Omni Plus – Puff Pastry Apple Tarts
Recipe by Coco Morante from The Ultimate Air Fryer Oven Cookbook

Puff pastry is incredibly easy to use. I like to use Pepperidge Farm’s puff pastry, which is widely available and happens to be vegan, making these tarts dairy-free. A sheet of store-bought dough thaws on the countertop in about half an hour; then you can unfold and bake it with whatever toppings or fillings you choose. These apple tarts may just be squares of dough with an egg wash and some sliced apples on top, but they look like something you’d buy at a fancy patisserie. Serve them warm with a scoop of vanilla ice cream on top for an impressive, beautiful dessert.
Servings Prep Time
4tarts 10minutes
Cook Time
7minutes
Servings Prep Time
4tarts 10minutes
Cook Time
7minutes
Ingredients
  • 1 large egg
  • 1tbsp Water
  • 2tbsp granulated sugar
  • 1/4tsp pumpkin pie spice or ground cinnamon
  • 1 sheet store-bought frozen puff pastrythawed for 30 minutes at room temperature until pliable but still cold
  • 1 medium applequartered, cored, and sliced thinly
  • Vanilla ice creamfor serving (optional)
Instructions
  1. In a small bowl, beat the egg and water until no streaks remain. In another small bowl, stir together the sugar and pumpkin pie spice until evenly combined.
  2. Line the cooking pan with parchment paper.
  3. Cut the sheet of puff pastry into 4 approximately 4-inch squares, and place them on the lined cooking pan. Use a pastry brush to coat each piece of pastry with a light layer of the egg wash.
  4. Sprinkle 1 tsp of the spiced sugar onto each piece of pastry, leaving a 1/2-inch border of bare egg wash around the edges.
  5. On each pastry square, arrange one-quarter of the apple slices in an overlapping pattern on top of the spiced sugar. Sprinkle 1/2 tsp of the spiced sugar on top of the apples.
  6. Preheat the oven on BAKE at 400°F and set the cooking time for 7 minutes.
  7. Bake the tarts in the preheated oven.
  8. The pastry will puff up dramatically as it cooks, and the middle will deflate when it cools down after cooking. When the cooking program ends, transfer the tarts to serving plates. Serve right away with a scoop of vanilla ice cream on top, if you like.
Recipe Notes

Nutrition Information: Per serving (tart only): 286 calories, 16 grams fat, 32 grams carbohydrates, 2 grams fiber, 6 grams protein. Dairy-free (serve with vegan ice cream).