Small apple tarts with puff pastry

Ingredients for 1 servings:

• 1 pkt. puff pastry (refrigerated section)
• 1 tbsp marzipan paste
• 1 tsp hazelnuts, ground
• 2 tbsp apricot jam
• 1 tbsp rum
• 1 tbsp granulated sugar
• 1 apple (Cox Orange), or 2 apples if needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Using a small lid (diameter approx. 12-18 cm), mark a circle in the rolled-out puff pastry (you can buy it like this) and cut it out with a knife. Mix the marzipan mixture with the hazelnuts well, form it into a flat, round disc, and place it in the center of the pastry. It should cover the pastry halfway. Peel the apple(s) thoroughly, quarter them, remove the core, and cut into thin, even slices no more than 0.5 cm thick. Arrange these in a fan shape on the pastry, leaving an outer edge of approx. 0.5 cm free. Carefully fold the edges up slightly with your fingers. If the pastry is larger, arrange more apple slices in the center to seal the entire surface. Place the tarts on a prepared baking sheet. Bake in a preheated oven at 230°C on the middle rack for approx. 20 minutes. Check the apples and pastry regularly for browning—a light browning is desirable. Meanwhile, warm the apricot jam and mix it with the rum. Spread the mixture on the tarts and sprinkle with the sugar. Tip: If desired, whipped cream with vanilla sugar will suffice once the tarts have cooled. This amount is enough for about 6-8 tarts.