Jujube Apple Butter Tarts

Jujube Apple Butter Tarts (1 dozen):

• 2 discs puff pastry (store-bought works perfectly too!)
  • 240 grams all-purpose flour (2 cups)
  • 1/2 tsp kosher salt
  • 2 sticks unsalted butter, cubed and frozen
  • 1/2 cup ice water
• 2 apples like Cosmic Crisp, Honeycrisp, or Golden Delicious (tart and sweet)
• Juice of 1 lemon
• 1/2 cup jujube apple butter
• 1 egg

Make the puff pastry. Using a stand mixer with the paddle attachment, mix flour and salt. Add first stick of cold cubed butter and mix on medium until incorporated and it looks like crumbs. Add cold water and then the second stick of cold, cubed butter. Mix on low just until pastry comes together. Shape dough into two disks, wrap, and chill at least 1 hour.

Prep. If necessary, let puff pastry come to a cool, workable temperature by leaving it out on the counter for 10 minutes. Meanwhile, slice apples into chunks around the core and then cut those chunks into thin slices with a sharp knife or mandolin. Place apple slices in a bowl with cold water and a squeeze of lemon to prevent browning.

Roll out dough. When dough is workable, flour your surface and roll out dough to about 1/8” thickness, working quickly. Cut dough into long strips, about 1.5” thick and 10” long. Place dough strips on a tray and pop back into the freezer to chill.

Assemble. Preheat oven to 350°F and brush muffin tins with melted butter. Lay out a strip of dough, spread with 1-2 TBSP of jujube apple butter, and layer on the apple, carefully placing them so that they’re slightly overlapping each other and hanging over the edge of the dough. Fold up the bottom of the dough so that it encases the apple slices and then roll up. Place the spiraled dough in the muffin tin and store in the freezer as you continue working.

Bake. Brush the apple tarts with a light egg wash and bake for 30 minutes or until the crust is golden. Enjoy immediately with a coffee or hot cut of jujube tea!