2 teaspoons sugar
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cardamom
1⁄4 teaspoon allspice
Dash of salt
4 cups very thinly sliced apples* (about 2 large)
All-purpose flour for dusting & rolling
1 sheet frozen puff pastry, thawed in the refrigerator
3 Tablespoons almond paste
Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin tin with non-stick cooking spray.
In a large bowl, combine sugar, cinnamon, cardamom, and allspice. Add apple slices and toss to coat.
Does a clean work surface with flour. Unfold the thawed, cold puff pastry and roll it out to a 10-inch square. Cut into 1-inch strips and set aside. Dust the surface again; roll almond paste into a 5-by-8-inch rectangle. Cut into 10 strips (1⁄2-inch by 8-inches).
Top each pastry strip with an almond paste strip and layer on apples lengthwise, leaving a 1-inch gap at each end. Starting at a short edge, tightly roll up the pastry into a coil. Place in the prepared muffin tin. Place the tin in the freezer for 5 minutes.
Bake the tarts until golden brown, 20 to 25 minutes.
*Recommended apples for baking are Granny Smith, Honeycrisp, Crispin, Braeburn, or Pink Lady. A mandoline or hand-held slicer is best for producing thin slices. Otherwise, carefully use a wide vegetable peeler.