Preheat oven to 400 degrees F and line two baking sheets with parchment paper. Remove frozen puff pastry from the freezer and let thaw at room temperature for 20 minutes.

Add almond butter to a food processor and turn it on. With it running, slowly pour in Oregon Chai Tea Latte Concentrate and continue to process until completely blended. The end result should be smooth and spreadable but not runny. Set aside.

Core the apples and thinly slice them (I kept each side of the apples slices grouped together so I could easily fan them onto the tarts (see photos). Squirt the lemon juice over the apple slices to keep them from browning.

Unfold the puff pastry sheets so that they both lay flat. Use a 3" biscuit cutter to cut circular tart bases and transfer them to prepared baking sheets.

Place 1 Tbsp. almond butter mixture into the center of each round pastry piece and then top with 1/4 of apple slices (fanning them as scene in the photo above). Dust each pastry with a dash of cinnamon.

Brush the egg wash around the edges of the tarts and place in the freezer to chill for 10 minutes (you'll want your pastry to be very cold when it goes into the oven to avoid spreading).

Bake for 20-25 minutes or until the edges are browned and golden. Remove from oven and let cool for 5-10 minutes. Serve warm.

In a small bowl, whisk together the powdered sugar and 2 Tbsp Oregon Chai Tea Latte Concentrate. If needed, whisk in an additional 1 or 2 Tbsp of concentrate until you end up with a thick but pour-able glaze. Drizzle the glaze evenly over the tarts and serve tarts warm.