Written by Sarah Miller
Apple Tartlets honestly get me through all those dessert emergencies (yes, apparently that’s a thing at my place) when I’ve got guests suddenly coming over or just need a treat after a really ‘blah’ kind of day. Maybe you’re also tired of complicated recipes, or you’ve tried a fussy apple dessert and it flopped? Trust me, I’ve been there—there’s nothing more annoying! If you’re ready to finally master an easy apple treat, you’re gonna love this.
Before we dive in, check out these yummy twists on classic desserts like decadent butter pecan cheesecake and find more baking tips with this deliciously spiced gingerbread loaf if you want to level up your kitchen game. For a foolproof pie alternative, you’ll also love Dutch Apple Pie for those true fall cravings.e.
Why You’ll Love Apple Tartlets
Let’s be real: apple tartlets are the snack you want when something sweet just sounds right. You get the crisp, golden pastry and that soft, gooey apple filling—totally five-star restaurant vibes, but without any pretense. My kids inhale these faster than I can cool them down (I end up wrestling one for myself).
There’s almost zero fuss making these. Really, you can whip them up with minimal ingredients—perfect if your grocery haul wasn’t overly inspired this week. They’re the kind of thing that makes the house smell amazing too. Plus, you can fancy them up or keep them backyard-casual. No judgments here.
Honestly, what I love most? They fit any season. Granny Smith apples in fall, honeycrisp in spring, whatever you’ve got knocking around works just fine. They’re impressive for brunch, but honestly? I eat them for breakfast with coffee and I have no shame. My point is, apple tartlets are versatile, tasty, and totally doable.
Ingredients and Equipment Needed
So you’ll want to have these basics on hand:
- 2 large apples (Granny Smith for tartness or any you love)
- 1 sheet puff pastry (store-bought is a lifesaver here)
- 2 tablespoons sugar (granulated or brown—heck, mix them)
- 1 teaspoon cinnamon (homemade spice blends totally win)
- 1 tablespoon butter (unsalted, but salted… won’t ruin your day)
- 1 egg (for brushing, but skip if you want it vegan)
- Pinch of salt (I eyeball it, you can measure if needed)
- Squeeze of lemon (not essential, but it stops browning)
Equipment? Honestly, nothing fancy. You’ll need:
- Baking sheet and parchment paper
- Sharp knife for slicing apples (careful if you’re like me and get distracted)
- Small bowl for mixing sugar and cinnamon
- Pastry brush (or improvise with a bit of folded paper towel)
- Rolling pin, maybe—though you can use a wine bottle in a pinch
That’s it. It’s all stuff you probably already have hanging around. 
How to Make Apple Tartlets Step-by-Step
Okay, this is the part where it gets good. Let’s not overcomplicate things.
First, preheat your oven to 400°F (about 200°C if you’re going metric, like my aunt in Toronto). Take your puff pastry out and let it thaw just enough to work with.
Slice your apples thin—think: not paper-thin, but definitely not wedges. Toss these slices in a bowl with a little lemon, your sugar-cinnamon mix, and pinch of salt. (Try not to eat all the slices raw. I always lose a few.)
Roll out your pastry and cut it into rectangles or circles—doesn’t matter, really. Lay them on a lined baking sheet. Arrange the apple slices in rows or spirals. Top with butter bits. Brush edges with whisked egg for shine. Don’t forget to sprinkle any leftover cinnamon sugar for a little something extra.
Bake for 20-25 minutes. The pastry should be puffed and golden, and the apples soft. Let them sit before digging in…or eat ‘em straight off the tray cause patience is tricky.
There you go: apple tartlets, ready to impress.
Make-Ahead and Storage Options
Alright, if you’re thinking about prepping these apple tartlets ahead (for a party or, let’s face it, midnight cravings), here’s the lowdown. You can totally assemble them up to a day before. Just keep them covered in the fridge, unbaked, on a tray. When ready, pop ‘em in the oven fresh. Pre-baked ones? Store in an airtight box at room temp for one day…or the fridge for up to three.
Want them warm again? Nuke them for 10 seconds or toss in a hot oven for 5 minutes to crisp up. They freeze okay, but honestly, fresh always wins in my books. Try freezing after baking, then reheat quick when the mood strikes.
Keep it chill but not too long—they taste best before they get too soft or lose their crisp magic.
| Tip | Description |
|---|---|
| Use Cold Puff Pastry | Keeping your puff pastry cold prevents it from becoming sticky, ensuring perfect flakiness. |
| Choose the Right Apples | Tart apples like Granny Smith or Honeycrisp give a great flavor contrast to the sweetness. |
| Don’t Overfill | Less is more! Overfilling can lead to messy tartlets that fall apart. |
| Let Them Cool | Let tartlets cool for a few minutes before serving to allow the filling to set slightly. |
| Try Serving with Ice Cream | A scoop of vanilla ice cream adds a delicious creamy contrast to warm tartlets. |
Tips for Successful Apple Tartlets
Best advice for nailing apple tartlets? Here are my quick go-tos:
- Use a good, cold pastry. Warm dough gets annoying sticky.
- Keep apple slices thin for fast, even baking.
- Don’t overfill! I always get greedy. It just spills out.
- Serve with vanilla ice cream or even a dab of whipped cream for extra magic.
Never be afraid to experiment with different apple types (or sneak in some pears if you want a twist). Even tossing in a handful of raisins or cranberries makes them pop. Just have fun with it!
Common Questions
Q: Do I have to peel the apples?
A: Nope, totally your call! Sometimes I leave peels on for more texture (and, y’know, less work).
Q: Can I make these vegan?
A: You bet. Skip the egg wash, use vegan butter or coconut oil, and grab a vegan puff pastry.
Q: What’s the best way to keep tartlets crispy?
A: Eat them as soon as possible! Otherwise, store in the oven (off, door slightly open) to keep some crunch.
Q: What apples work best?
A: Tart ones like Granny Smith, but honestly, use whatever you’ve got floating around the fruit bowl.
Q: Can kids help with these?
A: Oh, absolutely. Kids love laying out the apple slices. Might get messy, but that’s half the fun, isn’t it?
Ready to Bake? Here’s Why You Should Try ‘Em
These apple tartlets are foolproof, flexible, and honestly—they taste just as good as those fancy bakery ones without the price tag. They’re quick, not fussy, and work for basically any occasion. Give ‘em a go, trust your gut, and you’ll be surprised how easy it is to impress folks (or yourself!) with this recipe.
Wanna see some different takes? Have a peek at these Apple Tartlets (with cupcake pan or tartlet pans!) from Texanerin Baking, or check out an Easy and Simple Rustic Apple Tartlets Recipe at Foodal for even more ideas. Happy baking, and seriously—don’t worry if they aren’t picture-perfect. The best ones never are!
Apple Tartlets
Ingredients
Main Ingredients
- 2 large large apples, such as Granny Smith or Honeycrisp Choose tart apples for best flavor.
- 1 sheet puff pastry, store-bought Thaw before use.
- 2 tablespoons sugar, granulated or brown Mix them if preferred.
- 1 teaspoon cinnamon Use homemade spice blends for extra flavor.
- 1 tablespoon unsalted butter Salted butter can be used as well.
- 1 large egg For brushing, skip if vegan.
- 1 pinch salt Adjust to taste.
- 1 squeeze lemon Helps prevent apple slices from browning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice apples thinly and toss in a bowl with lemon, sugar, cinnamon, and salt.
- Roll out the puff pastry and cut into rectangles or circles. Arrange on a lined baking sheet.
- Top the pastry with apple slices in rows or spirals, add small bits of butter on top, and brush the edges with the whisked egg.
- Sprinkle any leftover cinnamon sugar over the apple slices.
Baking
- Bake for 20-25 minutes or until the pastry is puffed and golden, and the apples are soft.
- Let cool slightly before serving.