Cinnamon Apple Tartlets
These tartlets deliver warm, spiced apple filling in a crispy puff pastry shell—ready in about 40 minutes from start to table. The combination of tender cinnamon apples, buttery pastry, and a light egg wash glaze makes them feel elegant without demanding fussy technique. They’re small enough to serve as an individual dessert and sturdy enough to hold their shape when you lift them from the tin.
About the Ingredients
Puff pastry is the foundation here. One thawed sheet gives you enough to cut into squares and press into a standard muffin tin. Thawing it ahead means you won’t struggle with cracking or tearing when you shape it. The pastry puffs as it bakes, creating those characteristic flaky layers that contrast with the soft filling inside.
Medium apples work best because they cook down evenly and release just enough juice to flavor the filling without making it soggy. Peeling and dicing them ahead keeps prep straightforward. The size of your dice matters slightly—aim for pieces small enough to fit comfortably in each tartlet but large enough that you can still identify them as apple when you bite through.
Butter is where the filling starts. Melting it in a skillet creates the base for cooking the apples gently. Two tablespoons is enough to coat the pan and help the apples soften without turning the filling greasy.
Brown sugar sweetens the apples and adds a subtle molasses note that deepens the warm spice flavor. Three tablespoons dissolves into the apple juices as they cook, creating a light syrup that clings to each piece.
Ground cinnamon is the signature spice here. One teaspoon seasons the filling without overwhelming it. If you prefer a more pronounced cinnamon flavor, you can adjust to taste, but start with the full amount and taste as you cook.
Vanilla extract at half a teaspoon rounds out the spice profile and adds warmth without a distinct vanilla flavor. It’s a subtle anchor that makes the cinnamon taste richer.
Lemon juice brightens the filling and prevents the apples from browning too quickly as they cook. One tablespoon is enough to cut through the sweetness and keep the flavor balanced.
Egg wash is made by whisking one egg with one tablespoon of water. This mixture brushes onto the pastry edges before baking, creating that golden, glossy finish you see on bakery tartlets. The water thins the egg slightly so it spreads evenly without pooling.
Ingredients
pastry
- 1 sheet puff pastry (thawed)
apple filling
- 2 medium apples, peeled, and diced
- 2 TBSP butter
- 3 TBSP brown sugar
- 1 TSP ground cinnamon
- 1/2 TSP vanilla extract
- 1 TBSP lemon juice
egg wash
- 1 egg (egg wash)
- 1 TBSP water
Preparing the Filling
Start by melting the butter in your skillet over medium heat. Once it’s foaming, add the diced apples, brown sugar, cinnamon, lemon juice, and vanilla all at once. Stir gently to coat the apples with the butter and spices.
Cook the mixture for about 8 to 10 minutes, stirring occasionally. You’re looking for the apples to soften and become translucent at the edges while still holding their shape. The filling should release some liquid that thickens slightly as it cooks, but it shouldn’t turn into applesauce. If the apples are releasing a lot of liquid, let it simmer a bit longer to reduce. The goal is tender apples in a light, concentrated sauce—not a wet filling that will make your pastry soggy.
Once the apples are tender, remove the skillet from heat and let the filling cool slightly while you prepare the pastry. You don’t want to spoon hot filling into the tartlet cups because it can soften the pastry too much before it bakes.
Shaping the Tartlets
While the filling cools, prepare your muffin tin. You don’t need to grease it if you’re using a nonstick tin, but a light coating of cooking spray or butter won’t hurt.
Lay your thawed puff pastry sheet on a clean work surface. Using a sharp knife or pastry cutter, cut the sheet into squares roughly the size of each muffin cup opening—about 3 to 4 inches across works well for a standard 12-cup tin. You’ll get about 6 good-sized squares from one sheet, which matches your serving count.
Gently press each square into a muffin cup, working from the center outward. Use your fingers to ease the pastry down the sides without stretching or tearing it. The pastry should line the bottom and sides of the cup, with the edges sitting slightly above the rim. This overhang is important—it will puff up during baking and create the characteristic tartlet shape. Don’t press too hard or you’ll compress the pastry and prevent it from rising properly.
Filling and Finishing
Once all the tartlet cups are lined, spoon the warm cinnamon apple filling into each one. Divide it evenly so each tartlet gets a generous portion. The filling should mound slightly but not overflow.
Prepare your egg wash by whisking the egg with the water in a small bowl until combined. Using a pastry brush, lightly brush the exposed pastry edges with this mixture. The egg wash seals the pastry slightly and gives it that shiny, golden-brown finish as it bakes. Don’t brush the filling itself—just the pastry rim.
Baking
Place the filled muffin tin in a preheated 400°F (200°C) oven. Bake for 15 to 18 minutes, watching for the pastry to puff and turn golden brown. The edges should be noticeably darker than the center, and the pastry should feel crisp when you tap it lightly.
Remove the tin from the oven and let the tartlets cool in the tin for about 5 minutes. This resting time allows the pastry to set slightly so it won’t collapse when you lift it out. After 5 minutes, carefully run a thin knife or small spatula around the edge of each tartlet to loosen it, then gently lift each one from the cup and transfer to a serving plate or cooling rack.
How to Make It
- Melt butter in a skillet and cook diced apples with brown sugar, cinnamon, lemon juice, and vanilla until tender.
- Cut thawed puff pastry into squares and press gently into a muffin tin to form cups.
- Spoon warm cinnamon apple filling into each pastry cup and brush edges with egg wash.
- Bake at 400°F (200°C) for 15-18 minutes until puffed and golden brown, then cool.
Recipe Notes
- Prepare egg wash by whisking 1 egg with 1 TBSP water before brushing pastry edges.
- Press pastry gently into muffin cups to avoid tearing; leave edges slightly above the rim to puff during baking.
- Cook apples until just tender to avoid excess moisture in the filling.
- Cool tartlets in the tin for 5 minutes before removing to prevent collapse.
Practical Tips
If your puff pastry sheet cracks as you’re cutting or shaping it, don’t worry. Small tears can be patched with a scrap of pastry and a dab of water to seal it. The pastry will still puff and brown normally.
The filling can be made ahead and refrigerated for up to a day. Reheat it gently in the skillet before filling the tartlets so it’s warm when it goes into the oven.
If you don’t have a standard muffin tin, you can shape the pastry squares into free-form tartlets on a baking sheet, but they won’t hold their shape as neatly. The muffin tin gives you structure and ensures even baking.
These tartlets are best served warm or at room temperature on the day they’re baked. The pastry stays crisp for several hours after cooling, but it will soften as it sits.
Questions to Guide Your Baking
Are your apples releasing a lot of liquid as they cook? If so, let them simmer a minute or two longer to reduce the filling before spooning it into the pastry cups.
Is the pastry browning too quickly on top but still pale on the sides? Lower your oven temperature by 25°F and add a few extra minutes to the baking time.
Do you want a deeper cinnamon flavor? Taste the filling as it cooks and add a pinch more cinnamon if needed—you can always adjust before filling the tartlets.
CINNAMON APPLE TARTLETS Recipe
Ingredients
Equipment
Method
- Melt butter in a skillet and cook diced apples with brown sugar, cinnamon, lemon juice, and vanilla until tender.
- Cut thawed puff pastry into squares and press gently into a muffin tin to form cups.
- Spoon warm cinnamon apple filling into each pastry cup and brush edges with egg wash.
- Bake at 400°F (200°C) for 15-18 minutes until puffed and golden brown, then cool.
Notes
Recipe tips
- Prepare egg wash by whisking 1 egg with 1 TBSP water before brushing pastry edges.
- Press pastry gently into muffin cups to avoid tearing; leave edges slightly above the rim to puff during baking.
- Cook apples until just tender to avoid excess moisture in the filling.
- Cool tartlets in the tin for 5 minutes before removing to prevent collapse.
