These Maple Apple Tartlets are the perfect dessert to make with your bounty of fall apples.
These Maple Apple Tartlets are such an easy dessert to put together, and they’re so delicious too. I’d be perfectly happy serving these at a dinner party for dessert with a little scoop of vanilla ice cream or some sweetened whipped cream.
When we lived in San Diego, we often took the fabulous drive up into the local mountains of Julian in the fall, where they celebrate apples every fall season. The best day for picking apples in an apple orchard is a cloudy and drizzly, cool sort of day- a day that feels like fall. These kinds of days are hard to come by in San Diego, but if you’re lucky enough to get one of them… go apple picking!
I spent 20 years in San Diego before I went on my first apple picking venture. I can’t imagine why I waited so long. I’m glad I was able to share this with my son at such an young age. It’s such a fun activity to do as a family.
We always come home from apple picking with an abundance of apples, so apple baking is definitely in order. On this day, we decided to turn some of our apples into Maple Apple Tartlets.
How to make Apple Maple Tartlets:
Sliced apple is placed onto a rectangle of puffed pastry, sprinkled with cinnamon/sugar and drizzled with butter. It couldn’t be any easier!
Fresh out of the oven, the Maple Apple Tartlets are drizzled with a bit of maple syrup. All of the fall flavors are covered here! They’re alarmingly inviting and completely delicious.
They’re the perfect fall pastry!
If you’re looking for more apple dessert recipes, you might also enjoy my Apple Cinnamon Upside Down Cake or these Apple Harvest Blondies. Amish Apple Dumplings, Upside Down Apple Pecan Pie, and Caramelized Apple Oatmeal Cookies are excellent apple dessert recipes too.
Maple Apple Tartlets
- 1 sheet puff pastry, thawed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated white sugar
- 3 medium Granny Smith apples
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the cinnamon and sugar. In another small bowl, melt butter in the microwave. Set both aside.
- Peel, core and cut apples in half. Place one half, cut-side-down, on a cutting board. With a small, sharp knife, thinly slice the apple half into about 12 thin slices. Repeat with the remaining 5 halves.
- Place the puff pastry on a cold surface (like a stone cutting board). Cut into 6 rectangles and place on the baking sheet about 1 inch or so apart. Layer the apple slices across the top of the puff pastry (see photos) until they nearly fill the length of the pastry rectangle. Leave a border of 1/4-inch all the way around. Repeat with the remaining rectangles of puff pastry and apple halves. Sprinkle each tartlet with the cinnamon/sugar mixture. Drizzle with melted butter.
- Bake 25 minutes, until the pastry is golden around the edges and the apples are softened. Drizzle each with 1 teaspoon maple syrup. Serve warm or at room temperature.
- *These are best when they are eaten the day they are made.