13 April 2016

Puff Pastry Apple Tart Squares

These Puff Pastry Apple Tart Squares are easy to make because you can use store-bought puff pastry squares and slicing the apples is the most labor intensive part of the whole thing. They're great warm with a scoop of vanilla frozen yogurt or ice cream or by themselves.  I think that they would be really good if you add some brown sugar and a little bit more butter too!

Puff Pastry Apple Tart Squares

What You'll Need:

2-3 Apples (I love baking with Golden Delicious) 
6 Puff Pastry Squares
Cinnamon Sugar
2 TBS Butter (give or take)


Preheat oven to 350 F

Wash apples and slice very thin. I used a mandolin for this since it is fast and slices them super thin.

Follow package instructions for thawing puff pastry (typically you will need to sit out at room temperature for 30 minutes to one hour.

Place puff pastry squares on lined cookie sheet and with a knife score (do not cut through pastry) a frame into the dough. This will be the edge that rises above the apples.

Next coat apples in cinnamon sugar. I like to use Truvia Baking Blend to cut down on the sugar but any kind will work. I also think brown sugar would make these extra delicious.

Arrange apples evenly on puff pastry squares. This seems easier than it is if you are going for even looking tarts but do your best and try different patterns for your desired look.

Drop bits of butter over the top of apples. Again you can adjust based on how little or much butter you want, I used about 2 TBS. 

Bake in oven about 25 minutes or until pastry is golden brown and apples are soft. 

Serve with a scoop of vanilla frozen yogurt/ice cream or by themselves. They will keep in a air-tight container for three days or so.



  1. This looks so yummy!


    1. Thanks Molly! If you try it, let me know what you think or any changes you make- I'm always curious!

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  3. Made these for a friend...they LOVED them! Added a dusting of powdered sugar to tops.

    1. Yay! That's a great idea, powdered sugar always adds pizazz!

  4. Thanks for the nice post

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