Puff Pastry Tarts with Homemade Apple Pie Filling

Puff Pastry Tarts with Homemade Apple Pie Filling

Why You Should Give This Recipe a Try

Over the course of the more than 50 years I have been cooking and baking, I have learned a ton. One of the biggest things I have learned is that making things from scratch is usually not nearly as hard as you think. So whereas I would have bought canned apple pie filling when I first started out, I now know that making my own pie filling is just as easy and tastes infinitely better. I have made a ton of apple pies but switching it up and putting the easy homemade apple pie filling on top of frozen puff pastry squares is a total game changer. Puff Pastry Tarts with Homemade Apple Pie Filling are so simple to make, but that puff pastry really makes you feel like you’re eating a little tart from the very best bakery.

The next time the urge to break out the pie pan and a can of apple pie filling hits, try this instead. As apple desserts go, this one is sure to be a favorite. 

Some of the best features of this recipe:

Tart flavor from crisp apples gets mixed with some brown sugar, for the perfect amount of sweetness. 

Pre-cooking the fruit results in perfectly tender apples without juices overflowing everywhere.

Delicious fall spices – cinnamon, nutmeg, ground cloves, and a pinch of allspice – not only taste great, but make your house smell like fall!

A flaky, buttery crust of frozen puff pastry means no messing with the many steps of pie crust.

As with my other recipes, this Puff Pastry Tarts with Homemade Apple Pie Filling is an easy recipe that includes simple ingredients you can find in any grocery store and has no complicated steps or cooking techniques. 

Recipe Ingredients

1 sheet of frozen puff pastry dough (I use Pepperidge Farm)

3 Granny Smith apples 

1/2 cup packed brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

pinch of allspice

1 tbsp all purpose flour 

1 large egg & 1 tbsp water

Sparkling sugar (optional)

Helpful Tools

apple peeler or small sharp knife

large bowl

medium saucepan

wooden spoon

rolling pin

parchment paper

pizza cutter or bench scraper

pastry brush

rimmed baking sheet

Ingredient Notes

Any firm, tart apples will do, but my favorite apple for the best apple pie filling is Granny Smith. You can also try a variety of apples such as Honey Crisp, Jazz, or Fuji apples. Avoid soft apples that are likely to break down too quickly in cooking. 

Apples vary by size. The apples I use are medium/large. In the past I have used very small apples and needed to double the amount.

Make sure you are using a frozen puff pastry sheet, not a cup and not phyllo dough. 

I have a ton of spices to work with at home – but cooking and baking are my thing. If you are an occasional baker or just starting out, it is fine to use premixed apple pie spice in this recipe. Use two teaspoons of apple pie spice in place of the individual spices. 

Step-by-Step Instructions

1. Let the frozen puff pastry dough thaw for 15-20 minutes. Unfold it as soon as it is thawed enough to do so and allow it to continue to soften.

2. Prepare the apples by coring and peeling them. Cut them into bite-sized chunks and place in a large bowl. See Tips & Tricks for advice about preparing the apples.

3. Toss the apples with 1/2 cup of brown sugar and the cinnamon, nutmeg, ground cloves, and a pinch of allspice. 

4. Add the apple mixture to the saucepan and cook over medium high heat stirring regularly with a wooden spoon or heat-resistant spatula. When the sugar melts and begins to bubble/sizzle, lower the setting to medium heat.

5. Stir 1 tbsp of all purpose flour into the apple mixture, making sure it is fully incorporated.

6. While the apples cook, preheat the oven to 400 degrees F.

7. Continue cooking the apple mixture, stirring regularly, until the apples are easily pierced with the tip of a sharp knife, 10-12 minutes.

8. Remove the apples from the heat and allow to cool while you prepare the pastry dough.

9. Tear out a sheet of parchment paper about the length of the baking sheet.

10. Lightly flour the parchment paper and lay the thawed dough in the center.

11. Lightly flour a rolling pin.

12. Roll out the dough a bit. In my experience, 9″ x 11″ works well.

13. Cut the dough into four equal rectangles using a pizza cutter or a bench scraper. You can eyeball it or measure with a ruler.

14. Score the dough lightly, 1/2 inch in from the center all around – like you are making a picture frame.

15. Cover the center part (the area within the scored frame) with some of the fruit filling. You may have some leftovers.

16. Mix together the egg and 1 tbsp water. 

17. Brush the exposed “frame” of the puff pastry with the egg wash.

18. Sprinkle sparkling sugar over the egg washed edges. This step is totally optional, but I love the crunch and sparkle. I even sprinkle a tiny bit over the apple filling.

19. Bake for 20 minutes until the outer edges are puffed up and golden brown.

Check out the printable recipe card at the bottom of this post for step-by-step directions!

Storage

Puff pastry does not retain its crispiness for long, so be sure to place them in an airtight container if you aren’t going to eat them right away. I would recommend keeping them no longer than 1-2 days after baking.

Tips & Tricks

I used to go through a very laborious process when coring apples. Now, instead of coring the apples or quartering them and slicing out the seeds, I simply cut around the core. This results in the square apple center that contains the seeds and stem. So easy! Peel and chop your apples from there.

Do not cut the apple pieces too small of they may turn into applesauce during the cooking process. 

​You can mix together your spices in a larger quantity, using the same ratio, in order to create homemade apple pie spice. This will ensure that you have some on hand whenever you are ready to bake. I like to keep mine in a small labeled jar for easy access. 

FAQs

What other kind of apples work in this recipe?

You can also try a variety of apples such as Honey Crisp, Jazz, or Fuji apples. Avoid soft apples that are likely to break down too quickly in cooking. 

What can I use to top these Puff Pastry Tarts with Homemade Apple Pie Filling? 

Just like with a classic apple pie recipe, a scoop of vanilla ice cream makes a great topping. You can also try whipped cream (fresh or canned – no judgment) or a drizzle of caramel topping. Can you put all three? Who am I to decide the best way to serve your tarts? 

How else can I use this homemade pie filling?

I think the best part of this recipe may be the many ways you can use the fruit filling. First, this is a great filling for an actual pie. You will need to increase the recipe by half. It is also a great topping for oatmeal and for ice cream and works in apple turnovers – which are also made with puff pastry.

In the mood for some other apple recipes? Try my Best Apple Crumb Coffee Cake with Cinnamon Crumb Topping or Easy Single Crust Spiced Apple & Cranberry Pie Recipe.