Want individual apple tarts with that classic woven lattice top, minus the fuss of a full pie crust? This Flaky Apple Cinnamon Lattice Puff Pastry Tart delivers cinnamon-spiced apples under a genuine woven lattice pattern, all wrapped in buttery, flaky puff pastry.
A quick note before diving in: the reference version of this recipe used plain folded-edge tartlets without any actual lattice pattern, despite “Lattice” being right there in the title. It also called for regular butter and an egg yolk wash, neither of which is vegan. This version adds real woven pastry strips on top and swaps in vegan butter and a plant-based wash, so the recipe genuinely delivers on its name.
I started weaving lattice tops onto individual tartlets after getting tired of full-size pies that never sliced cleanly. Individual portions with their own little lattice look genuinely impressive, and they’re honestly easier to manage than a full pie crust. Now this is my go-to whenever I want something that looks bakery-worthy without the stress of a full pastry project.
Why This Apple Cinnamon Lattice Tart Deserves a Spot on Your Table
Dessert and appetizer recipes don’t need to be complicated to look genuinely impressive, and this apple cinnamon lattice tart proves that completely. Cinnamon-spiced apples under a woven puff pastry lattice make for one of the more visually striking puff pastry tart appetizers you’ll make this season.
Here’s what makes this recipe worth the extra weaving:
- That classic lattice look-real woven strips make these genuinely eye-catching
- Naturally dairy-free and egg-free-vegan butter and a plant-based wash keep this fully plant-based
- Individual portions-no messy slicing, just grab a tart and go
- Warm cinnamon flavor-classic apple pie spice in a genuinely elegant format
- Genuinely impressive presentation-these look like they came from a real bakery
Ever wanted that classic lattice pie top without committing to an entire pie? That’s exactly what these individual tarts solve. IMO, weaving a lattice is way less intimidating on a small scale than it looks on a full-size pie.
Your Recipe Timing and Serving Details
Here’s the quick breakdown before you start slicing apples:
- Prep Time- 35 minutes
- Cook Time- 30 minutes
- Total Time- 1 hour 5 minutes
- Servings- 8 tarts
- Calories- Approximately 410 kcal per tart
An hour and 5 minutes total, with a good chunk of that being hands-on pastry work, gets you a batch of 8 individual tarts, making this a genuinely great option for a fall gathering or a cozy dessert spread. Double the batch with extra puff pastry sheets if you’re feeding more people.
Equipment You’ll Need Flaky Apple Cinnamon Lattice Puff Pastry Tart
This recipe uses a bit more pastry technique than your average tart. Here’s what to have ready:
- Two baking trays
- Baking paper or a baking mat
- Sharp knife or pastry wheel (for cutting the lattice strips)
- Fork (for pricking the pastry bottoms)
- Small bowl (for the butter-sugar mixture)
- Pastry brush (for the wash and butter mixture)
No stand mixer, no food processor required. A sharp knife and a little patience handle the lattice weaving.
Ingredients Breakdown
This recipe comes together from puff pastry, cinnamon-spiced apples, and a few finishing touches. Here’s exactly what you need.
For the Apple Tartlets
- 2 sheets frozen puff pastry, 25×25 cm (10×10 inch) each
- 4 small apples
- 3 tablespoons vegan butter, melted
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup smooth applesauce
Optional
- 1 tablespoon aquafaba or plant milk, for the wash
- 1/2 tablespoon icing sugar, for dusting
Keep a little extra puff pastry set aside from the trimmed edges you’ll need those scraps to cut into strips for weaving the lattice on top.
How to Make Flaky Apple Cinnamon Lattice Puff Pastry Tart
Ready to build these? Here’s exactly how it comes together.
Step 1- Thaw the Puff Pastry
Take the puff pastry sheets out of the freezer and let them thaw at room temperature for 5 to 10 minutes, until softer and easier to work with.
Step 2- Preheat and Prep
Preheat your oven to 180°C (350°F). Line two baking trays with baking paper or a baking mat.
Step 3- Cut the Squares and Save Scraps
Cut each puff pastry sheet into 4 equal squares, but before folding the edges, trim a few thin strips from the leftover pastry scraps to use for the lattice later. Fold about 1 cm (0.4 inch) of the sides of each square to create an edge, pressing gently so it sticks to the pastry base. Prick the bottom of each square with a fork.
Step 4- Par-Bake the Pastry
Place the pastry squares on the lined trays and bake for 10 to 15 minutes, until slightly puffed and lightly golden. Remove from the oven and set aside.
Step 5- Prep the Apples
While the pastries par-bake, peel, core, and halve each apple, then thinly slice each half.
Step 6- Make the Cinnamon Butter
Mix the melted vegan butter with the brown sugar and cinnamon, and set aside.
Step 7- Assemble the Tarts
Spread a little applesauce onto the center of each par-baked pastry square, then top with sliced apple. Brush the cinnamon-butter mixture over each apple layer.
Step 8- Weave the Lattice
Take your reserved pastry strips and weave them over the top of each apple layer in a simple over-under lattice pattern, pressing the ends gently into the pastry edges to secure them.
Step 9- Add the Wash
Whisk the aquafaba or plant milk in a small bowl and brush it over the lattice and pastry edges for a golden finish.
Step 10- Bake
Bake for 15 to 20 minutes, or until the lattice and edges turn puffed and golden, and the apples soften slightly.
Step 11- Cool and Dust
Let the tarts cool completely before dusting with icing sugar, if using.
Serving Ideas for This Lattice Tart
These individually portioned tarts work beautifully in a variety of settings. Here’s how I like to serve them:
- Fall dessert table– these genuinely fit any autumn-themed gathering
- Paired with dairy-free ice cream– add a small scoop alongside for extra indulgence
- Holiday appetizer spread– serve smaller portions as part of a bigger dessert lineup
- Afternoon coffee treat– pair with coffee or tea for a cozy break
- Thanksgiving dessert alternative– a nice change of pace from a traditional whole pie
Ever wondered why a lattice top looks so much more impressive than a solid pastry cover? The woven pattern lets steam escape evenly while creating visual texture and depth, giving you glimpses of that cinnamon-apple filling peeking through every gap.
Tips for Getting This Lattice Tart Right
A few things I’ve picked up from making this more times than I can count:
- Keep your pastry strips thin and even. This makes weaving the lattice pattern much easier to manage.
- Work with slightly chilled pastry. Warm, soft pastry is harder to weave cleanly.
- Don’t skip par-baking the base. This prevents a soggy bottom once the applesauce and apples go on.
- Press the lattice ends firmly into the edges. This keeps the strips from unraveling during baking.
I once tried weaving the lattice with pastry that had gotten too warm and soft, and the strips kept tearing instead of holding their shape. Keeping the pastry slightly chilled genuinely makes the weaving process so much easier.
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Nutrition Breakdown (Per Tart)
Here’s an estimated nutrition breakdown per tart, based on 8 total tarts from this recipe:
- Calories- approximately 410 kcal
- Carbohydrates- 46g
- Protein- 4g
- Fat- 24g
- Saturated Fat- 6g
- Sodium- 150mg
- Fiber- 3g
- Sugar- 16g
Since this version uses vegan butter and a plant-based wash instead of egg yolk, it comes in naturally cholesterol-free while still delivering that same rich, flaky pastry experience.
Storage and Make-Ahead Tips
These tarts keep well at room temperature for up to 1 day, or in the fridge for up to 3 days. Reheat briefly in the oven to bring back some crispness in the pastry before serving again.
If you’re prepping ahead, par-bake the pastry squares and slice the apples in advance, storing them separately. Assemble, weave the lattice, and bake fresh closer to serving time for the best texture.
Common Questions About This Lattice Tart
Can I skip the lattice and just use a solid pastry top? Yes, though you’ll lose that classic woven look the title promises. A few vent holes cut into a solid top work as an easier alternative.
Can I use a different fruit instead of apple? Yes, pear works beautifully using the same method and spice blend.
What can I use instead of aquafaba for the wash? Plant milk or a light brush of maple syrup both work as substitutes for that golden finish.
Can I make these ahead for a holiday gathering? Prep the components ahead, but assemble and bake fresh for the best texture and lattice presentation.
My Final Thoughts
This Flaky Apple Cinnamon Lattice Puff Pastry Tart proves that a genuinely impressive lattice-topped dessert doesn’t need a full pie crust or dairy to come together. Cinnamon-spiced apples, a woven puff pastry lattice, and individual portions come together for one of the more visually striking puff pastry tart appetizers you’ll make this season.
Make a batch once, and they’re likely earning a permanent spot in your fall baking rotation. Whether you serve these as a dessert or a fancy appetizer, these tarts deliver real, flaky, cinnamon-spiced flavor every single time. Preheat that oven your next favorite lattice tart is just over an hour away.
Flaky Apple Cinnamon Lattice Puff Pastry Tart Appetizer
Ingredients
Equipment
Method
- Step 1- Thaw the Puff Pastry
- Take the puff pastry sheets out of the freezer and let them thaw at room temperature for 5 to 10 minutes, until softer and easier to work with.
- Step 2- Preheat and Prep
- Preheat your oven to 180°C (350°F). Line two baking trays with baking paper or a baking mat.
- Step 3- Cut the Squares and Save Scraps
- Cut each puff pastry sheet into 4 equal squares, but before folding the edges, trim a few thin strips from the leftover pastry scraps to use for the lattice later. Fold about 1 cm (0.4 inch) of the sides of each square to create an edge, pressing gently so it sticks to the pastry base. Prick the bottom of each square with a fork.
- Step 4- Par-Bake the Pastry
- Place the pastry squares on the lined trays and bake for 10 to 15 minutes, until slightly puffed and lightly golden. Remove from the oven and set aside.
- Step 5- Prep the Apples
- While the pastries par-bake, peel, core, and halve each apple, then thinly slice each half.
- Step 6- Make the Cinnamon Butter
- Mix the melted vegan butter with the brown sugar and cinnamon, and set aside.
- Step 7- Assemble the Tarts
- Spread a little applesauce onto the center of each par-baked pastry square, then top with sliced apple. Brush the cinnamon-butter mixture over each apple layer.
- Step 8- Weave the Lattice
- Take your reserved pastry strips and weave them over the top of each apple layer in a simple over-under lattice pattern, pressing the ends gently into the pastry edges to secure them.
- Step 9- Add the Wash
- Whisk the aquafaba or plant milk in a small bowl and brush it over the lattice and pastry edges for a golden finish.
- Step 10- Bake
- Bake for 15 to 20 minutes, or until the lattice and edges turn puffed and golden, and the apples soften slightly.
- Step 11- Cool and Dust
- Let the tarts cool completely before dusting with icing sugar, if using.
Notes
Nutrition Breakdown (Per Tart)
Here’s an estimated nutrition breakdown per tart, based on 8 total tarts from this recipe:- Calories- approximately 410 kcal
- Carbohydrates- 46g
- Protein- 4g
- Fat- 24g
- Saturated Fat- 6g
- Sodium- 150mg
- Fiber- 3g
- Sugar- 16g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.