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Flaky Apple Cinnamon Lattice Puff Pastry Tart Appetizer

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.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Appetizer recipe, Gluten-free, summer Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 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 25x25 cm (10x10 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.

Equipment

  • 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.

Method
 

  1. Step 1- Thaw the Puff Pastry
  2. 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.
  3. Step 2- Preheat and Prep
  4. Preheat your oven to 180°C (350°F). Line two baking trays with baking paper or a baking mat.
  5. Step 3- Cut the Squares and Save Scraps
  6. 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.
  7. Step 4- Par-Bake the Pastry
  8. 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.
  9. Step 5- Prep the Apples
  10. While the pastries par-bake, peel, core, and halve each apple, then thinly slice each half.
  11. Step 6- Make the Cinnamon Butter
  12. Mix the melted vegan butter with the brown sugar and cinnamon, and set aside.
  13. Step 7- Assemble the Tarts
  14. 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.
  15. Step 8- Weave the Lattice
  16. 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.
  17. Step 9- Add the Wash
  18. Whisk the aquafaba or plant milk in a small bowl and brush it over the lattice and pastry edges for a golden finish.
  19. Step 10- Bake
  20. Bake for 15 to 20 minutes, or until the lattice and edges turn puffed and golden, and the apples soften slightly.
  21. Step 11- Cool and Dust
  22. 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