These Cinnamon Apple Tarts are a sweet, soft, and crispy dessert topped with a big dollop of maple whipped cream. It is the perfect dessert for spring and summer!
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❤️ Why you'll love it
You can see from the pictures of this dessert that it is going to be delicious! You won't be able to keep yourself from making it yourself.
- It is simple to make
- Sweet and tasty
- Served with a giant dollop of maple cream
🥘 Equipment
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Puff pastry
- Egg yolk
- Water
- Butter
- Apples
- Brown sugar
- Ground cinnamon
- Nutmeg
- Ground cloves
- Heavy whipped cream
- Maple syrup
🍳 How to Make
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Step 1. Defrost the puff pastry. Preheat the oven. Whip the cream and maple syrup to make a light and fluffy whipped cream and place in the fridge. Make the egg wash and place it aside.
Step 2. Roll out the thawed puff pastry and cut it into 4 even squares and arrange it onto a large rimmed baking sheet with parchment paper. Pierce the pastry squares with a fork and set them in the freezer while you make the apple mixture.
Step 3. Cook the apples and combine them with brown sugar, cinnamon, nutmeg, and ground cloves. Take off the heat and add a spoonful of the mixture to the middle of each chilled puff pastry square. Fold the corners into the center to close the pastry.
Step 4. Brush with the egg wash and top with some cinnamon. Bake in the oven for 25-30 minutes or until lightly browned, Take out and serve with the maple whipped cream on top. Enjoy!
Hint: Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
🥄 Variations
You can use some of the options below for some alternatives for this recipe.
- I like to use any kind of baking apples.
- Instead of maple whipped cream, you can use maple vanilla whipped cream, regular or cinnamon whipped cream.
🍽️ What to Serve With
I love this recipe with maple whipped cream, but you can also serve it with a big scoop of ice cream. Here are some great options you can try below.
- No Churn Apple Pie Ice Cream Recipe
- Easy No Churn WW Vanilla Bean Raspberry Ice Cream
- Creamy Banana Ice Cream | Weight Watchers|
🍶 Storing
Place leftovers without the whipped cream on top in an airtight container for the best results.
Refrigerator Storage: You can store this recipe in the fridge for up to a week.
Freezer Storage: I love making a lot of these and keeping them in the freezer for up to 3 months.
Reheat: You can enjoy these at room temperature or reheat them in the microwave for a warm tart.
💭Top Tips
- If you don't have parchment paper, you can use a silicone baking mat.
- When you are picking which apples to use, make sure to choose apples that are specific to baking.
- You can use store-bought or homemade puff pastry.
❔FAQs
Yes! Prepare the recipe and store the whipped cream in the fridge in a separate container as the apple mixture and assemble and bake when you are ready.
I love using granny smith apples, but pink lady or gala apples work well too.
You can just remove the maple syrup and add other flavorings like vanilla extract or add in cinnamon.
More Apple Recipes:
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Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
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These Cinnamon Apple Tarts are a sweet, soft, and crispy dessert topped with a big dollop of maple whipped cream. It is the perfect dessert for spring and summer!
- 1 pack puff pastry frozen, thawed
- 1 egg yolk
- 1 tablespoon water
- 3 tablespoon butter unsalted
- 3 medium apples peeled, cored and cut into thin slices
- 2 tablespoon brown sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 pint heavy whipped cream
- 2 tablespoon maple syrup
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Defrost puff pastry in the refrigerator for several hours or overnight. Adjust top oven rack to middle position and pre-heat oven to 400°F.
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In a large bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender it doubles in volume. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Cover and place in the refrigerator until ready to use. Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
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Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface and roll dough into a uniform square shape. Cut into 4 equal-sized squares and place squares on a large rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
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Dock (pierce with a fork) the center of each pastry square and place the baking sheet in the freezer while preparing the apple mixture.
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Melt butter in a skillet over medium heat. Add apple slices and cook for 3-4 minutes or until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg, and ground cloves to pan. Stir to combine, then remove from heat and set aside.
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Remove prepared puff pastry from the freezer and spoon one-quarter of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, but leave a couple openings to vent. Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired.
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Place the baking sheet in the pre-heated oven. Bake until pastry is light and puffy, approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
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Remove from oven and cool slightly. To serve, top with maple whipped cream and/or your favorite ice cream. Enjoy!
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