Apple-Cranberry Puff Pastry Tarts

Apple-Cranberry Puff Pastry Tarts are the perfect fall dessert, and it’s remarkably easy to make! Loaded with flavor from cinnamon-y apples, cranberries, and more, the light and flaky puff pastry is perfect with this easy apple dessert recipe!

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Making pastry is the hardest part of any tart, but with these Apple-Cranberry Puff Pastry tarts, all the hard work is done for you! All you need to do is make the topping, then bake them!

Loaded with bright apple flavor, cinnamon, and a touch of sweetness, these apple tarts are deceptively easy to make and oh-so good. I love that I can make a batch of them earlier in the day, too, and serve them later for dessert. However, they are even better warm with a scoop of ice cream.

I love all sorts of apple desserts, including apple blondies made with brown butter, apple pie cinnamon rolls, and apple muffins. So this dish is a winner for me, and everyone in my family loves it, too!

Ingredients

• Puff pastry – Use store-bought frozen puff pastry. Let it thaw in the fridge overnight. Don’t thaw on the counter—it gets too soft and sticky to work with.

For the Topping

• Butter – I use salted butter. Unsalted butter works if you add a pinch of extra salt.
• Apples – Peeled, then sliced and chopped in half or thirds. Use tart apples like Granny Smith or Honeycrisp—they hold their shape and won’t turn mushy. Don’t use Red Delicious—they’re too soft for baking.
• Brown sugar – Light brown sugar. Dark brown sugar works but has a stronger molasses flavor that can overpower the apples.
• Ground cinnamon – Fresh spices make all the difference! Check your cinnamon—if it’s been in the pantry longer than a year, it may have lost its flavor.
• All-purpose flour – Thickens the apple filling so it’s not watery. Don’t skip it.
• Dried cranberries – Craisins work fine. If they feel dry, soak them in warm water for 10 minutes, then drain well before adding.

For the Crumble

• Butter – Yes, more butter! I use salted butter. Must be cold—straight from the fridge. Cold butter makes the crumble crumbly. Warm butter makes it pasty.
• All-purpose flour
• Brown sugar – More light brown sugar.

How To Make The Best Apple-Cranberry Puff Pastry Tarts

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 400°F and lining a baking sheet with parchment paper. This keeps the puff pastry from sticking and helps the bottoms bake evenly.

Melt the butter in a skillet over medium heat. Add the apples, sugar, and cinnamon and cook, stirring often, until the apples begin to soften and release their juices.

Add the cranberries and cook for another minute until they begin to soften slightly.

Turn off the heat and allow the mixture to cool for a minute or two, then stir in the flour. Return the skillet to the heat and cook for another minute, stirring constantly, until the filling thickens and becomes bubbly.

Set the apple-cranberry filling aside to cool slightly while preparing the pastry.

Unroll the puff pastry onto a lightly floured surface. Use a 3-inch biscuit cutter or round cutter to cut out pastry circles. Arrange the pastry rounds on the prepared baking sheet, leaving a little space between each one.

Divide the apple filling evenly between the pastry rounds, spooning it into the center of each tart and mounding it slightly.

To make the crumble topping, combine the flour, sugar, and butter in a small bowl. Use a fork or your fingertips to work the mixture together until crumbly.

Sprinkle about a teaspoon of crumble topping over each tart.

Bake for 15 to 20 minutes, or until the puff pastry is golden brown and puffed around the edges.

Allow the tarts to cool slightly before serving. Enjoy warm or at room temperature.

Chef Jenn’s Tips

• Keep the puff pastry cold until ready to work with it, and it’ll cooperate much better.
• Any kind of apples work in this tart recipe, but I prefer slightly tarter varieties so that the filling isn’t too sweet.
• Don’t fret if your puff pastry doesn’t get super puffy – the weight of the apples is holding it down.
• You can make all the components of this dish ahead of time. Just keep them chilled until ready to assemble and bake.

Make It A Meal

These tarts close out a fall dinner on their own, but I like building a small apple-and-cranberry dessert spread around them when I’ve got people over. I set them next to my Cranberry Bars when I want both the flaky tart and a sliceable bar carrying the same tart-sweet cranberry note. For a bigger apple showing, add my Brown Butter Apple Blondies and you’ve covered pastry, bar, and blondie without repeating a texture.

If you’re already working with puff pastry and want a second showstopper, my Chef Jenn’s Upside-Down Puff Pastry Apple Tart uses the same dough in a totally different shape, so one box of pastry covers two desserts. And for brunch the morning after, I serve my Apple Pie Cinnamon Rolls to the same crew.

Storage

These Apple-Cranberry Puff Pastry tarts are best eaten fresh; however, you can pop any leftovers into an airtight container and store them in the fridge for 2-3 days. Any longer, and the tart shells will start to get soggy.