Apple Port Pastry Tartlets


Company coming? These bite-sized desserts are just perfect for formal or casual get-togethers...and the creamy apple filling is sure to satisfy your sweet tooth!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Serves: 36
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2 32



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/2 cup mascarpone cheese, softened

  • 4 tsp. packed brown sugar

  • 1 tbsp. port wine

  • 1/2 tsp. ground cinnamon

  • 2 tsp. lemon juice

  • 1 red or green apple, finely chopped


  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares.  Press the pastry squares into 36 (1 3/4-inch) mini muffin-pan cups.

  3. Bake for 10 minutes or until the tartlet shells are golden brown.

  4. Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth.  Add the apples and stir to coat.  Divide the apple mixture among the tartlet shells.

  5. Bake for 10 minutes or until the filling is hot and bubbling.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.


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Submitted by:
Patricia B.
Date: 11/21/2008

5 star rating

"I didn't have any port wine and used Marsala instead. The recipe was a hit with my guests."

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