If you’re looking for an easy and delicious way to celebrate all the flavors of fall, then look no further than this simple pumpkin apple puff pastry Thanksgiving dessert tart. A buttery maple syrup drizzle and toasty pecans add tasty little touches to this easy puff pastry apple tart just in time for the holiday season!

To me, this is the ultimate easy recipe for an elegant autumn rustic apple tart. You can serve this simple apple tart starting in the fall and all throughout the holidays. It makes a beautiful Thanksgiving tart recipe, but the pumpkin and apple combo make it versatile enough to be served as a lovely Christmas dessert too.

A Simple Rustic Thanksgiving Tart Dessert With A Shortcut!

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To me, this easy puff pastry apple tart recipe is the best of both worlds. It’s like a little bite of pumpkin pie and apple pie all swirled into one. It bakes up with a flaky pastry crust instead of pie crust. The sweet and crisp sliced apples bake into a little layer of creamy mascarpone pumpkin spice filling all nestled together on a flaky puff pastry crust.

You’ll get all the flavors of an easy french apple tart mixed with hints of warming fall spice from the pumpkin, maple, and pecans. It’s a little bite of autumn heaven made with simple ingredients. A sheet of store-bought puff pastry keeps things simple, quick, and easy.

Make This Easy Puff Pastry Apple Tart Recipe

To start this simple dessert, you’ll want to lightly dust a working surface with flour. Use a rolling pin to roll out your thawed puff pastry to a 14 x 11 inch rectangle on the lightly floured work surface.

How Long Does It Take To Thaw Puff Pastry?

Once you remove your puff pastry from the freezer, place it in the kitchen at room temperature for about 20 to 30 minutes. Do not try to open the puff pastry dough until it has softened enough to unfold and lay flat without cracking.

If you find too much resistance while attempting to unfold it, let thaw for a few minutes longer and then try again. I always reach for these Pepperidge Farm puff pastry sheets which bake up perfect every time.

Roll Out Puff Pastry Sheet and Transfer To Baking Sheet

Once your puff pastry sheet is rolled out, use your rolling pin to transfer it to a parchment-lined baking sheet. Place the baking sheet back in the refrigerator to keep the puff pastry cold while you prepare the apples.

Peel, Core, and Slice Fresh Apples For The Puff Pastry Apple Tart

While your sheet of puff pastry stays nice and chill in the fridge, peel, core, and slice apples. Place the apple slices in a large bowl. Toss in the cinnamon, sugar, and fresh lemon juice. 

Toss the apples in the bowl until all pieces are evenly coated in cinnamon sugar. Set aside. You can use your favorite apples for this easy dessert.

I usually choose to go with Fuji apples because they are always consistent in texture and color with the best flavor! Their flesh holds up well in desserts and throughout the baking process.

Make The Creamy Pumpkin Layer For the Puff Pastry Apple Tart

Make a delicious mascarpone spiced pumpkin layer for the puff pastry apple tart. In a food processor, combine mascarpone cheese, pumpkin puree, brown sugar, white sugar, egg, flour, cinnamon, ground ginger, ground clove, and pinch of salt. Pulse until combined into a creamy spreadable paste. I used Libby’s plain canned pumpkin with no spices added. As a shortcut for the spices, you can also just toss in some pumpkin spice mix.

Remove baking sheet with the puff pastry from the fridge. Add the mascarpone pumpkin puree onto the pastry using a spatula.

Spread Spiced Pumpkin Over The Puff Pastry Sheet 

Using a spatula, spread in an even layer leaving a 1 inch border all around. A nice hot oven will help the pumpkin and mascarpone layer to set beneath the apples in the tart.

Layer Sliced Apples Over The Puff Pastry Sheet

Top the pumpkin puree spread with the cinnamon sugar apples. Fold the border of the puff pastry sheet over the fresh apples to create a seal all around the edges of the dessert.

Place the apple tart back in the fridge to chill one last time while you prepare the buttery maple pecan topping.

Make The Buttery Maple Pecan Drizzle For The Puff Pastry Thanksgiving Dessert Tart

Combine 100% pure maple syrup and melted butter in a medium bowl. Toss in the chopped pecans and stir to coat all the nuts.

At this point, you could also toss in different fruits to make the apple tart a truly festive holiday dessert.

You could add dried cranberries, dried currants, golden raisins, or even chopped dried apricots or dates.

Sprinkle Buttery Maple Pecans Over The Apples

Using your fingers, sprinkle the coated chopped pecans (and dried fruits if using) in an even layer. Sprinkle pecans all over the apple tart, leaving the juices behind in the bowl.

Brush The Edges Of The Tart With A Pastry Brush

 Dip a pastry brush in the juices left behind in the bowl. Now brush the edges of the tart all around. Drizzle any remaining juices all over the top of the tart.

Bake in a 400 degree preheated oven for 25 to 30 minutes. Bake until fruit is tender and the crust is golden all around. When the cooking time is up, remove the warm tart from the oven and let cool for a few minutes.

Serve Puff Pastry Apple Tart Warm & Enjoy!

Slice into squares and serve alongside a scoop of vanilla ice cream. Top with fresh whipped cream and serve alongside this warm spiced autumn tea or even this fireball apple cider drink!

Easy apple tarts like this are a perfect way to use up all that fruit from your last apple picking trip!

Whether you picked up honeycrisp apples, shiny green granny smith apples, gala apples, or ever popular pink lady apples, you can bake them all up! Any of them will be delicious in this easy puff pastry Thanksgiving dessert tart loaded with all the warming flavors of fall.

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