Puff Pastry Tartlets

Easy and Delicious Gluten-Free Puff Pastry Tartlets

In our Flexible Chef kitchen, we tested the trending puff pastry tartlets and can confirm they absolutely live up to the excitement. The concept is simple: place your favorite fillings on a baking sheet, cover them with buttery puff pastry, and voilà, you have the perfect tartlet! You can get creative with sweet ingredients like blueberries and honey, or go savory with combinations like apple or pear with white cheddar or brie. The possibilities are limitless!

In our kitchen, we prepared three different sweet variations: blueberry and honey, apple and white cheddar, and banana and chocolate. The blueberry and honey tartlet combines the natural sweetness of blueberries with a touch of honey for a delightful burst of flavor. The apple and white cheddar tartlet pairs the crispness of apples with the sharpness of cheddar, while the pear and brie version offers a creamy, rich alternative. The banana and chocolate tartlet is a decadent delight, blending the comfort of bananas with luscious chocolate.

If you’re searching for a quick, delicious, and flaky treat that can be ready in under 30 minutes, these tartlets are a must-try. Whether you prefer sweet or savory, these tartlets are guaranteed to impress at any gathering or simply elevate your everyday snacking experience. Oh, and of course, we found gluten-free puff pastry in the freezer section of the supermarket, which made this possible!

Puff Pastry Tartlets


  • 1 sheet store-bought gluten-free puff pastry thawed
  • 4 teaspoon honey
  • 1 apple or pear sliced
  • 1 wheel brie or cheddar sliced
  • 1 ripe banana sliced
  • 2 tablespoon chocolate hazelnut spread or chocolate of choice
  • 1 egg for egg wash
  • blueberries


  1. Preheat oven to 375℉ and line a baking sheet with parchment paper, set aside.

  2. Cut the thawed puff pastry into 6 equal rectangles, set aside.

  3. For the apple and cheese: place sliced apples on the parchment paper then top with your favorite cheese and cover with a puff pastry rectangle. Use a fork to crimp the edges to adhere to parchment.

  4. For the banana chocolate tart: arrange 6 banana slices in in two rows, add 1 tablespoon of chocolate spread and cover with puff pastry rectangle, crimp edges with a fork to seal.

  5. For the blueberry and honey: drizzle or dollop the honey on the parchment paper then add blueberries and cover with puff pastry and crimp edges with a fork to seal. Repeat with remaining puff pastry rectangles.

  6. Brush the tops with egg wash and bake for 15 to 20 minutes until golden and bubbly.

  7. Let the tarts cool for 5-8 minutes on the pan before flipping over.

This recipe was adapted from the Food Network Upside Down Tarts recipe.


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