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It's totally doable, but you gotta be a bit careful. The thing with frozen apples is they're gonna release way more water when they thaw and cook. So you risk ending up with a tart that's swimming in juice and the crust's gonna get soggy. To avoid that, I'd suggest letting your apples thaw completely first, then draining them really well. Honestly, you can even run them through a strainer with paper towels to get out as much moisture as you can. Makes a real difference.
Once you've got your apples well drained, the rest goes like normal. You caramelize the butter and sugar in your pan, arrange your apples, then put your puff pastry on top. Bake in the oven at 200°C for about thirty minutes, until the pastry's nicely golden. Cooking time can vary a bit depending on your apple quality, but it generally turns out pretty good.
After 14 years selling cookbooks, I've come across plenty of people who did really well with frozen fruit. The key really is the draining and not being afraid to use paper towels. Changes everything in the end.
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