Puff Pastry Apple Tart
This Puff Pastry Apple Tart is simple to prepare but looks as elegant as it tastes. It is a dessert you can make that is sure to impress everyone. The crispy puff pastry pairs perfectly with sweet cinnamon apple slices. The apricot jam gives it shine and flavor to finish it off.
Love apples and want more? Try Apple Pie Cinnamon Rolls; they make the perfect fall treat for brunch or dessert.
Why I Love This Recipe
- Lover of apple cinnamon anything
- Easy to make with store-bought puff pastry and easier than apple pie
- Apples are available all year round, but better in the fall
- Perfect for fall baking
- Great make-ahead dessert
Ingredients For Puff Pastry Apple Tart
This tart is an apple pie lover’s dream! Here are the simple ingredients.
Ingredients
Frozen puff pastry sheet – Just allow the pastry to thaw as per the package directions, and it’s ready to use.
Medium-sized apples, peeled – You can use either Granny Smith or Honeycrisp apples; both work well in this recipe.
Sugar – White granulated sugar adds sweetness to the recipe.
Lemon juice – Use fresh-squeezed juice whenever possible, but you can use bottled lemon juice in a pinch.
Vanilla extract – Real vanilla extract tastes far better than the artificial extract you can buy.
Salt, cinnamon, and nutmeg – The seasoning of the apples makes the finished tart taste wonderful. Use as little or as much as you want of cinnamon.
Butter – Cut into small cubes and dot on top just before baking.
Apricot jelly or jam – I like to use jam, but if you can’t find it, you can use apricot jelly. I like the little tart bits of apricot in the glaze. You can thin it and, using a sieve, take them out if you like, or just use the jelly.
Amber rum – Just a splash of rum really brings out the flavors; you can omit it if you want.
Vanilla ice cream, for serving – Nothing like a scoop of vanilla ice cream on top of the warm tart to complete the experience.
How to make Puff Pastry Apple Tart
Allow the puff pastry to thaw as per the directions on the package
When the pastry is thawed, slice the peeled apples into 1/4-inch-thick slices. Add them to a medium bowl.
Add the sugar, lemon juice, vanilla, salt, cinnamon, and nutmeg to the apples and gently stir to coat the apple slices, then set aside.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Unroll and lay the puff pastry sheet on the parchment paper. Using a sharp knife, score the pastry around the edges about 1/4 inch in from the edge. Do not cut all the way through the pastry; try to only cut about ½ way through.
Using a fork, poke the inside square of the puff pastry all around.
Arrange the apple slices in the center square of the puff pastry, leaving the juices in the bowl. Arrange the apple slices in a pretty pattern. Make sure the apple slices are not stacked on top of each other, or they will not bake properly; less is more with this dessert.
Dot the cubes of butter over the top of the apples.
Bake in the preheated oven for 30 – 35 minutes, or until the pastry is a dark golden brown and the apples are tender.
Cut into pieces and serve warm or at room temperature with a scoop of ice cream!
Little Chef’s Secrets
Tips for the Best Puff Pastry Apple Tart
- Keep the puff pastry cold. Cold pastry creates better-defined, flaky layers as it bakes.
- Slice the apples evenly. Thin, uniform slices will cook at approximately the same rate.
- Don’t overload the pastry. Too many apples can release excess moisture and prevent the bottom from becoming crisp.
- Leave a border. Keeping the outer edge free of toppings gives the pastry room to puff beautifully.
- Score the border gently. Don’t cut completely through the pastry.
- Arrange the apples neatly. Slightly overlapping rows or a fan pattern creates an impressive presentation with very little effort.
- Add warm spices. Cinnamon is classic, but nutmeg, ginger, or cardamom can add even more fall flavor.
- Bake until deeply golden. Puff pastry is at its best when crisp and well browned rather than pale and soft.
- Add a glaze. Brush the warm tart with apricot preserves for a beautiful glossy finish.
Pin it HERE!!
Pin it HERE!!
Puff Pastry Apple Tart Recipe
Ingredients
- 1 frozen puff pastry sheet
- 2-3 small to medium size apples peeled (granny smith or honeycrisp work well)
- 4 tbsp sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch salt, cinnamon and nutmeg
- 2 tbsp butter cut into small cubes
- 1/3 cup apricot jelly or jam
- 2 tsp amber rum
- Vanilla ice cream for serving
Method
- Allow the puff pastry to thaw as per the directions on the package
- When the pastry is thawed, slice the peeled apples into 1/4-inch-thick slices. Add them to a medium bowl.
- Add the sugar, lemon juice, vanilla salt, cinnamon, and nutmeg to the apples and gently stir to coat the apple slices and set aside.
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
- Unroll and lay the puff pastry sheet on the parchment paper. Using a sharp knife, score the pastry around the edges about 1/4 inch in from the edge. Do not cut all the way through the pastry; try to only cut about ½ way through.
- Using a fork, poke the inside square of the puff pastry all around.
- Arrange the apple slices in the center square of the puff pastry, leaving the juices in the bowl. Arrange the apple slices in a pretty pattern. Make sure the apple slices are not stacked on top of each other, or they will not bake properly; less is more with this dessert.
- Dot the cubes of butter over the top of the apples.
- Bake in the preheated oven for 30 – 35 minutes, or until the pastry is a dark golden brown and the apples are tender.
- Cut into pieces and serve warm or at room temperature with a scoop of ice cream!
