Puff Pastry Apple Tart

Apple pie is a classic dessert. I even love a good apple galette. But whenever I need an EASY apple dessert, I like to make this Puff Pastry Apple Tart. It is made with store-bought puff pastry but looks like a gorgeous dessert from a French bakery!

Your friends and family will never know now easy it is to make. They will be SO impressed with your baking skills!

Why You Will Love This Tart:

• Flaky and Buttery: The puff pastry is light, flaky, and buttery, providing a crisp base that contrasts beautifully with the apple filling.
• Sweet and Tart: The apples offer a sweet-tart flavor that pair well with the warm cinnamon and sugar.
• Caramelized Notes: As the tart bakes, the apples soften and caramelize slightly, adding depth and richness to each bite.
• Aromatic: The scent of baked apples and cinnamon will fill your kitchen with the most inviting smell! Better than any fall candle!

You can serve this easy apple tart at room temperature or warm with a scoop of vanilla ice cream. If you want to make it extra special, I highly recommend drizzling it with salted caramel sauce. YUM!

It is the perfect dessert for fall, Thanksgiving, Christmas, or any day!

Ingredient Notes

• Puff Pastry– you can find puff pastry sheets at most grocery stores in the freezer aisle. Pepperidge Farm is a popular brand. Make sure you put the puff pastry in the refrigerator the night before you want to make the tart. Remove it from the fridge 30 minutes before you are ready to make the tart so it can come to room temperature.
• Apples– I recommend using Granny Smith or Honeycrisp apples for this tart. I like to peel them, but if you want a more rustic look, you don't have to peel them. Slice them thin and the lemon juice will prevent them from browning.
• Apricot preserves– spread apricot preserves (jam) on the bottom of the puff pastry before baking. The preserves adds flavor, moisture, and a pretty shiny finish. The apricot flavor pairs well with the apples too and gives the apples a boost of sweetness.
• Egg wash– brush the edges of the tart with an egg wash before baking. The egg will create a rich, golden sheen when baked.
• Turbinado sugar– I like to sprinkle the tart with turbinado sugar for a sweet crunch!

How to Make Puff Pastry Apple Tart

• Preheat the oven and remove the puff pastry from the fridge, keep it in the box and allow it to rest at room temperature for 30 minutes. You want the puff pastry to be cold, but workable.
• Line a baking sheet with parchment paper and set aside.

• Peel, core, and cut the apples into thin slices (1/4-inch thick) and place in a large bowl. Toss with lemon juice. Add the granulated sugar, brown sugar, vanilla extract, and ground cinnamon. Mix until the apples are well coated.

• Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove the paper. Lightly flour the pastry and use a rolling pin to roll out the puff pastry. Carefully transfer the puff pastry to the prepared baking sheet.

• Score the crust with a sharp knife about an inch from the edge of the puff pastry.
• Poke the inside of the puff pastry all over with a fork. This will prevent excessive puffing during the baking process.

• Place the apricot preserves in a small bowl and heat in the microwave for 10 to 20 seconds, or until spreadable. Stir well. Spread or brush the preserves in an even layer on the bottom of the puff pastry to the scored edges.

• Arrange the sliced apples on top of the puff pastry. You can layer them neatly or arrange them in a fan pattern.
• Dot the cubed butter over the apple slices.
• Brush the edges of the puff pastry with the egg wash. Sprinkle the apples and pastry with turbinado sugar.

• Bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are tender.

Serving Suggestions

• You can serve the tart warm or at room temperature.
• Dust with a little confectioner's sugar to make the tart extra pretty.
• Drizzle with salted caramel sauce.
• Drizzle with a little peanut butter.
• Sprinkle the tart with chopped candied pecans, pecans, or walnuts.
• Top with whipped cream.
• Serve with a scoop of vanilla ice cream or your favorite ice cream.

How to Store

The tart is best eaten the day it is made. If you do have leftovers, follow these tips for storing!

• Cool Completely: Let the tart cool to room temperature.
• Cover: Place it in an airtight container.
• Refrigerate: Store the tart in the refrigerator for up to 2 to 3 days.
• Enjoy: You can eat the tart cold from the fridge or let it come to room temperature. You can also reheat a piece in the microwave for 10 to 15 seconds.

More Apple Desserts

• Apple Crisp
• Apple Cobbler
• Apple Bundt Cake with Cream Cheese Frosting
• Apple Galette
• Apple Slab Pie with Crumb Topping
• Apple Cranberry Pie

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Pies/Tarts

Puff Pastry Apple Tart

This beautiful Puff Pastry Apple Tart is made with store-bought frozen puff pastry, fresh tart apples, cinnamon, and sugar. The tart is buttery, flaky, delicate, and perfectly sweet. It is an EASY dessert that looks impressive and tastes amazing!

5 from 1 vote

PrintSave RecipeReview

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Cuisine American

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 frozen puff pastry, thawed overnight in the refrigerator
• 2 large or 3 medium apples, I like Granny smith or Honeycrisp
• 1 tablespoon lemon juice
• 3 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons apricot preserves
• 2 tablespoons cold butter, cut into small cubes
• 1 egg, beaten
• 1 teaspoon water
• 2 tablespoons turbinado sugar for sprinkling
• Salted caramel sauce, for serving, optional
• Vanilla ice cream, for serving, optional

Instructions

 

• Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge, keep it in the box and allow it to rest at room temperature for 30 minutes. Line a baking sheet with parchment paper and set aside.
• Peel, core, and cut the apples into thin slices (1/4-inch thick) and place in a large bowl. Toss with lemon juice. Add the granulated sugar, brown sugar, vanilla extract, and ground cinnamon. Mix until the apples are well coated.
• Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove the paper. Lightly flour the pastry and use a rolling pin to roll out the puff pastry. Carefully transfer the puff pastry to the prepared baking sheet.
  
• Score the crust with a sharp knife about an inch from the edge of the puff pastry. Poke the inside of the puff pastry all over with a fork.
  
• Place the apricot preserves in a small bowl and heat in the microwave for 10 to 20 seconds, or until spreadable. Stir well. Spread the preserves in an even layer on the bottom of the puff pastry to the scored edges.
  
• Arrange the sliced apples on top of the puff pastry, creating a pattern. Dot the cubed butter over the apple slices.
  
• In a small bowl, combine the egg and water. Brush the edges of the puff pastry with the egg wash. Sprinkle the apples and pastry with turbinado sugar.
• Bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are tender.
• Remove from the oven and let cool for 5 minutes. Drizzle with salted caramel sauce, if desired. Cut into squares and serve plain or with ice cream.

Notes

The apple tart is best the day it is made, but you can store it in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 186kcal, Carbohydrates: 23g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 19mg, Sodium: 73mg, Potassium: 58mg, Fiber: 1g, Sugar: 12g, Vitamin A: 102IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 1mg

Keywords apple, puff pastry

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