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This is the best Apple Tart with Puff Pastry. It’s made with buttery puff pastry, softly roasted apples, and a swirl of cinnamon-spiced sugar to make the easiest, most impressive dessert that looks as good as it tastes. The tart is one of those simple recipes that comes together in no time but feels bakery-quality.
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Whether you’re baking for a weekend dinner party or looking for something cozy with a scoop of ice cream, this one ticks all the boxes. And the best part? No faffing with pastry-making -just one pre-rolled sheet and a few store-cupboard ingredients. I find it a good last-minute dessert as I always have apples lying around, and so all I need is a sheet of puff pastry (which I often have in the freezer!)
Why you will love this recipe
- It uses pre-rolled puff pastry and needs only 20 minutes in the oven, making it quick and easy.
- Layering the apples in overlapping slices creates a beautiful pattern, so it looks really impressive.
- Minimal effort, maximum flavor.
Ingredients
- Puff pastry sheet – You can use store-bought or homemade. I like to use the sheets, but a block would also work here if you would rather do that.
- Apples – Use eating apples, not cooking apples here. They can be too tart in this recipe. I like Pink Lady, Gala, or Braeburn apples, but Granny Smith apples work too if you like the sharpness.
- Apricot jam – Try to use a good quality one with a high fruit percentage for best flavor.
Substitutions and variations
Add crunch – Sprinkle over chopped walnuts or pecans before baking for a little crunch on top.
Seasonal twist – Try pears instead of apples, or a mix of both.
Spice it up – A pinch of cardamom or ginger would work well with the cinnamon or instead of the cinnamon.
How to make an easy apple tart with puff pastry
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 392°F (200°C/180°C fan). Line a rectangular baking sheet with parchment paper and unroll the puff pastry onto it. Using a sharp knife, lightly score a 3/8-3/4 inch (1-2 cm) border around the edges of the pastry without cutting through. Prick the center all over with a fork.
TWO: Peel the apples and slice the flesh away from the cores in four sections.
THREE: Lay each ‘cheek’ flat and slice thinly. Keep the slices slightly overlapped and grouped together for easy arrangement on the tart.
FOUR: In a bowl, mash together the softened butter, brown sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and spreadable.
FIVE: Spread the cinnamon butter mixture over the center of the pastry, avoiding the border. Arrange the apple slices on top, either in mounds or rows. Brush the pastry edges with beaten egg.
SIX: Place in the oven and bake for 20-25 minutes, or until the pastry is golden and crisp and the apples are soft and slightly caramelized. Brush with apricot jam once out of the oven for a glossy finish.
Tips from Margie’s kitchen
- Don’t skip indenting with a fork – Piercing the pastry inside the border ensures it doesn’t puff up too much under the filling.
- Glaze while warm – Brushing with apricot jam after baking keeps everything glossy and moist.
- Let the tart cool slightly before slicing to give the layers time to settle. Otherwise, the apple slices can end up moving too much.
- How to ensure a crisp base of this apple tart – I don’t find the pastry needs to be blind baked, as a hot oven crisps it up enough. This makes it a really easy tart! Just make sure you cook the tart until golden, and keep cooking it until the base is golden.
Frequently asked questions
Yes, you can assemble the tart up to 2 hours before baking and store it in the fridge. Then bake when ready to serve.
Yes! Granny Smiths are tart and firm, so they do work for baking. You may want to sprinkle a little extra sugar to balance their tang, which is why I prefer a sweeter apple like a Gala.
It’s best fresh, but you can freeze it unbaked (without the egg wash or glaze). Bake from frozen and add egg wash halfway through. Once baked and glazed, freezing isn’t recommended.
Yes, you can make individual apple tarts with this recipe. Cut the puff pastry into smaller squares or circles and assemble the same way. Reduce baking time to 15 minutes or so, until golden and puffed.
Other recipes you might enjoy
If you like this puff pastry apple tart, you will love my apple crumble cheesecake, apple beignets, or upside-down plum cake. For something savory, you might like my fig and brie tart or crispy potato filo tart.
Easy Dessert Recipes
Apple and Blackberry Crumble
Easy Dessert Recipes
Easy Glazed Applesauce Fritters
Pancake Recipes
Racuchy (Polish Apple Pancakes)
Easy Baking Recipes
Jam Tartlets
If you tried this Apple Tart with Puff Pastry or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Apple Puff Pastry Tart
Ingredients
- 1 sheet pre-rolled puff pastry
- 2.6 oz unsalted butter, about 5 tbsp; softened to room temp
- 2.6 oz soft light brown sugar, about 1/3 cup; plus more for sprinkling apples
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 6 apples, such as Pink Lady, Gala, or Braeburn
- 2 tbsp apricot jam
- 1 egg, for egg wash
Instructions
- Preheat the oven to 392°F (200°C/180°C fan). Line a rectangular baking sheet with parchment paper and unroll the puff pastry onto it.
- Using a sharp knife, lightly score a 3/8-3/4 inch (1-2 cm) border around the edges of the pastry without cutting through. Prick the center all over with a fork to stop it from puffing up too much during baking.
- Peel the apples and slice the flesh away from the cores into four sections. Lay each ‘cheek’ flat and slice thinly. Keep the slices slightly overlapped and grouped together for easy arrangement on the tart.
- Sprinkle the sliced apples with a little brown sugar to enhance sweetness, adjusting based on how tart your apples are.
- In a bowl, mash together the softened butter, 2 2/3 oz (75 g, about 1/3 cup) brown sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and spreadable.
- Spread the cinnamon butter mixture over the center of the pastry, avoiding the border. Arrange the apple slices on top, either in mounds or rows. Brush the pastry edges with beaten egg.
- Place in the oven and bake for 20-25 minutes, or until the pastry is golden and crisp and the apples are soft and slightly caramelized.
- Warm the apricot jam in the microwave for 15 seconds until loosened. Brush it gently over the warm tart for a glossy finish. Slice and serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
Make-ahead and storage
Make ahead: You can assemble the tart up to 2 hours before baking and store it in the fridge. To store: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat: Reheat in the oven at 392°F (200°C/180°C fan) or air fryer at 338°F (170°C) for around 5 minutes, depending on how much you are reheating. To freeze: It’s best fresh, but you can freeze it unbaked (without the egg wash or glaze). Bake from frozen and add egg wash halfway through. Once baked and glazed, I wouldn’t freeze it.More quick tips
Apple slices: Keep the apple slices grouped when arranging for a neat bakery-style finish. Optional add-ins: Add chopped pecans or a drizzle of honey over the apples before baking for extra flavor and crunch.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for providing a site to get the actual recipe. I see so many wonderful looking dishes on the YouTube “shorts” but rarely a place to get the total recipe. This recipe looks absolutely scrumptious. I will try this one this weekend as our apples have recently ripened and I have a lot.
I’ve made a few recipes from this site, all have worked out brilliantly. The pistachio French toast was quite the show stopper!
Fantastic recipe, great for a summer dinner party
This apple tart with puff pastry is so simple and so good, with buttery pastry, delicious apples and cinnamon too.