Apple Puff Pastry Tart

Apple tart with pastry puff with ice cream.

5 from 4 votes

This apple tart with puff pastry is made with buttery puff pastry, softly roasted apples, and a swirl of cinnamon-spiced sugar. It takes about 30 minutes, too.

Prep Time15

Cook Time20

Total Time35

Course: Easy Baking

Cuisine: French

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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.

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