Apple Puff Pastry Tart
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.
Servings: 10 servings
Ingredients
- 1 sheet pre-rolled puff pastry
- 75 g unsalted butter softened to room temp
- 75 g soft light brown sugar plus more for sprinkling
- 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 180°C fan (200°C conventional). Line a rectangular baking tray with parchment paper and unroll the puff pastry onto it.
- Using a sharp knife, lightly score a 1-2 cm border around the edges of the pastry without cutting through. Prick the centre all over with a fork to stop it puffing up too much during baking.
- Peel the apples and slice the flesh away from the cores in 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, 75g brown sugar, vanilla extract, cinnamon and a pinch of salt until smooth and spreadable.
- Spread the cinnamon butter mixture over the centre 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 caramelised.
- 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
Scroll up for a step by step guide on how to make this apple tart with puff pastry.
To store: store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat: reheat in the oven at 180c or air fryer at 170c 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.
Make ahead: You can assemble the tart up to 2 hours before baking and store it in the fridge. Apple slices: Keep 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 flavour and crunch.
Make ahead: You can assemble the tart up to 2 hours before baking and store it in the fridge. Apple slices: Keep 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 flavour and crunch.
Nutrition
Calories: 333kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 92mg | Potassium: 159mg | Fiber: 3g | Sugar: 21g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg