Apple Tart with Puff Pastry
A rustic apple tart with puff pastry is a great way to make a quick and easy dessert with minimum effort. Using just 5 ingredients you probably already have on hand this is the perfect dessert for apple season.
Last week we made this apple tart and served the slices with ice cream, absolute heaven. If you are Jewish then you probably celebrate the Jewish new year Rosh Hashanah. This is the time when apple and honey are most eaten. I usually make this during this time of the year along with our two other family favorites – Apple Honey Tarte Tatin and Easy Apple Strudel.
About this tart
It does not get easier than this. The two main components for this are apples and puff pastry. Everything else you probably already have in your pantry
- While you can make homemade puff pastry, I’m using store-bought today.
- Apples when combined with sugar and butter are the best treats you can make.
Ingredients and substitutes
- Apple – I like to use tart Granny Smith apples for this tart because they hold their shape well even after they are cooked soft and tender. Plus they are tart, not sweet which works beautifully with the sugar.
- Sugar – I calculate about 2 tbsp of sugar for each apple but do check your apples. You can use more or less as you choose.
- Spices – Cinnamon is my go-to when it comes to apples. But pumpkin spice or gingerbread in fall is an absolutely wonderful flavor too.
- Lemon Juice -helps cut the sweetness of the sugar and enhances the flavors more beautifully. It does not have a lemony taste. In fact, you won’t even know it’s there.
Step by step instructions
Pastry base
- Open the chilled puff pastry and roll it the size of your tart pan.
- Line the tart pan with the pastry and cut off the excess. Press the side edges as we do not want flaky edges today.
- Score the pastry all over with the tings of a fork so it does not rise when cooking. Chill in the fridge while you prepare the apples.
Prepare apples
- Peel, core, and slice the apples making 6 to 8 slices of each apple depending on the size of the apple.
- Add the lemon juice, brown sugar, cinnamon, salt, and vanilla. Mix well to coat the apple slices.
- Arrange the apple slices on the pastry Try to pack them well because they will shrink when cooking.
- Cut the butter into small cubes and sprinkle them on top.
Bake
- Place the pan on a baking tray to catch any spare juices.
- Bake for about 30 minutes. Until the pastry is golden with bubbling juices.
- Let rest for at least 10 minutes so the juices thicken.
Rustic apple tart (without a tart pan)
- Cut a strip of puff pastry. Place on a parchment-lined baking tray
Tip – Make sure to use parchment paper as the juices will drip off the rimless tart. - Using a ruler, score a line an inch-away from the edges of the pastry. This will then bake as the tart’s rim.
- Arrange the apples on the inside of the lines you just created. Try to pack them closely as they will shrink when cooking.
- Bake at 190 C/ 380 F for about 20 to 25 minutes.
- Cool for at least 10 minutes to help the juices settle.
Frequently asked questions
This tart will keep at room temperature for about 2 days. You can also keep it in the fridge for up to a week if wrapped well.
It is best to serve this tart at room temperature. I like to serve it with a dollop of ice cream or whipped cream. If you keep it in the fridge, make sure to thaw it for at least an hour or two before serving.
Yes, you can use a homemade puff pastry or ready-to-use store-bought puff pastry.
No, that’s not necessary. In this case, I like that the apples are cooked just until they are soft and tender but still hold their shape. Partially cooking the apples will result in a very soft mushy filling.
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Apple Tart with Puff Pastry
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Ingredients
- 1 sheet (245 g) Puff pastry
- 4 (700 g) Apples (peeled, cored, sliced)
- ¼ cup (55 g) Brown sugar
- 2 tbsp Lemon juice
- 1 tbsp Butter
- 1 tsp Cinnamon
- 2 tsp Vanilla
- ¼ tsp Salt
Instructions
- Preheat the oven to 190 C/380 F.
Pastry Base
- Open the chilled puff pastry and roll it the size of your tart pan.
- Line the tart pan with the pastry and cut off the excess. Press the side edges as we do not want flaky edges today.
- Score the pastry all over with the tings of a fork so it does not rise when cooking. Chill in the fridge while you prepare the apples.
Prepare apples
- Add the lemon juice, brown sugar, cinnamon, salt, and vanilla. Mix well to coat the apple slices.
- Arrange the apple slices on the pastry Try to pack them well because they will shrink when cooking.
- Cut the butter into small cubes and sprinkle them on top.
Bake
- Place the pan on a baking tray to catch any spare juices.
- Bake for about 30 minutes. Until the pastry is golden with bubbling juices.
- Let rest for at least 10 minutes so the juices thicken.
Rustic Apple tart (without a tart pan)
- Cut a strip of puff pastry. Place on a parchment-lined baking trayTip – Make sure to use parchment paper as the juices will drip off the rimless tart.
- Using a ruler, score a line an inch-away from the edges of the pastry. This will then bake as the tart's rim.
- Arrange the apples on the inside of the lines you just created. Try to pack them closely as they will shrink when cooking.
- Bake at 190 C/ 380 F for about 20 to 25 minutes.
- Cool for at least 10 minutes to help the juices settle.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
This apple tart looks so good. This tart is definitely giving me the urge to make some this weekend. Thanks for the inspiration.
Thanks, Mirlene. I hope you try this.
Looks perfect for this time of year! The puff pastry makes it sound super easy
Thanks, Michelle. Yes, puff pastry makes it so easy.
This is seriously such a pretty dessert! It’s also a fantastic way to use some of the gorgeous varieties of apples coming into season right now. What a great way to ring in the flavors of fall!
Thank you, Jenni. So happy to hear that. I hope you try this one.
What a gorgeous tart. I love rustic desserts – they not only taste great but I love the not so perfect appearance. Although, yours Veena, is absolutely perfect. Apple season is coming up and I’ll be making a few of these tarts.
Aww, thank you, Marisa. I hope you enjoy this one.
I lovea great pastry like this one made with creative style … this is just amazing looking and the over the top creative in skill
Met too, Claudia. Thanks