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Apple Tart with Puff Pastry

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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.

Apple tart.
Apple Tart with Puff pastry

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.
Apple tart.
Apple Tart with Puff pastry

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.
A piece of apple tart with ice cream.
Apple Tart with Puff pastry

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

  • Peelcore, 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.
Apple tart.
Apple Tart with Puff pastry

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.
Apple tart.
Apple Tart with Puff pastry

Frequently asked questions

How long will this apple tart keep?

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.

How do you serve this apple tart?

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.

Can I use store-bought pastry for this tart?

Yes, you can use a homemade puff pastry or ready-to-use store-bought puff pastry.

Do I need to cook the apples before?

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.

Apple Tart with Puff Pastry

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Calories: 258kcal
Adjust Servings Here: 8 servings

Description

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.

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
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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

  • 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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 258kcalCarbohydrates: 34.1gProtein: 2.5gFat: 13gSaturated Fat: 3.8gPolyunsaturated Fat: 9.1gMonounsaturated Fat: 0gTrans Fat: 0.1gCholesterol: 4mgSodium: 149mgPotassium: 0mgFiber: 2gSugar: 17.4gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

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10 Comments

  1. 5 stars
    This apple tart looks so good. This tart is definitely giving me the urge to make some this weekend. Thanks for the inspiration.

  2. 5 stars
    Looks perfect for this time of year! The puff pastry makes it sound super easy

  3. Jenni LeBaron says:

    5 stars
    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!

  4. Marisa Franca says:

    5 stars
    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.

  5. Claudia Lamascolo says:

    5 stars
    I lovea great pastry like this one made with creative style … this is just amazing looking and the over the top creative in skill

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