This easy apple puff pastry dessert is made with store-bought puff pastry and fresh sliced apples. Instead of a traditional apple tart that uses a pastry shell, this recipe bakes the apples directly on flaky puff pastry for a quick homemade pastry that’s perfect for dessert or a simple brunch treat.
You know I love easy recipes and this one is easy. I still remember the first time I made this. I was intimidated by using puff pastry but it is so easy! Other easy apple desserts include this 3 ingredient apple dump cake, these made from scratch apple bars and this quick and easy apple spice cake using cake mix. If you are looking more for a pastry-type dessert (or breakfast), this puff pastry apple strudel is amazingly good but still super easy!
Table of contents
Apple Tart vs Apple Puff Pastry
To clear up some confusion. A traditional apple tart is made with a structured pastry shell, usually a shortcrust dough pressed into a tart pan and baked with arranged apple slices inside the crust. I grew up calling these tarts but they are not.
This puff pastry recipe is different. Instead of a formed crust, the apples bake directly on top of flaky puff pastry. The pastry rises around the fruit and creates a lighter, crisp layered texture rather than a firm tart crust.
Because puff pastry is already laminated with butter layers, it gives a similar bakery-style look with much less work. The result is a quicker apple pastry dessert that doesn’t require making or shaping a tart shell, but still delivers warm baked apples and a golden crust.
Why I Love This Recipe
It’s an easy apple pastry anyone can make.
Using store-bought puff pastry means there’s no crust to mix or roll out. You get a flaky, bakery-style pastry without the extra work of making a traditional tart shell.
It tastes like a bakery apple dessert.
The sliced apples soften as they bake, and the puff pastry turns golden and crisp around the edges. It has that warm, homemade apple dessert flavor without feeling heavy.
Perfect for fall baking or holiday desserts.
This apple puff pastry is simple enough for a weeknight treat but impressive enough for Thanksgiving or Christmas gatherings.
Uses simple grocery store ingredients.
You only need puff pastry, apples, sugar, and a few pantry basics. It’s a great way to make a homemade apple dessert without special equipment.
Ingredients
Frozen Puff Pastry Sheets are so easy to use. You should thaw them by refrigerating them overnight. They can be a challenge to find in the grocery store, but I can often find them by the frozen pies. If you have never used these, there are normally two sheets in a box. They come rolled in thirds with parchment between the layers. For this recipe, we are only using one pastry sheet.
Fresh Apples—I like using Honeycrisp apples for baking, but any type of baking apple will work. Granny Smith apples are also popular for this type of recipe.
Note that I do not peel mine. I like the color of the peel.
Butter - For baking, unsalted butter is the norm. However, I use whatever butter I happen to have handy.
Apricot Preserves - Optional glaze using heated apricot preserves.
Instructions
Preheat oven to 400 degrees.
Step 1
We are using only 1 puff pastry sheet to make 4 apple desserts. Since there are 2 sheets in the package, you can easily double this recipe. Per the box instructions, ensure the pastry sheet has been allowed to thaw in the refrigerator overnight.
Step 2
Core and slice apples into thin slices. I cut up more than I need because I'd rather have extras (cut up 2 medium sized apples)
Place on a parchment lined baking sheet. I cut it into 4 pieces (a pizza cutter works great)!
Step 3
I separate the four pieces, pinch the corners to give them a little more shape, add the sliced apples, sprinkle sugar and cinnamon on top, and add the small butter chunks evenly on top.
Step 4
Bake for 20 minutes, watching closely the last couple of minutes. The pastry should be browned and the apple edges should also be browning.
OPTIONAL glaze - I add an apricot glaze but that is totally optional. I like the shiny look, and it keeps the tarts moist if not eaten the first day.
Warm up ¼ cup apricot preserves (microwave) and brush the apples and pastry with it after they are taken out of the oven. I usually have a little of the preserves left over, and that's OK!
Remove baked apple puff pastry desserts from the baking sheet and place on a wire rack to cool. They always look so good I can't help myself and eat them when they are hot! They are best eaten when warm or at room temperature. I don't add any whipped cream or ice cream because these are pretty and delicious without!
FAQs
Apple skins can stay slightly firm after baking and make the pastry harder to cut. I prefer a more rustic dessert so I leave the peels on, but thinly slice the apples so they soften while baking. If you would like to peel your apples, there is no change in the instructions.
Use firm baking apples such as Honeycrisp, Granny Smith, Fuji, or Pink Lady. These apples hold their shape and do not turn mushy. Very soft apples like Red Delicious tend to break down and release too much moisture.
No. By cooking at 400 degrees F and having them sliced thin, they cook well enough.
I have made them the day before I wanted to serve these, and they were still great!
Storage
Refrigerator: In an airtight container or well wrapped, these are good in the refrigerator for 2 days.
Freezer: After completely cooling, these can be wrapped in plastic wrap and then foil wrap. The apricot preserve may be a little sticky so if planning to freeze, I would add that prior to serving. Thaw overnight in the refrigerator.
Other Delicious Apple Desserts
Printable Recipe Card
This apple puff pastry dessert makes 6 servings and bakes in about 20 minutes.
Puff Pastry Apple Dessert
Ingredients
- 1 sheet frozen puff pastry from the grocery store
- 2 small Honeycrisp apples Thinly sliced (cut through from stem then slice)
- ¼ cup sugar
- 1 teaspoon cinnamon to be sprinkled on each of the 4 tarts
- 3 teaspoons butter cold and unsalted (it'll be fine if it's salted!)
- ¼ cup aprocot preserves optional
Instructions
- Puff pastry should be thawed overnight in the refrigerator.
- Preheat oven to 400℉. Line baking sheet with parchment paper.
- Cut apples in ½ from top to bottom (starting where the stem is). Then, remove the core with a sharp knife or a metal measuring spoon. Slice apples thin. Place a row of apple slices diagonally, overlapping slightly. Place an apple slice on each side of the row to fill the pastry.Sprinkle some sugar and cinnamon on top. Use as much as you like—I usually have some of both left over. Then, evenly distribute butter onto tarts.
- Bake for 20 minutes. Once out of the oven, warm optional apricot preserves until liquid, then brush over the entire tart, ensuring the apples and the pastry are covered.
Notes
Nutrition (estimate)
Please pin to your Pinterest account.
Esme Slabbert
Oh wow, Susan, this is my style - love the easy puff pastry and have pinned it to make it later.
I visited you via Grandma’s House We Go. My entries are numbered #33+34.
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