This puff pastry apple tart is one of the first recipes I made with puff pastry, and I remember being surprised by how easy it was to work with. Thinly sliced fresh apples bake on top of store-bought puff pastry for a simple apple dessert that looks much more complicated than it is.
I’ve made this recipe many times since then, and I keep it simple with thinly sliced fresh apples baked directly on the pastry. I leave the peels on for color, arrange the slices right on top, and brush the baked pastries with warm apricot preserves to both hold the apples together and for the the glossy finish.
Other easy apple desserts you should try 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
Why I Love This Puff Pastry Apple Tart
Store-bought puff pastry makes this apple dessert so much easier! I was intimidated the first time I used puff pastry, but quickly discovered it does most of the work for you. It bakes into crisp, flaky layers without needing to make or roll out homemade pastry dough.
Fresh apples are the star of this tart. I slice them thinly and arrange them right on top of the pastry, leaving the peels on for extra color. There is no need to cook the apples first or make a separate apple filling.
Apricot preserves give it a beautiful finish. I brush the warm tart with preserves after baking to add a little sweetness and the glossy finish you see on bakery pastries. It is a simple step that makes this easy apple tart with puff pastry look extra special.
This recipe is easy to change with the seasons. Once you know how to make an apple tart using puff pastry, the same basic method works with other fruits, too. I especially like using fruits that soften quickly as they bake.
Apple and Puff Pastry Tart 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. I always use it because not only does it make the apples look nicer, it helps hold things together.
How to Make Puff Pastry Apple Tarts
Preheat oven to 400 F. Either line baking pan with parchment or plan to use what comes with the puff pastry.
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! I would omit putting on the apricot glaze until you have warmed these up and then put the glaze on just prior to serving.
Storaging Apple Tarts
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.
Delicious Apple Puff Pastry Tart
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.
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