This puff pastry apple tart always reminds me of having coffee and a beautiful pastry for lunch when I spent time in Germany. These apple tarts have that same bakery-style look, with thinly sliced fresh apples arranged over crisp, flaky pastry, but they’re surprisingly simple to make at home.
I’ve made this apple puff pastry recipe many times, and I’ve learned there’s no need to make it complicated. I leave the peels on the apples for extra color, arrange the thin slices directly on the pastry, and brush the baked tarts with warm apricot preserves. That final step helps hold the apples in place and gives this easy apple tart recipe the beautiful glossy finish you’d expect from a bakery.
Table of contents
Why I Love This Puff Pastry Apple Tart
- Easy puff pastry – Store-bought puff pastry makes this apple tart recipe much easier than it looks. I was intimidated the first time I used puff pastry, but quickly discovered it does most of the work for you, baking into crisp, flaky layers without making homemade pastry dough.
- Fresh sliced apples – The apples are the star of these apple tarts. I slice them thinly, leave the peels on for extra color, and arrange them directly on the pastry. There’s no need to cook the apples first or make a separate filling.
- Beautiful bakery finish – Warm apricot preserves are my favorite finishing touch for this puff pastry apple tart. Brushing them over the baked apples adds a little sweetness, helps hold the slices in place, and gives the tart that gorgeous glossy finish.
- Simple apple dessert – This apple puff pastry recipe looks much more impressive than the effort it takes to make it. It’s one of those desserts I love serving when I want something pretty without spending hours in the kitchen.
- Easy to customize – Once you know the basic method, you can make similar puff pastry tarts with other fruits that soften quickly as they bake. I especially like keeping puff pastry in the freezer so I can make simple desserts like this without much planning.
Apple and Puff Pastry Tart Ingredients
Puff pastry – Store-bought puff pastry is what makes this apple tart so simple. Let it thaw according to the package directions, but keep it cool until you’re ready to use it.
- Fresh apples – Honeycrisp apples are my favorite for this puff pastry apple tart because they have a nice balance of sweet and tart flavor and hold their shape when baked. Granny Smith apples are another good choice. I slice the apples thinly and leave the peels on—the red color makes the finished tart so much prettier.
- Butter – I use whatever butter I happen to have in the refrigerator, salted or unsalted. A little butter adds flavor and helps the apples bake beautifully on top of the pastry.
- Apricot preserves – Optional, but I always use them! Warm the preserves and brush them over the apples after baking. They add a little sweetness, help hold the apple slices in place, and give the tart that beautiful glossy bakery-style finish.
How to Make Puff Pastry Apple Tarts
Preheat oven to 400° F. Either line the 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!
Susan's Helpful Tips
Keep it cold – Puff pastry needs to stay cold to create those flaky, puffed layers. If mine gets too soft while I’m assembling the apple tarts, I put the whole baking sheet in the refrigerator for 10–15 minutes before baking.
Slice apples thinly – Thin, fairly even apple slices soften in the same amount of time it takes the puff pastry to bake. Thick slices can still be firm when the pastry is already golden brown.
Leave the peels on – I don't peel the apples for this recipe. The peel softens as the thin slices bake, and I think the red edges make the finished apple tart much prettier.
Don't cut through – When scoring the border around your puff pastry, use a light touch. You want to cut into the top layers without slicing all the way through the pastry so the outside edge can rise.
Prick the center – Use a fork to prick the pastry inside the scored border. This helps keep the center flatter underneath the apples while allowing the uncovered edges to puff.
Add the glaze warm – Warm the apricot preserves until they're easy to brush, then gently brush them over the apples after baking. I don't skip this step - the glaze helps hold the apple slices in place and gives the tart that beautiful bakery-style shine.
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. Soft apples like Red Delicious tend to break down and release too much moisture. I use Honeycrisp apples because they are my favorite eating apple and work great for baking!
Is your oven temperature high enough? Did you preheat your oven? Puff Pastry needs a temp. of at least 400°F.
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.
Storing Apple Puff Pastry 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.
Easy Apple Tarts with Puff Pastry
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)
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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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