Puff Pastry Apple Tart

an apple tart made with puff pastry on a white plate.

5 from 1 vote

Puff Pastry Apple Tart

Puff pastry apple tarts are simple to make but look so elegant and delicious. They combine the buttery flakiness of puff pastry with the sweet and tangy goodness of apples, making for a dessert that's impressive yet achievable for even beginning bakers. With just a few ingredients and minimal prep work, you can whip up a stunning tart that's perfect for a casual weekend brunch to a fancy dinner party.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: tarts

Calories: 488Kcal

Author: Susan Moncrieff

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

These store well if wrapped in plastic wrap or kept in a sealed container. Keep in the refrigerator for up to two days.

May also be frozen for up to 3 months. Once cooled, wrap well in plastic wrap, then foil.

I recommend not putting the apricot glaze on if you plan to freeze it. It will stick to the plastic wrap.

Nutrition (I am not a nutritionist. These are estimates only)