A simple, incredibly flaky apple tart recipe made with all butter puff pastry, hints of cinnamon and sweet apricot jam. Only 7 ingredients! Perfect for parties and weekend desserts!
I’m one of those people who likes to make homemade pie crust. The process isn’t necessarily difficult, but I do empathize with those who’d rather buy it from the store instead. I suspect it’s the rolling and handling of the dough that’s off-putting to some, especially in warm weather when everything seems to melt all over the place. So what happens when you crave homemade but don’t want to make it yourself? Try frozen puff pastry instead!
This easy apple tart tastes just like an open face apple pie, with a flaky, all butter puff pastry crust. It’s wonderful hot, cold, standing, sitting- I’ve tried it every which way! Try spreading a little more apricot jam over the top for a spectacular glossy glaze. And if you’re lucky, you might even score a piece with caramelized cinnamon-sugar crunchy bits around the edges…
Why This Recipe Works
- Only 7 ingredients! Four of which you most likely have on hand now: sugar, cinnamon, eggs & butter. Maybe apples, too.
- No rolling! I’ve designed this recipe so that 1 standard sheet of puff pasty is all you need. Just place it on a sheet pan and you’re ready to go. By the way, pre-rolled puff pastry comes wrapped in parchment paper; use it to line your sheet pan.
- Can be made in advance! Bake the tart in the morning and reheat in a low oven before serving.
What is Puff Pastry? And Where Can I Get it??
Puff pastry is a flaky, delicate dough made from flour, butter, water and a pinch of salt. Think: Danishes, palmiers, baked brie and this insanely delicious ham & cheese puff pastry appetizer I make every Christmas.
The process by which is made- rolling, folding and chilling the dough several times- requires time and patience to really achieve those crispy thin layers of goodness. We used to make puff pastry from scratch all the time in culinary school and the results were never “French bakery quality” no matter how hard we tried!
For sanity’s sake, it’s perfectly fine to use good-quality puff pastry from the grocery store. Trader Joe’s makes makes an excellent all-butter puff pasty as does Dufour which is more expensive. I’ve included more thoughts on puff pastry brands in Kitchen Notes below.
How To Make A Super Easy Flaky Apple Tart
To begin, peel your apples and cut off the sides into 4 cheeks. I use Granny Smith apples which are perfectly tart and sweet. Then, thinly slice the apples keeping them stacked together as you work. It will be easier to decorate the tart this way when they’re somewhat intact.
Score a 1-inch border around the pastry to create a crust. Brush the crust section with egg wash for a light golden brown finish when baked. Spread the inside of the tart with apricot jam.
Add the sliced apples on top of the jam, fanning them out as you go. I lightly piled some of the apples towards the center (the boys kept wrecking my patterns), which is fine too. It doesn’t have to look perfect. Then sprinkle the apples with cinnamon-sugar and dot with butter.
Bake @ 425 F for 30 minutes until bubbling, golden and crisp.
Kitchen Notes
- Dufour puff pastry is a great. The flavor is excellent. And it’s all butter. However, the dough comes in one big block as opposed to convenient pre-rolled square sheets.
- Trader Joe’s sells the pre-rolled puff pastry sheets, which I love. They come individually wrapped and you get 2 sheets per box.
- Pepperidge Farm also makes puff pastry and is probably the easiest to find. The sheets (2) come individually wrapped. However, their ingredient list is a little too long for my liking and includes partially hydrogenated vegetable shortening and oil. If you’re going to indulge in puff pastry, go for all butter.
*Whatever brand you choose, remember to defrost your dough overnight in the fridge, or for a few hours at room temperature before getting started. Puff pastry is usually sold frozen.
PrintEasy Apple Tart with Puff Pastry
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12 squares
- Category: Dessert
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
A simple, incredibly flaky apple tart recipe made with all butter puff pastry, hints of cinnamon and sweet apricot jam. Only 7 ingredients! Perfect for parties and weekend desserts!
Ingredients
- 1 sheet of frozen puff pastry, thawed overnight in the fridge
- 1 egg + 1 tsp. water, lightly beaten (egg wash)
- 1/4 cup apricot jam + 1 tsp water (glaze)
- 1/2 scant tsp cinnamon
- 1/4 cup sugar (I use Florida Crystals)
- 2 medium Granny Smith apples, peeled
- 2 tbsp butter, cut into cubes
Instructions
- Preheat your oven to 425 F.
- Remove the puff pastry from the fridge (keep in box). Line a rimmed sheet pan with parchment paper. I use the paper that encases the pastry- double check to make sure yours is oven safe.
- In a small bowl or coffee mug, combine the egg wash ingredients.
- In another small bowl, combine the apricot jam and water. Stir well to create a spreadable mixture.
- Mix together the sugar and cinnamon.
- Cut off the sides of each apple; you should have 8 pieces altogether. Place flat side down and cut into thin slices, about 1/4-inch thick. Keep the slices stacked together as you work. It will be easier to decorate the tart this way. Set aside while you prepare the tart.
- Remove the puff pastry from its packaging. Place onto your lined sheet pan.
- Score a 1-inch border around the edge of dough to create a crust. Brush the crust (not the center square) with the egg wash.
- Dollop about 2-3 tablespoons of the apricot jam in the center of the dough. Spread with the back of a spoon to make it even.
- Arrange the apple slices on top of the jam, fanning them out as you go. It’s ok if it doesn’t look perfect. Just make sure the apples are not piled too high on top of each other- they will get mushy. Depending on size, you may not need to use all of the apples. Less is more (eat the rest as snacks).
- Sprinkle the apples with the cinnamon and sugar mixture.
- Add the butter over the apples.
- Bake for about 25-30 minutes, or until golden and crisp.
- Cool for at least 10 minutes before slicing, and for the apples to set.
- Brush the apples with the remaining apricot glaze for extra shine.
Keywords: easy, apple tart, recipe, rustic, French, puff pastry, fall recipes, fall desserts, dessert
Comments
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
★★★★★
Emilie Raffa says
It’s one of our favorites, too! So easy! Thank you :)
Pamela Green says
This is beautiful! A great alternative to Apple Pie if you ask me!
Laura (Tutti Dolci) says
I’ve never met an apple tart I didn’t like, this is a beauty!
Loran | Old World Living says
Oh my word, this looks wayyy too yummy! And SO easy, for days when people like me can’t bear the thought of making a pastry. Love the addition of the apricot jam.
Emilie says
Hi Loran! Thank you so much! And you can switch up the fruit too, to make it seasonal. Plums in the summer are incredible… xo
Christine // my natural kitchen says
This looks so lovely. Apple tarts are one of our favourite desserts. I wonder if there’s a gluten free puff pastry out there? I’m not quite ready to tackle making puff pastry at home either. That is a beautiful photo of you, by the way! xo
Emilie says
You know, that’s a great question- I’ve yet to stumble upon it. I bet it’s only a matter of time until someone brings GF puff to market. Maybe it will be you… ;)
Allyson says
This looks just like the type of dessert I like to eat- lightly sweetened but fruit based, elegant enough to feel like a treat but free-form enough not to feel fussy. Lovely.
Jayme | holly & flora says
Puff pastry is so challenging to me, too. I love the results, but sometimes, the effort isn’t quite worth it. Thanks for the recommendation of Dufour; I’ll have to look out for it. Your tart is absolutely gorgeous, too! XO
Emilie says
Hi Jayme! Dufour is great, but if you have TJ’s near you, get the pre-rolled sheets! They’re fantastic to work with. xoxo
Rakhee@boxofspice says
Never made my own puff pastry can you believe it? I mean if you know you know that if a recipe doesn’t require some heavy work in the kitchen I will reject it! But I’ve always been daunted by puff pastry. And feel like a cheat if I use it! These are like the Dutch “appelflaps” or apple hand pies with lots of butter, cinnamon and flaky crust. Love the apricot jam glaze and just again how simple it all is.
The tart is a beauty Emilie. Pinned my friend… :)
(on another note, not to sound too creepy or anything, your hair looks gorgeous!)
Emilie says
Totally not creepy, by the way ;) You’re too funny. It’s the one time I actually have my hair down, and not tied up into some ratty mop bun on top of my head. And mmm… appelflaps sound really yummy. For some reason, I picture it being sold by street vendors like crepes… is it a bakery thing? xo
Nancy | Plus Ate Six says
I love the way you walk me through the recipe so nicely. You’re right, puff pastry is just a little bit much…. :)
Emilie says
Sometimes a good explanation is necessary :) Glad you enjoy! xo
Kathryn @ The Scratch Artist says
I love making pie dough too!! It was the first thing I ever made from scratch. I find the process therapeutic as well. But there is also something to be said for this creation with minimal steps and delicious results. Puff pastry is much more demanding than most home cooks want to deal with understandably!
Emilie says
Yes! It’s really no hard at all. It’s the same thought process as pureeing a soup (in the food processor). but I do understand that rolling it out can be a pain. But the flavor can’t be beat, that’s for sure! I might have a go at ‘quick puff’ sometime soon. xo
danielle is rooting the sun says
so incredibly delighted (and volumes of giddy) to have this in my email today — apples are my favorite fruit, period. no contest. they are just the perfect amount of sugar to crisp to tart to beautiful foliage to incredible diversity for me. & coincidentally granny smiths are my favorite. this is an absolutely perfect tart for the holidays, excellent emilie. ♥
Emilie says
That makes me so happy, Danielle! Thank you! So glad you like the posts :)
We had the privilege of going apple picking earlier in the season, and what a delight it was to eat apples straight from the tree. The crunchy sound of biting into the apples was mind blowing- so fresh (and delicious)!!! Have you tried Macoun apples? Those are some of my favorites. They’re tart, sort of sweet, and perfect for baking. But sadly, the season is short… xx
Sarah | Well and Full says
I’m right there with you on the puff pastry, Emilie… as much as I love making things from scratch, puff pastry is one of those things that is worth to buy at the store ;) This tart is just lovely and I love that you used apricot jam too :)
Emilie says
Hi Sarah! You know, if traditional puff pastry didn’t require all that repetitive rolling, chilling, turning and folding- it wouldn’t be so bad. Perhaps, one day they’ll be an easier way to achieve similar results, faster. Traci (comment towards the top) mentioned trying a ‘quick’ puff pastry. I’ve seen a few recipes in this style and it’s certainly worth investigating! xx
Sherrie says
This is just beautiful, that is all. xx!!
Emilie says
Thank you my sweet, sweet friend! xoxo
asha Shiv says
You look like a princess baking there. I absolutely love love this. Hey, when there’s puff pastry, why worry right?! This looks amazing. Need to make it. Haven’t made a puff pastry treat in a while.
Pinning.
Have a great day girlfriend.
Emilie says
That’s the best thing I heard all day :) And yes! You can totally put your own spin on this recipe, experimenting with different fruit and warming spices. Enjoy and thanks for pinning my friend! xx
Alice @ Hip Foodie Mom says
I love this apple tart! yes, rustic and beautiful!! and I agree, when you can, make your own pastry dough! but yes, I don’t mind spending the $10 or whatever it is for the good stuff, Dufour, when I’m in a rush!
Emilie says
Me too! It’s money well spent. Dufour is great and I love TJ’s for the pre-rolled sheets! xx
Katrina @ Warm Vanilla Sugar says
Easy indeed – and so beautiful! I love the apricot glaze you added too :)
Emilie says
Hi Katrina! I first learned about apricot glaze for tarts in culinary school; it makes the top all shiny and helps the fruit set in place. I love that it’s not too sweet and does not have an overly pronounced flavor, like strawberry jam or something similar. I always have a jar in my fridge! Great on grilled cheese too ;)
Eileen says
Enjoy receiving you recipes thank you
Emilie says
Wonderful! Thank you for your feedback, Eileen :)
traci | vanilla and bean says
Yes, yes, yeeeessss!!! (cheering with excitement this early morning!!) I just made something similar.. but I love the slather of apricot jam!! Easy, quick and ready when you are. Can you see this with a dollop of vanilla bean ice cream or bourbon whip? Now… I’ve never tried store bought puff (I know, can you believe?)… because, I’m with you, the ingredients were always off putting (I’ve not seen other brands besides PF – but I’ve not been looking). So I make my own – but quick puff, mostly. I love how rustic and easy this is, Emilie and it’s perfect for Thanksgiving! Delicious! xx
Emilie says
Yay! Thank you! How many hours are you behind EST? T’is the season for apple tarts and pies! I realized I used apricot jam in the recipe prior to this one- it has so many good uses ;) And I can totally see this with a dollop of ice cream or whip. Mmm…
Now, I’ve heard of quick puff but have yet to try it. Going on the list. Sounds very interesting! xx
Liz says
Yum – thank you for the lovely recipe.
Emilie says
You are quite welcome, Liz! Enjoy! xx