Incredibly easy to make, this Puff Pastry Apple Tart uses store bought frozen puff pastry and fresh, tart apples.
This Puff pastry Apple Tart recipe is a great choice for those times when you want a easy dessert that looks impressive!!
Why you’ll love this recipe
I love the convenience of puff pastry and use it for both sweet and savory recipes. But I have to admit, these Apple Turnovers with Puff Pastry and my Australian Sausage Rolls are always the most popular.
If you don’t have time to fiddle around making pastry, then this puff pastry apple tart is for you!! It’s a tart that tastes amazing and looks impressive!!
But this dessert is super easy. Unlike most tart recipes, there is no rolling and lining tart plates required. All you have to do is to douse the slices apples in a fragrant sugar and cinnamon mixture and arrange over the buttered pastry. Bake until golden brown then brush with a glossy glaze of melted apricot preserves. So simple!!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
Here’s what you’ll need for this recipe.
- store-bought puff pastry
- granny smith apples
- sugar
- cinnamon
- butter
- ground almonds
- apricot conserve or jam
Instructions
Preheat oven to 375ºF/200ºC and line a pan with non stick baking paper. Remove puff pastry from the freezer.
- Peel, core and slice apples
- Combine apple slices with sugar, cinnamon and half the melted butter.
- Cut through the puff pastry sheet, ½ inch (1.5cm) in from the edge all around but leaving two opposite corners uncut. See the photo above. Bring one edge over to the other side and repeat on the opposite side.
- Brush with remaining butter then sprinkle ground almonds evenly over the pastry avoiding the doubled edge.
- Arrange apple slices neatly over the ground almonds.
- Bake 30-35 minutes until golden brown. Then brush melted apricot preserves over apples.
Tips for success and FAQ’s
This recipe uses pre-rolled frozen puff pastry easily available at the supermarket. The one I buy here in Australia comes in square 10in x 10in (25cm x 25cm). If you have larger sheet of puff pastry, just use a little more apple slices.
I find puff pastry defrosts quickly. In hot weather, you may need to pop the it back into the refrigerator. Cool pastry is easier to work with.
Actually, the key to this recipe is to use a hot oven and keep the pastry cold for maximum puff.
Absolutely not. That is entirely optional. I like the edge to be thicker which is why I do that. If you prefer, simply fold the edge over to create a thicker edge.
I really like using granny smiths but that’s my personal preference. You could use pink lady, gala, golden delicious or fuji. Don’t limit yourself. This is such a simple recipe, try with your fav apple.
Truthfully, this tart is best eaten soon after it cools (or warm). But if you do happen to have leftovers, store on a plate covered with plastic wrap in the fridge.
More recipes like this one
Poached Pears in Red Wine
Fig Tartlets
Old Fashioned Apple Cake
Apple Crostata
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
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Puff Pastry Apple Tart Recipe
Ingredients
- 1 sheet puff pastry
- 2 granny smith apples
- ¼ cup granulated sugar
- 2 tablespoons (1 oz/30 grams) unsalted butter melted
- ½ teaspoon cinnamon
- 1 tablespoon ground almonds
- 1 tablespoons apricot preserves (jam)
Instructions
- Preheat oven to 375ºF/200ºC
- Remove puff pastry from the freezer and thaw according to package instructions.
- In a medium bowl, combine sugar, cinnamon and half the butter.
- Peel apples, cut in half and core. Slice apples and combine with the sugar mixture. Set aside while you prepare the pastry.
- Cut through the puff pastry sheet, ½ inch (1.5cm) in from the edge all around but leaving two opposite corners uncut. See the photo above. Bring one edge over to the other side and repeat on the opposite side. Using a sharp knife, cut an “V” into 2 opposite corners ½ inch )1.5cm) from the edge. Don’t cut all the way around but leave a ½ inch uncut in two corners. Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides). Check the instruction photos above. This is optional but I like to make the edge thicker.
- Brush all over with the remaining melted butter.
- Sprinkle ground almonds evenly over the pastry avoiding the doubled edge.
- Arrange apple slices neatly over the ground almonds.
- Bake 30-35 minutes until golden brown and the pastry is puffed and crisp. Check underneath to see that the pastry has browned, if not bake for another 5-10 minutes but lower the oven temp to 350ºF/180ºC.
- Remove tart from the oven. Heat apricot conserve in the microwave for 15-20 seconds or until melted (or in a small saucepan over gentle heat). Brush apples with melted conserve.
- Transfer puff pastry apple tart to a wire rack to cool.
- Divide into four portions and serve with ice cream or cream.
Notes
- This recipe uses pre-rolled frozen puff pastry easily available at the supermarket.
- Keep the pastry cool.
- The key to this recipe is to use a hot oven and keep the pastry cold for maximum puff.
I really like using granny smiths but that’s my personal preference. You could use pink lady, gala, golden delicious or fuji. Don’t limit yourself. This is such a simple recipe, try with your fav apple. Cutting and twisting the puff pastry looks complicated – do I have to do it? Absolutely not. That is entirely optional. I like the edge to be thicker which is why I do that. If you prefer, simply fold the edge over to create a thicker edge. How do I store this puff pastry apple tart? Truthfully, this tart is best eaten soon after it cools (or warm). But if you do happen to have leftovers, store on a plate covered with plastic wrap in the fridge.
Carolyn Schiavello
Hi Marcellina thank you for sharing your family story I can relate to it very well as my Nonno and Nonna came to Australia just before the 2nd WW with 4 very young boys. God bless you stay safe
2pots2cook
Every puff pastry dessert works great for my son ! Will do ! Grazie milla !
Marcellina
Hi Russell, my apologies for the omission. The 1 tablespoon of butter is dotted over the apples before sealing the pie with the top layer of pastry. I will amend the recipe. Thank you and happy baking!
Marcellina
A good pie is exactly that – comforting. That’s a good way to describe it, Alexandra xx
Marcellina
Food does that to us, I think – it reminds us of special times. That’s what I love so much about food, recipes and cooking. Thank you for sharing that story with me xx
Marcellina
Thanks so much, Sylvie! I think apple is a favourite of both of us! xx