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Puff Pastry Apple Tart

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 an easy dessert that looks impressive!!

Slices of puff pastry apple tart on wooden board, green apple in the background.

Why you will 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 Puff Pastry Apple Turnovers and my Australian Sausage Rolls are always the most popular.

If you don’t have time to fiddle around making pastry, then this easy 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 at the bottom of the page.

Ingredient notes

Ingredients for this recipe as in the recipe card.

Here’s what you’ll need for this recipe.

  • Store-bought puff pastry sheets – buy the best quality you can afford because it makes all the difference.
  • Granny smith apples – I like the taste of these apples but use your favorite variety.
  • Sugar – regular granulated white sugar is my preference though you could use 1/4 cup brown sugar instead.
  • Cinnamon – naturally cinnamon is a perfect match with apples. Be sure that your ground cinnamon is fresh.
  • Butter – unsalted butter is best but if you’ve only got salted it’ll be fine.
  • Ground almonds – add extra flavor and absorbs any juices from the apples so that the pastry is crisp!
  • Apricot jam or conserve – for flavor and shine after the tart is baked.

Instructions

Preheat oven to 400ºF/200ºC and line a baking sheet with non stick parchment paper. Remove puff pastry from the freezer.

Six step process of how to make this recipe.
  1. Peel, core and slice apples
  2. Combine apple slices with sugar, cinnamon and half the melted butter.
  3. Cut through the puff pastry sheet, 1/2 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.
  4. Brush with remaining butter then sprinkle ground almonds evenly over the pastry avoiding the doubled edge.
  5. Arrange apple slices neatly over the ground almonds.
  6. Bake 30-35 minutes until golden brown. Then brush melted apricot preserves over apples.

Tips for success and FAQs

Baked puff pastry square topped with apple slices viewed from above.

This recipe uses pre-rolled frozen puff pastry easily available at the supermarket. The one I buy 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.

Can puff pastry be used as a tart crust?

Yes, as in this case, puff pastry works perfectly as a tart crust.

What apples are best for tarts?

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.

Storage

Close up slices of apple tart on wooden board.

Truthfully, this tart is best eaten soon after it cools or even warm. But if you do happen to have leftovers, store on a plate covered with plastic wrap in the fridge. It isn’t suitable to freeze so enjoy it all!

More recipes like this one

Poached Pears in Red Wine
Fig Tartlets
Old Fashioned Apple Cake
Apple Crostata

Made this recipe?
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close up slices of puff pastry apple tart on wooden board.

Puff Pastry Apple Tart Recipe

Incredibly easy to make, this tart uses store bought frozen puff pastry and fresh apples slices.
5 from 132 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings:4 people
Author: Marcellina

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 jam (preserves)

Instructions

  • Preheat oven to 400ºF/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, 1/2 inch (1.5cm) in from the edge all around but leaving two opposite corners uncut. Bring one edge over to the other side and repeat on the opposite side. 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 the tart to a wire rack to cool.
  • Divide into four portions and serve with ice cream or cream.

Notes

Tips for success
  • 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.
  • Ovens can vary quite a bit so keep an eye on the tart and use your senses to judge if it needs more or less time in the oven.
Can I use other types of apples?
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 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.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 506kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 156mg | Potassium: 142mg | Fiber: 3g | Sugar: 25g | Vitamin A: 236IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 2mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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Recipe Rating




21 Comments

    1. The ground almonds absorb excess juice from the apples to ensure a crispy base. You could substitute any other ground nuts. If you’d rather not use nuts, semolina is a good substitute. Alternatively, omit the almonds altogether. The puff pastry base may be a little more damp but it will still be delicious.

  1. We have a tree nut allergy in the family. May I omit the almonds? Do you recommend a substitution?

    Thank you! We enjoy so many of your recipes.

    1. Jan, you can simply omit the almonds. I like to use the almonds to absorb the apple juices so that the pastry remains crisp. Alternatively try the same amount of semolina if you have some. Thank you for your feedback. I’m so glad you’re enjoying my recipes!

  2. I am very disappointed in this recipe because at the start of the recipe you suggest turning the oven on to 400° and later on in the recipe, you say 375° mine burned!

    1. Thanks for picking up that typo – the baking temperature should be 400ºF. I have fixed that. However every oven is different and you should watch carefully when baking so that the tart doesn’t burn. This tart would be fine at either temperature however puff pastry requires a hot oven to create steam within the layers thereby causing the puff. At lower temperatures the puff may not be as pronounced. With regards to the burning, you just need to pay attention and use your senses as a guide. Try it again, I’m sure you’ll love it!

    1. Yes, you could do that. Heat it long enough so that the pastry becomes crisp again if it has lost any crispiness. Butter puff pastry seems to hold up better that non-butter puff pastry so use that if you can.

  3. Everything looks so delicious Marcellina, your puff pastries all look amazing. Merry Christmas to you and your family and a very happy tropical New Year.Pauline xx

  4. Great recipe for this fake baker! I added a base layer of ricotta cheese & sugar. Glad I made two, one for home and one for the potluck!

    1. Haha, never a fake baker! But it is an easy recipe that everyone adores. Oh my goodness, that layer of ricotta and sugar sounds wonderful!

  5. 5 stars
    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

  6. 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!

  7. 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