I baked a Puff Pastry Apple Tart that doubles as a striking Pastry With Apples, built from store-bought puff pastry and fresh apples into a dessert that looks far more impressive than you’d expect.
I never thought something this fancy looking could be so lazy, but this Easy Puff Pastry Apple Tart proves me wrong. Using frozen puff pastry and thinly sliced apples, it comes together fast and tastes way better than it looks.
I love how it slides from oven to table, the edges puff up and the apples get just the right bend, makes you want to take a bite before anyone sees. If you like Sweet Puff Pastries or are hunting quick Apple Recipes Using Puff Pastry, this one will make you proud, and maybe a little smug about how easy it was.
Ingredients
- Apples: crisp, full of fiber and natural sugars, add tart sweet contrast.
- Puff pastry: flaky buttery layers give carbs and texture, not the healthiest snack.
- Butter: adds richness, saturated fats, so use sparingly, brings golden browning.
- Sugar: sweetens, simple carbs spike energy quick, balances apple tartness.
- Apricot jam: glossy finish and extra fruit sweetness, adds sticky shine.
- Egg wash: gives color and sheen, it’s a small protein boost.
- Cinnamon: warm spice, low calorie, enhances sweetness without extra sugar.
- Lemon juice: bright acid, prevents browning, cuts richness and adds freshness.
Ingredient Quantities
- 1 sheet (about 9×12 inches) frozen puff pastry, thawed
- 2 to 3 medium apples (about 1 lb), such as Granny Smith or Honeycrisp, peeled and thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons unsalted butter
- 3 tablespoons apricot jam or apple jelly
- 1 large egg
- 1 tablespoon water
- Pinch of salt
How to Make this
1. Preheat oven to 400°F (200°C) and let the puff pastry sheet thaw on the counter while you work.
2. Peel, core and thinly slice 2 to 3 apples, put them in a bowl and toss with 2 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract if using, and a pinch of salt. Mix until slices are coated.
3. Line a baking sheet with parchment. Unfold the puff pastry on the paper, gently roll it a bit to smooth and make it about the original size, then score a 1 inch border around the edge with a sharp knife, don’t cut all the way through. Dock the inner area with a fork a few times so it doesnt puff up too much.
4. Arrange the apple slices over the center, overlapping them in rows or a fan pattern and leave the scored border bare.
5. Cut 2 tablespoons unsalted butter into small pieces and dot them evenly over the apples so they melt into the fruit while baking.
6. Whisk the large egg with 1 tablespoon water and brush the pastry border with the egg wash, this makes a nice golden crust.
7. Bake on the middle rack for about 25 to 30 minutes, until the pastry is puffed and deep golden and the apples are tender, watch it the last 5 minutes so it doesn’t burn.
8. While tart bakes, warm 3 tablespoons apricot jam or apple jelly in a small saucepan or microwave for a few seconds until runny, stir smooth.
9. As soon as the tart comes out, brush the warm jam all over the apples to glaze them, let the tart cool 10 minutes on the sheet then transfer to a rack or platter and slice to serve.
Equipment Needed
1. Oven set to 400 F, you’ll need it preheated
2. Baking sheet lined with parchment paper
3. Sharp knife and cutting board for peeling and slicing apples
4. Large mixing bowl to toss the apples, dont crowd it
5. Measuring spoons for sugar cinnamon cornstarch etc
6. Fork to dock the pastry and a whisk to beat the egg wash
7. Pastry brush to glaze the apples with warmed jam
8. Small saucepan or microwave safe bowl to melt the jam
9. Wire rack and a spatula to transfer and cool the tart
FAQ
Easy Puff Pastry Apple Tart Recipe Substitutions and Variations
- Puff pastry: Use store bought pie dough or phyllo sheets. Pie dough: roll to same size and prick the base, it wont puff but makes a tasty tart. Phyllo: layer 4 to 6 sheets, brushing butter or oil between them so you still get flakiness.
- Apples: Swap with firm pears like Bosc or Anjou. Theyre sweeter and can soften faster, so slice a bit thicker and keep an eye on baking time.
- Granulated sugar + brown sugar: Replace with about 3 tablespoons maple syrup or honey. Liquid sweeteners caramelize differently so use slightly less oven time or sprinkle a little extra cinnamon for depth.
- Apricot jam: Use apple jelly, peach preserves, or even warmed honey. Heat it briefly and strain if chunky, then brush on for that glossy finish.
Pro Tips
– Keep the puff pastry cold and work fast. If it gets soft or sticky, fold it back up and chill for 10 to 20 minutes, then continue. Warm pastry loses its layers and you’ll end up with a dense crust instead of flaky, so don’t overhandle it.
– Slice the apples all about the same thinness and let them sit 10 to 15 minutes after tossing with the sugar and lemon so they start to macerate. Then pat or drain off any excess liquid and save that juice — you can stir a little of it into the warmed jam for extra apple flavor in the glaze.
– To avoid a soggy bottom, sprinkle a thin layer of ground almonds, fine breadcrumbs, or even crushed graham crackers over the docked pastry before piling on the apples. They soak up extra moisture and won’t affect flavor, just texture.
– Warm the jam with a splash of water or lemon juice, strain if it has lumps, and brush while both jam and tart are still hot for the shiniest finish. For a richer crust color, use a brushed egg yolk or egg plus a splash of cream instead of plain water in the wash.
Easy Puff Pastry Apple Tart Recipe
I baked a Puff Pastry Apple Tart that doubles as a striking Pastry With Apples, built from store-bought puff pastry and fresh apples into a dessert that looks far more impressive than you'd expect.
6
servings
593
kcal
Equipment: 1. Oven set to 400 F, you’ll need it preheated
2. Baking sheet lined with parchment paper
3. Sharp knife and cutting board for peeling and slicing apples
4. Large mixing bowl to toss the apples, dont crowd it
5. Measuring spoons for sugar cinnamon cornstarch etc
6. Fork to dock the pastry and a whisk to beat the egg wash
7. Pastry brush to glaze the apples with warmed jam
8. Small saucepan or microwave safe bowl to melt the jam
9. Wire rack and a spatula to transfer and cool the tart
Ingredients
1 sheet (about 9×12 inches) frozen puff pastry, thawed
2 to 3 medium apples (about 1 lb), such as Granny Smith or Honeycrisp, peeled and thinly sliced
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract (optional)
2 tablespoons unsalted butter
3 tablespoons apricot jam or apple jelly
1 large egg
1 tablespoon water
Pinch of salt
Directions
- Preheat oven to 400°F (200°C) and let the puff pastry sheet thaw on the counter while you work.
- Peel, core and thinly slice 2 to 3 apples, put them in a bowl and toss with 2 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract if using, and a pinch of salt. Mix until slices are coated.
- Line a baking sheet with parchment. Unfold the puff pastry on the paper, gently roll it a bit to smooth and make it about the original size, then score a 1 inch border around the edge with a sharp knife, don’t cut all the way through. Dock the inner area with a fork a few times so it doesnt puff up too much.
- Arrange the apple slices over the center, overlapping them in rows or a fan pattern and leave the scored border bare.
- Cut 2 tablespoons unsalted butter into small pieces and dot them evenly over the apples so they melt into the fruit while baking.
- Whisk the large egg with 1 tablespoon water and brush the pastry border with the egg wash, this makes a nice golden crust.
- Bake on the middle rack for about 25 to 30 minutes, until the pastry is puffed and deep golden and the apples are tender, watch it the last 5 minutes so it doesn't burn.
- While tart bakes, warm 3 tablespoons apricot jam or apple jelly in a small saucepan or microwave for a few seconds until runny, stir smooth.
- As soon as the tart comes out, brush the warm jam all over the apples to glaze them, let the tart cool 10 minutes on the sheet then transfer to a rack or platter and slice to serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 6
- Calories: 593kcal
- Fat: 34.8g
- Saturated Fat: 16.5g
- Trans Fat: 0.42g
- Polyunsaturated: 5g
- Monounsaturated: 12.9g
- Cholesterol: 41mg
- Sodium: 355mg
- Potassium: 199mg
- Carbohydrates: 64.8g
- Fiber: 4g
- Sugar: 21.8g
- Protein: 6.2g
- Vitamin A: 183IU
- Vitamin C: 4.3mg
- Calcium: 23.5mg
- Iron: 1.73mg
