Make a puff pastry apple tart when you need a quick, four ingredient dessert that's sure to impress guests. Sliced apples are tossed in a cinnamon-sugar mixture and layered on top of a buttery puff pastry before baking to perfection in the oven.
Puff pasty makes it easier than ever to assemble a quick and impressive dessert. This puff pastry apple tart can be ready in 30 minutes or less and tastes like a cozy fall apple pie.
Granny smith apple slices are tossed in a cinnamon sugar mixture, then layered on a sheet of puff pastry. After baking in the oven, the apples are tender and the puff pastry is golden brown and flaky. It's a total crowd pleaser!
After cooling, top your apple tart with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Ingredients and substitutions
- Puff pastry - Refrigerated or frozen puff pastry from any brand works well in this recipe. Homemade puff pastry also works well. Puff pastry could be substituted with a traditional pie crust if desired.
- Apples - You'll need two medium granny smith apples for this recipe. I recommend granny smith because they hold up well to baking and their tartness pairs well with the added cinnamon sugar.
- Cinnamon - Adds a warm, cozy flavor to the apple topping.
- Sugar - Adds sweetness that pairs well with the tart flavor of granny smith apples. I used brown sugar for the added caramelized flavor, but granulated sugar can work as a substitute.
Tips and tricks
Thawing puff pastry - To thaw your puff pastry, you can do one of two things. Transfer your box of puff pastry to the refrigerator the night beforehand to allow it to thaw. If you didn't thaw your puff pastry the night before, let the box sit on the counter for about 30 minutes. Luckily, puff pastry doesn't take long to come to a workable temperature.
Slicing apples - Slice your apples into even, thin wedges, about ½" on the widest side. This ensures that your apples all cook at the same rate and you don't end up with any overcooked or undercooked spots.
Serving apple tart - Slice your tart into as many squares as you'd like for serving. Apple tart makes a great bite-size dessert or sweet appetizer when sliced into tiny squares.
Optional additions - Serve with a scoop of vanilla ice cream on top or a dollop of whipped cream.
Storage
Leftover apple tart will keep in a tightly sealed container at room temperature for about 2 days, or in the refrigerator for up to 5 days.
Frequently asked questions
I recommend granny smith, honeycrisp, or golden delicious apples for baking because they're firm and hold their shape well.
I don't recommend softer apples like gala, fuji, or red delicious. While these apples may be great for snacking, they don't hold up well to baking and can get mushy and mealy when cooked.
Puff pastry is best served within a few hours of baking for best taste and texture. When stored, baked puff pastry loses its flaky texture and softens slightly.
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📖 Recipe
Puff Pastry Apple Tart
Ingredients
- 1 puff pastry sheet, thawed
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 granny smith apples
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a bowl, combine brown sugar and cinnamon. Peel and core apples, then cut into thin slices. Toss apples in sugar mixture until evenly coated. Set aside.
- Unfold thawed puff pastry onto your prepared baking sheet. Using a rolling pin, roll a few times in each direction to remove creases.
- Layer apple slices onto puff pastry while leaving a 1" border around the edges.
- Bake for about 18-20 minutes, or until puff pastry is lightly browned around edges and apples pierce through easily with a toothpick.
- Cool on a cooling rack until ready to serve. Tart can be served warm or at room temperature. Optionally, top with a scoop of vanilla ice cream or whipped cream.
Equipment Recommendations
Notes
- Leftovers will keep for about 2 days at room temperature or up to 5 days in the refrigerator in a tightly sealed container.
- Brown sugar can be substituted with granulated sugar if desired.
- I recommend using a firm apple like granny smith, honeycrisp, or golden delicious for baking. Softer apples tend to get mushy and mealy when baked.
Nutrition Estimate
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