No-fail apple tarts are as simple as can be with puff pastry and cinnamon. The ultimate quick dessert if you have the puff pastry in the freezer.
When you have friends popping over or you need a super easy treat this puff pastry apple tart is just the dessert for you! I love how easy and simple this dessert recipe is.
Let's get to the recipe
About the Ingredients
For this simple dessert you will need:
- Store-Bought Puff Pastry. You'll need one sheet of puff pastry, in America they are pretty standard sizing. My favorite is Trader Joe's Puff Pastry or Pepperidge Farms.
- Granny Smith Apples. You will need either two larger apples or 3 smaller size apples. This will be sliced very thin. I like to use Granny Smith Apples as I find the brown sugar and tart apples pair beautifully together. You could use Honeycrisp Apples, just keep in mind they are naturally sweeter than GS apples.
- Light Brown Sugar. I only use ⅓ of a cup of brown sugar you could add a little more if you wanted it really sweet.
- All-Purpose Flour. The flour just helps bind everything together.
- Ground Cinnamon. Apple and cinnamon are a classic delicious combination.
- Half a Lemon. The lemon just brightens up the flavors of the apple tart.
- Salt.
- Apricot Jam. This step is optional but after the tart is done baking I like to brush the apples with a little melted jam to seal it all in and give it a beautiful shine.
You could also add some flake almonds on top before baking for a great little crunch. Or try sprinkling some coarse sugar on top of the apples before baking.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How to Make a Puff Pastry Apple Tart
Preheat the oven to 425F/218C. Lay the puff pastry on a Silpat Liner or Parchment Paper on a half sheet pan and use a knife to score (do not cut all the way through) ⅓ inch border around the pastry. Place the tray in the freezer to chill while you prepare the filling
Slice apples into paper thin slices, I don't bother peeling them. In a large bowl add the apple slices, brown sugar, flour, cinnamon salt, and lemon juice toss to combine so all of the slices are coated evenly.
Take the pastry out of the freezer and carefully line all of the apples into three rows , if the oven is at 425F place the tart inside the oven if it is not place the tart in the freezer to keep chilled before baking.
Bake for 20 to 25 minutes, if the middle is not done, you can check this by using a spatula to gently life up the tart to check for a golden brown bottom, you do not want a soggy puff pastry bottom. If the bottom is not fully cooked reduce the oven to 350F/180C and bake for an additional 5 to 10 minutes.
Melt the apricot jam and use a pastry brush to spread it on top of the apples, this gives it a beautiful glisten. Let cool for 10 to 15 minutes before slicing into it. We like to serve it with vanilla ice cream. Store leftovers in an airtight container for up to three days, but the tart is best eaten the day it is made.
Tips for success
How do you thaw puff pastry?
Place the puff pastry sheet on a plate and thaw in the refrigerator for 3 hours or so OR place the puff pastry sheet on the counter and the for 30-45 minutes depending on how warm your kitchen is.
How long does the tart last?
The tart is best served fresh from the oven, but leftovers can be stored in an airtight container for up to three days. I live in a warm environment so I store things in the refrigerator but if you are in a cool environment you could store at room temperature. I would not freeze this.
- We like to serve it with ice cream but a dusting of confectioners sugar is beautiful or a drizzle of honey! And don't forget about drizzling caramel sauce on top too!
- Make sure your puff pastry is chilled when it goes into the oven, the colder it is the flakier your pastry will be.
Don't miss my puff pastry cinnamon rolls.
More apple recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Puff Pastry Apple Tart
No-fail apple tarts are as simple as can be with puff pastry and cinnamon. The ultimate quick dessert if you have the puff pastry in the freezer.
- Total Time: 35 minutes
- Yield: 9-12 Slices 1x
Ingredients
- 1 Sheet Thawed Puff Pastry
- 2 Large or 3 Small Granny Smith Apples
- 66 grams (⅓ Cup) Light Brown Sugar
- 1 Tablespoon All-Purpose Flour
- ½ Teaspoon Ground Cinnamon
- Juice of Half a Lemon
- Pinch of Salt
- 1 Tablespoons Apricot Jam
Instructions
- Preheat the oven to 425F/218C. Lay the puff pastry on a Silpat Liner or Parchment Paper on a half sheet pan and use a knife to score (do not cut all the way through) ⅓ inch border around the pastry. Place the tray in the freezer to chill while you prepare the filling
- Slice apples into paper thin slices. In a large bowl add the apple slices, brown sugar, flour, cinnamon salt, and lemon juice toss to combine so all of the slices are coated evenly.
- Take the pastry out of the freezer and carefully line all of the apples into three rows , if the oven is at 425F place the tart inside the oven if it is not place the tart in the freezer to keep chilled before baking.
- Bake for 20 to 25 minutes, if the middle is not done, you can check this by using a spatula to gently life up the tart to check for a golden brown bottom, you do not want a soggy puff pastry bottom. If the bottom is not fully cooked reduce the oven to 350F/180C and bake for an additional 5 to 10 minutes.
- Melt the apricot jam and use a pastry brush to spread it on top of the apples, this gives it a beautiful glisten. Let cool for 10 to 15 minutes before slicing into it. We like to serve it with vanilla ice cream. Store leftovers in an airtight container for up to three days, but the tart is best eaten the day it is made.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
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