Puff Pastry Apple Tart
This Easy Puff Pastry Apple Tart is made with flaky puff pastry, tender cinnamon apples, apricot jam and a simple cinnamon sugar mixture, making it a delicious dessert for any occasion.
If you love simple apple desserts, you might also like my Puff Pastry Apple Cinnamon Rings and Apple Pie Cinnamon Roll Cups. Both are easy to make and filled with the warm apple and cinnamon flavors we all love.
Quick Look: Puff Pastry Apple Tart
- Prep Time: 15 minutes
- Baking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Calories 147 per serving
- Flavor Profile: Sweet, buttery, fruity, lightly spiced, with a hint of tanginess.
- Difficulty: Easy
- Why this Works: Crisp, flaky, tender apples with a warm cinnamon finish.
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Why You'll Love This Recipe
This Puff Pastry Apple Tart is one of those desserts that comes together with just a few simple ingredients. There is no homemade pie crust to prepare, so you can have a beautiful apple dessert ready with very little effort.
Flaky puff pastry is topped with sweet apricot jam, sliced apples tossed with lemon juice and vanilla, cinnamon sugar, and small pieces of cold butter. As the tart bakes, the pastry becomes golden and crisp while the apples soften and become lightly caramelized.
I also love adding a warm apricot glaze at the end. It gives the apples a beautiful glossy finish and adds just a little extra fruity sweetness.
This tart is perfect for a weekend dessert, an afternoon coffee, brunch, or any time you want something homemade without spending hours in the kitchen. If you love apple desserts, you might also enjoy my Caramel Apple Pie Taquitos. Serve this tart warm or at room temperature, and add a scoop of vanilla ice cream if you like.
Key Ingredients
Puff pastry - Thawed puff pastry makes this tart quick and easy to prepare while giving you beautiful, flaky layers. If you enjoy easy puff pastry recipes, try my Prosciutto Asparagus Puff Pastry Bundles.
Apples - Choose firm apples that hold their shape well during baking. Peel, core, and thinly slice them before tossing with lemon juice and vanilla. For another easy apple dessert, try my Apple Pie Quesadillas.
Apricot jam - Apricot jam adds a sweet fruity layer underneath the apples and is also warmed and brushed over the tart after baking.
Cinnamon sugar - A simple mixture of cinnamon and sugar adds warm, classic apple-pie flavor to the tart.
Lemon juice - Lemon juice adds a little freshness and balances the sweetness of the apples and apricot jam.
Vanilla extract - Vanilla adds a subtle sweetness and works beautifully with the apples and cinnamon.
Butter - Small pieces of cold butter are placed over the apples before baking, adding richness and helping the apples become golden as they bake.
Egg - A beaten egg is brushed over the puff pastry edges to help them turn golden brown in the oven.
How to Make Puff Pastry Apple Tart
1. Prepare the Puff Pastry
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the thawed puff pastry on the prepared baking sheet and gently roll it out with a rolling pin if needed. Lightly score a border around the edges, being careful not to cut all the way through the pastry.
2. Spread the Apricot Jam
Spread a thin, even layer of apricot jam over the center of the puff pastry, leaving the scored border uncovered. The jam creates a sweet, fruity base for the apples.
3. Prepare the Cinnamon Sugar Mixture
In a small bowl, combine the sugar and cinnamon. Mix well and set aside to sprinkle over the apples later.
4. Prepare the Apples
Peel and core the apples, then cut them into thin slices. Place the apple slices in a bowl and gently toss them with lemon juice and vanilla extract until evenly coated. Arrange the apple slices over the apricot jam, slightly overlapping them.
5. Add the Cinnamon Sugar
Arrange the apple slices over the apricot jam, slightly overlapping them. Sprinkle the cinnamon sugar mixture evenly over the apples.
6. Add the Egg Wash and Butter
Brush the exposed puff pastry border with beaten egg. You can also fold the edges slightly over the apples for a more rustic look. Cut the cold butter into small pieces and scatter them evenly over the apples.
7. Bake and glaze:
Bake the apple tart in a preheated oven at 400°F 30 minutes, or until the puff pastry is golden brown and the apples are tender. While the tart is still warm, gently brush the apples with warmed apricot jam to give them a beautiful glossy finish and extra flavor. Let the tart cool slightly before slicing and serving.
Expert Tips
- Thaw the puff pastry properly. Let it thaw in the refrigerator according to the package directions, but keep it cold until you are ready to use it. Cold puff pastry gives you better layers and helps the tart puff nicely in the oven.
- Choose apples that hold their shape. Firm apples work best because they soften in the oven without turning mushy. Granny Smith, Honeycrisp, or Pink Lady are good choices. You can also use your favorite baking apples, like the ones I use in my Apple Cinnamon Bread.
- Don't skip the lemon juice and vanilla. Tossing the apple slices with lemon juice and vanilla before arranging them on the pastry adds freshness and flavor and keeps the apples from tasting overly sweet. This simple combination also works beautifully in my Caramel Apple Crisp.
- Don't slice the apples too thinly. Aim for about ¼-inch slices-they'll become tender while still holding their shape.
- Leave the pastry border uncovered. The border is what creates those beautiful puffed, golden edges around the tart. Keep the jam and apples inside the scored border so the edges have room to rise.
- Don't use too much apricot jam. A thin layer is enough to add fruity flavor without making the center of the pastry soggy.
- Watch the tart near the end of baking. The pastry should be puffed and golden brown, while the apples should be tender and lightly caramelized around the edges.
- Warm the apricot jam before glazing. Slightly warm jam is much easier to brush over the apples. If it is too thick, add a tiny amount of water and stir until smooth.
- Let the tart rest for a few minutes. Give it about 5-10 minutes to cool slightly before slicing. This makes it easier to serve while keeping the pastry crisp.
Puff Pastry Apple Tart FAQs
No, there is no need to cook the apples first. For this apple puff pastry tart, the apples are peeled, thinly sliced, and tossed with lemon juice and vanilla before going directly onto the puff pastry. They become tender and lightly caramelized while the tart bakes.
Scoring the pastry creates a border that puffs up around the apples as it bakes. For this Puff Pastry Apple Tart, score the border lightly without cutting completely through the pastry. This gives you a defined edge while keeping the center flat enough for the apples.
Your apple tart is ready when the puff pastry is fully puffed and golden brown and the apple slices are tender with lightly caramelized edges. If the pastry is still pale, give it a few more minutes in the oven rather than removing it too early.
Serving Suggestions
This apple tart is delicious served slightly warm or at room temperature. For an extra special dessert, serve each slice with a scoop of vanilla ice cream. A little whipped cream also works beautifully with the warm cinnamon apples and apricot glaze.
It is also a lovely dessert to serve with coffee or tea, especially during fall and the holiday season. If you love apple desserts, try these Apple Pie Taco Cups for another fun and easy treat.
Storage
Store leftover Puff Pastry Apple Tart covered at room temperature for up to 1 day. For longer storage, refrigerate it in an airtight container for up to 3 days.
Keep in mind that puff pastry is crispiest on the day it is baked. If you have leftovers, reheat them briefly in a 350°F oven or toaster oven to help bring back some of the crisp texture.
More Apple Desserts You'll Love
Love the sweet apple and cinnamon combination? Keep the baking going with more of our favorite apple desserts, from simple cakes to cozy treats the whole family will enjoy.
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Puff Pastry Apple Tart
Ingredients
- 1 frozen puff pastry sheet thawed
- 2 big granny smith apples or 3 medium
- 3 tablespoon granulated sugar
- 3 tablespoon brown sugar
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- ⅛ tsp salt
- ¾ cup apricot jam divided
- 4 tbsp unsalted butter cold and cubed
- 1 egg whisked
- vanilla ice cream for serving
- caramel sauce for serving
Instructions
- Prepare the puff pastryPreheat the oven to 400°F and line a baking sheet with parchment paper. Place the thawed puff pastry on the prepared baking sheet and gently roll it out with a rolling pin if needed. Lightly score a 1-inch border around the edges, being careful not to cut all the way through the pastry.
- Add the apricot jam Spread ½ cup of apricot jam evenly over the center of the puff pastry, leaving the scored border uncovered.
- Make the cinnamon sugarIn a small bowl, combine the sugar and cinnamon. Mix well and set aside.
- Prepare the apples Peel and core the apples, then cut them into even ¼-inch-thick slices. Toss the apple slices with lemon juice and vanilla extract until evenly coated.
- Arrange the apples Arrange the apple slices over the apricot jam, slightly overlapping them. Sprinkle the cinnamon sugar mixture evenly over the apples.
- Add the egg wash and butter Brush the exposed puff pastry border with beaten egg. Cut the cold butter into small pieces and scatter them evenly over the apples.
- Bake Bake for 30 minutes, or until the puff pastry is golden brown and crisp and the apples are tender.
- Glaze with apricot jam While the tart is still warm, gently brush the apples with apricot jam to give them a beautiful shine and an extra touch of sweetness. Let the tart cool slightly before slicing and serving.
Notes
- Use thawed puff pastry that is still cold and easy to handle. If it becomes too soft while preparing the tart, chill it for a few minutes before baking.
- Do not skip scoring the border. It helps create a raised, golden edge while the center stays flat for the apples.
- Let the tart cool slightly before slicing. It can be served warm or at room temperature, and it is especially delicious with a scoop of vanilla ice cream.
- Storage: This tart is best enjoyed the day it is baked, while the puff pastry is fresh and crisp. Leftovers can be covered and stored in the refrigerator for up to 3 days. Let the tart come to room temperature or warm it briefly in the oven before serving.
