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.
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.
Nutrition
Serving: 8gCalories: 147kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 55mgPotassium: 35mgFiber: 0.2gSugar: 19gVitamin A: 251IUVitamin C: 2mgCalcium: 16mgIron: 0.3mg
Tried this recipe?Please consider Leaving a Review!
