Delicious and Easy Apple Tart is so impressive, your family and guests will be impressed. This tasty tart is made with a puff pastry crust and your favorite apple.
Right now everything is apples in my kitchen. I have two huge boxes that my son brought home from grandma's this week. I have two more boxes of apples from our own trees and there's still a few more apples to pick on our tree. I've been busy making apple butter and dried apples.
My son thought it smelled like apple pie in our house so I thought I'd better make something a little sweet with all these apples. I made an apple tart with puff pastry! It was so easy and so delicious!
This apple tart is perfect during apple season, but it can be made anytime of year. An apple tart is one dessert your family will be begging for again and again.
What type of apples do I use?
I used two different types of apples and since these are from old trees we don't know the variety of the apple. You want a crisp flavorful apple. Some varieties that will work include Granny Smith apples, Braeburn, Pink Lady and Honey Crisp. If you're not certain of your variety, just give them a try. The worst that can happen is the apples will turn really soft, but it will still be delicious!
How do I make an apple tart?
Roll out puff pastry
Cut apples in half from the stem to the blossom end and cut core out of each half. Squeeze fresh lemon juice over each apple slice to help prevent browning. 
Place puff pastry on a baking sheet lined with parchment paper
Slice apples into ⅛" slices 
Arrange apple slices on top of puff pastry 
Cover puff pastry leaving a ¼" edge around all sides 
Mix cinnamon and sugar together. Sprinkle over apples. 
Bake in a preheated 400 degree oven for 40 minutes
Mix apricot jam with one teaspoon of water. Heat for 15-20 seconds in a microwave. Stir well. Brush jam mixture across top of cooked apples and crust.
While tart is still warm, slide tart off parchment paper onto a flat surface 
Allow tart to fully cool and slice into pieces with a pizza cutter or a knife 
Why add apricot jam to the baked tart?
The jam adds a touch of sweetness and a beautiful glaze to the tart making it look professionally done. You could leave the jam off is you wanted, but I highly recommend adding it to the baked apple tart. If you don't have apricot jam you could also use an apple jelly.
How long will this tart last?
As long as it takes for your kids to eat it, which is pretty quick in my house! This tart is best eaten the same day it is made. You could make it in the morning and serve it for dessert after dinner.
Can I freeze an apple tart?
Nope, you want to eat this fresh. Don't worry though, prep time is minimal and you can easily make this the same day as your dinner party or family dinner.
Tips for making
- Select baking apples similar in size
- Slice apples in consistent slices
- Remove tart from parchment before tart cools or it may stick to paper
- Allow tart to cool before cutting
Other apple recipes
- Apple Babka
- Pumpkin Apple Muffins
- Apple Fritters
- Apple Pull Apart Bread
- Cranberry Apple Bread
- Apple Pie Filling
- Apple Cider Donuts
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Apple Tart
Ingredients
- 1 sheet puff pastry (thawed)
- 4 apples (medium sized)
- ½ lemon (juiced)
- 3 Tablespoons sugar
- ½ teaspoon ground cinnamon
Glaze
- 2 Tablespoons apricot jam
- 1 teaspoon water
Instructions
- Roll out puff pastry to approximately 12 x 16 inches
- Place puff pastry on a baking sheet lined with parchment paper
- Slice apples in half from the stem to the blossom end. Cut out core and squeeze apples with fresh lemon juice to help prevent browning.
- Slice apples into ⅛" slices
- Arrange apple slices on puff pastry overlapping apples and leaving a ¼" border.
- Combine cinnamon and sugar. Sprinkle over apple slices.
- Bake in a preheated 400 degree oven for 40 minutes.
Glaze
- Mix apricot jam and water together in a bowl. Microwave for 15-20 seconds to help thin jam.
- Brush jam over top of baked apples and crust.
- Slide tart from parchment paper onto a hard, flat surface. Allow tart to fully cool before slicing.
Video
Notes
- Select baking apples similar in size
- Slice apples in consistent slices
- Remove tart from parchment before tart cools or it may stick to paper
- Allow tart to cool before cutting
Christine says
Thanks for sharing this recipe, and especially for all the very helpful photos!!
Kathy says
Thank you! I'm so glad the photos were helpful! 🙂
Valentina says
Sounds like there won't be a shortage of delicious fall apples in your family. Lucky you! This tart is so pretty. I can't get enough apple desserts at the moment. I really love the photos in this posts. Beautiful. 🙂 ~Valentina
Kathy says
Thanks, Valentina! Luckily, I don't think we ever tire of apples around here. 🙂
Dawn - Girl Heart Food says
Lucky you with all the apples!! And you certainly put them to good use! What a BEAUTIFUL presentation, Kathy! It's almost too pretty to cut into! Pinned and trying soon 🙂
Kathy says
Thanks, Dawn! I didn't have any trouble cutting into this dessert at all! I was driven by the delicious smell!
David @ Spiced says
What a gorgeous tart, Kathy! I love that you have apple trees in your backyard. We planted apple trees at the old house, but they didn't ever really mature enough to produce a legit amount of apples. I hope the next owners appreciate those trees, darn it all! However, we do still pick a lot of apples at the nearby orchards each year, and I've got a gigantic bag sitting in the other room. I think some might have to turn into a tart here soon! Yum for sure!
Kathy says
Our apple trees have taken 16 years to produce a good amount. We did plant them as little saplings, but it takes awhile. Luckily you've got a nearby place to pick apples.