How to Make an Apple Tart on Puff Pastry

This apple tart on puff pastry recipe is simple, seasonal, and scrumptious! Store-bought puff pastry makes this dessert quick, easy, and approachable for even the most novice of home cooks. And just look how gorgeous it is!?!

 

Apple Tart on Puff Pastry Recipe

It’s basically an apple pie, but wayyyyyy easier to make. It’s got everything you love about your favorite apple pie – flaky, buttery crust; perfectly tender cinnamon-infused apples; cool, creamy vanilla ice cream – but in a hand-held, easy-to-eat, rustic form.

Ingredients to Make Puff Pastry Apple Tart

Puff Pastry 

Frozen puff pastry dough makes this recipe super simple to throw together. I prefer to thaw it in the fridge overnight, but you can leave the frozen puff pastry out on the counter for about 30-40 minutes until it’s thawed as well. As mentioned below, the puff pastry dough works its magic (getting puffy and flaky) best when it’s cold, so be prepared to work quickly with your dough — just like you would with a pie crust! 

Apricot Jam 

You can use another type of jam if you prefer, but I love the sweet tang that apricot jam gives. It also adds a beautiful shine to the tart after it’s cooked.

Apples 

I like to use Granny Smith or Honeycrisp apples for apple tart on puff pastry. I find that they hold up well to the baking process and offer the best flavor.

Sugar 

I like to use a mixture of granulated sugar and brown sugar for this apple puff pastry tart. The granulated sugar gives that signature sweetness that you expect, and the brown sugar adds that deep molasses flavor that pairs so well with the cinnamon.

Flour  

The flour is included in the mixture to thicken the apple filling and prevent it from getting too soupy.

Lemon Juice  

The acidity from the lemon juice helps to balance out the sweetness of the sugar and also prevents the apples from browning. Don’t skip the lemon juice — and be sure to use freshly squeezed if possible!

Cinnamon 

You could add a dash of nutmeg or allspice in addition to the cinnamon, but I find that the cinnamon alone tastes delicious!

Egg  

The egg wash on the puff pastry dough is going to add a bit of a sheen and help the crust to get beautifully dark golden brown.

Butter 

Butter makes everything better, right? And this apple puff pastry is no exception! Just like in apple pie, adding cold, diced butter just before baking adds a bit more richness to the filling. However, if you don’t have any on hand, feel free to skip it and you won’t notice a huge difference.

How to Make Apple Tart on Puff Pastry

1. Add both sugars, flour, cinnamon, lemon juice, and salt to a large bowl.
2. Stir in apples until well combined.
3. Roll the puff pastry out into a large rectangle.
4. Transfer to a parchment-lined baking sheet, score the edge of the puff pastry to create a crust, and poke it all over with a fork.
5. Spread apricot jam across the puff pastry, staying inside the crust.
6. Arrange apples in a single layer. Fold the edges of the crust over the apples, brush with egg wash, and sprinkle with sugar. Add cubed butter and bake for 30-35 minutes.
7. Brush with apricot jam. Allow to cool for a few minutes, then slice and serve!

Tips for Making the Best Puff Pastry Apple Tart

• Don’t slice the apples too thinly. ¼” is the sweet spot that will allow the apples to get tender, but will ensure that they don’t turn into a mushy mess!
• Get all your ingredients in place before beginning because this recipe moves pretty quickly.
• The puff pastry will bake the best when it’s still cold. If you spend a bit too long assembling the tart and it becomes a bit sticky or warm, just pop it in the fridge for 10 minutes. Then, bake as directed.
• Combine the apple mixture just before adding it to the puff pastry crust. In the oven, the flour and the heat will work to thicken the mixture. But if the apples release their juices before going in the oven, you’ll end up with a messier tart as the juices will run all over.
• Your tart may overflow at some point — that’s normal! It’s also why we line the baking sheet with parchment paper. As the moisture is released in the apples, the delicious sugary butter mixture will start to seep. This mixture will cook and harden around the tart. Just use a sharp knife to carefully cut it off before serving.

If you loved this apple tart, try these other easy puff pastry recipes:

• giant homemade pop tart
• pear and blue cheese puff pastry tarts
• caramelized onion and blue cheese tarts
• BLT puff pastry tart
• easy tomato tart
• proscuitto and asparagus bundles

The Best Apples to Use for an Apple Tart

The best apples to use for this particular puff pastry apple tart are slightly tart varieties with a nice firm texture. Granny Smith, Honeycrisp, and Braeburn are some of my top picks. They can stand up to high heat and offer a lively contrast to the sweeter ingredients in the recipe.

FAQ

Do you cook apples before putting them in a pie?

For this quick and easy apple tart, the raw puff pastry dough cooks along with the apple pie filling — no need to cook it ahead of time! It will cook completely through and end up perfectly flaky and crispy.

Do I need to pre-cook puff pastry for a pie?

For this quick and easy apple tart, the raw puff pastry dough cooks along with the apple pie filling – no need to cook it ahead of time! It will cook completely through, and end up perfectly flaky and crispy.

Do I need to peel apples before adding them to pie?

Not for this apple pie tart! You certainly can if you prefer, but you really don’t need to. I like the added texture of the skin and prefer to save time and hassle and just leave the skin on. I also like the little peek of color that shows through on the top of the tart.

How do I get the shiny glaze on my apple puff pastry?

That beautiful glossy finish you see in the photos comes from the apricot jam. It adds a bright, tangy sweetness while making your puff pastry apple tart almost too pretty to eat!

What can I serve with this apple puff pastry tart?

This apple tart with puff pastry is delicious on its own or topped with a big scoop of vanilla ice cream. If you don’t have any ice cream on hand, you could pair your tart with a dollop of whipped topping or even a few slices of your favorite cheese. Gouda and sharp cheddar are especially tasty with apple puff pastry.

Make Ahead Instructions

• Apple tart on puff pastry is most delicious when served fresh out of the oven, but that doesn’t mean you can’t plan ahead.
• If desired, go ahead and assemble your tart up to 24 hours before you plan on cooking it and store it in the refrigerator. Then, when the time comes, simply pop it in the oven, sit back, and relax!
• It also tastes delicious at room temperature so you can bake it an hour or so before guests arrive and then let it cool, slice it up, and serve it with vanilla ice cream.

Freezing Unbaked Apple Tart

• You can easily freeze this apple tart (unbaked!) for up to 3 months.
• Wrap tightly in several layers of plastic wrap, then store in a freezer-safe storage back or airtight container to avoid ice crystals. 
• For the best results, I strongly recommend freezing the tart unbaked as the texture of your baked treats will change slightly when frozen and then thawed.

Thawing Puff Pastry Apple Tart

Thaw frozen puff pastry tart overnight in the fridge. Then bake according to recipe instructions. Plan to add a few extra minutes of cooking time to account for the extra cold temperature of the puff pastry.

Reheating Instructions

I actually love this tart when it’s at room temp so you don’t necessarily need to reheat it. But if you’d like to, place the tart on a parchment-lined baking sheet and bake in a 350-degree oven for 5 minutes or until warmed through.

Store Bought vs. Homemade Puff Pastry

I vote store-bought for this one! Frozen puff pastry dough is what makes this apple tart recipe so easy and accessible. Of course, you always have the option to make your dough from scratch, but it will require a lot more time and effort for a very similar taste.

How to Work with Puff Pastry

We have already covered a few tips for working with puff pastry, but here are a few reminders to keep in mind: 

• Thaw the dough but keep it as cold as possible while working with it. Work quickly and, if it starts getting too warm or sticky, pop it back in the refrigerator for 5-10 minutes and then start again.
• Use flour on your counter surface, hands, and rolling pin to prevent sticking. 
• Keep your hands cool by running them under cold water or briefly popping them in a small ice bath. This will help keep the dough chilled as well.

How to Thaw Puff Pastry

The best method for thawing frozen puff pastry dough is to thaw it in the refrigerator for 6-8 hours or overnight. Make sure the dough has thawed completely before trying to unfold it. 

In a pinch, you can try thawing it for 30-40 minutes at room temperature, but this can lead to sticky dough if you aren’t careful. 

Try these easy dessert recipes!

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This post was originally published in October 2018. It was updated in October 2023 to help you make the very best apple tart every single time!