Buy Now → Easy Apple Tart
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!?!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 puff pastry sheet, thawed overnight in the fridge
- 3/4 cup apricot jam, divided
- 1/4 cup + 1 tablespoon granulated sugar, divided
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon lemon juice
- pinch Kosher salt
- 2 Granny Smith apples, cored and sliced into 1/4” thick slices
- 1 egg, beaten
- 4 tablespoons cold butter, cubed
- vanilla ice cream, for serving
Instructions
- Heat oven to 400 degrees.
- Heat 3/4 cup apricot jam in a small sauce pan over medium-low heat for a couple minutes until it becomes loose and easy to spread. You can also zap it in the microwave.
- While the jam is heating, add 1/4 cup sugar, 1/4 cup brown sugar, 2 tablespoons flour, 1 1/2 teaspoons cinnamon, 1 teaspoon lemon juice, and a pinch of Kosher salt in a large bowl.
- Mix until well combined.
- Then add 2 sliced Granny Smith apples and mix until apples are evenly coated.
- Lightly flour a clean countertop and roll out puff pastry sheet. Lightly flour the puff pastry and roll it out into a slightly larger rectangle, about 9″ x 13.5″.
- Transfer to a parchment-lined baking sheet.
- Score the crust with a sharp knife about an inch from the edge of the puff pastry. Poke the inside of the puff pastry several times with a fork.
- Spread 1/2 a cup of the apricot jam across the puff pastry, reserving 1/4 cup for topping after it’s baked.
- Arrange apples in a single layer, overlapping them across the puff pastry.
- Fold the edges of the crust over the apples, folding the corners of the crust over each other. Brush crust with the beaten egg and sprinkle with remaining tablespoon of sugar.
- Sprinkle 4 tablespoons cubed butter across the apples.
- Bake for 30-35 minutes or until the crust is dark golden brown and the apples are soft but not mushy.
- Reheat remaining 1/4 cup of apricot jam over low heat until loose, then brush over cooked apples.
- Allow to cool for a few minutes, then slice and serve! Serve with vanilla ice cream.
- If you enjoyed this recipe, leave a star-rating and review below!
Notes
- 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.
Find it online: https://midwestfoodieblog.com/the-easiest-apple-galette-ever/
