Easy Apple Tart

5 from 3 reviews

This Easy Puff Pastry Apple Tart is seasonal, simple, and scrumptious! Store-bought puff pastry crust makes this dessert quick, easy, and approachable for even the most novice of home cooks. And just look how gorgeous it is!?!


  • 1 puff pastry sheet, thawed overnight in the fridge
  • 1/2 cup + 3 tablespoons apricot jam, divided
  • 2 Granny Smith apples, cored and sliced into 1/4" thick slices
  • 1/4 cup + 1 tablespoon granulated sugar, divided
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1.5 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • pinch Kosher salt
  • 1 egg, beaten
  • 4 tablespoons cold butter, cubed
  • vanilla ice cream, for serving


  1. Heat oven to 400 degrees.
  2. Heat all the apricot jam in a small sauce pan over medium low heat for a couple minutes until it becomes loose and easy to spread.
  3. While the jam is heating, combine 1/4 cup sugar, brown sugar, flour, cinnamon, lemon juice, and salt in a large bowl. Then add apples and mix until apples are evenly coated.
  4. Lightly flour a clean counter top 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".
  5. Transfer to a parchment lined baking sheet.
  6. 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.
  7. Spread most of the apricot jam across the puff pastry, reserving 3 tablespoons for topping after it's baked.
  8. Arrange apples in a single layer, overlapping them across the puff pastry.
  9. Fold 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 sugar.
  10. Sprinkle cubed butter across the apples.
  11. Bake for 30-35 minutes or until the crust is dark golden brown and the apples are soft but not mushy.
  12. Heat the last 3 tablespoons of apricot jam over low heat until loose, then brush over cooked apples. 
  13. Allow to cool for a few minutes, then slice and serve! Serve with vanilla ice cream.



  • 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!
  • This recipe moves pretty quickly, so you'll want to get all your ingredients in place before beginning.
  • 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.
  • The apple mixture will start to release a lot of liquid as it sits, so it's important to mix it together just before adding it to the puff pastry crust. As the apples release their juices in the oven, the flour and the heat will work to thicken the mixture. 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.
  • Due to the moisture being released in the apples, chances are good your tart will overflow at some point during the cooking process with the delicious sugary butter mixture you've created. This is totally normal and to be expected! It's also why we line the baking sheet with parchment paper. The sugary mixture will cook and harden around the tart. Just use a sharp knife to carefully cut it off before serving.

Keywords: apple tart, apple pie with puff pastry, apple slab pie