Introduction: Simple and Delicious Apple Tart

Fall is in the air and what better way to celebrate than with an Easy Apple Tart. This apple tart is simple, delicious and ready in less than 40 minutes.

This tart is best served warm with a nice scoop of vanilla ice cream. Every time I have friends and family over this is my go to dessert, everybody raves about it. This pastry reminds me of Europe, my home. The flaky and buttery smell combined with the sweet apples brings on pure nostalgia.

If you have the time, you can make the puff pastry from scratch but it requires a lot of butter and elbow grease. So, in order to make your life easier, you can pick up a pack of frozen puff pastry sheets from your local grocery store. They are usually found in the freezer by the dough section. You can create many delicious recipes with the pastry sheets. This apple tart will be your go to especially if kids are around, they love them. Also, they look beautiful. You can arrange your apples however you like and you can make smaller tarts if you want to create cute little individual tartlets. The best part about this is that you can throw it in the oven the next day and warm it up at a low oven temp and it will be just as amazing.

Prep Time: 15 minutes

Cook Time: 18-22minutes

Total Time: less than 40 minutes

Supplies

  • Knife
  • Potato peeler (or just use a knife)
  • Fork
  • Rolling Pin
  • Parchment Paper
  • Pizza Cutter or Knife to cut Tart
  • Baking Pan

For the Pasty:

  • 1 Frozen Puff Pasty Sheet Box (only need one sheet, box includes 2 sheets)
  • 1 ½ Tbsp. Unsalted Butter (keep it cold)
  • 2-3 Apples (I used Gala Apples) (see notes)

Apricot Glaze:

  • 2 Tbsp. Apricot Jam
  • 2 Tsps. Water

Egg Wash:

  • 1 Large egg yolk 1
  • Tsp. Water

Cinnamon Sugar:

  • 2 Tbsp. Sugar
  • ¼ Tsp. Cinnamon Powder (optional)


Step 1: Getting Ready

1. Preheat the over to 385ºF (196ºC).

2. Gather all ingredients and accessories.

3. Remove puff pastry sheet from box and let it thaw out on the counter or parchment paper for about 15-20 minutes.

Step 2: Peel, Core and Slice Apples

While the puff pastry is thawing and the oven is preheating. Peel, core and slice the apples to 1/8 of an inch thick. Keep the apple slices together while slicing them; it will be easier to fan them when laying them on the pastry sheet.

Step 3: Unfold and Roll Out Dough

Once the dough is thawed, unfold it carefully ensuring it does not tear. The dough should remain cold so it can puff up once baked. If necessary, return it to the fridge to chill until you are ready to work with it. Using a rolling pin, gently roll out the dough. This will help smooth the creases of the dough together.

Step 4: Create Border and Prick the Dough

With a knife, perforate the dough creating a ¾ inch border all around the dough. This will allow the crust to rise up and keep everything inside the pastry.

Avoiding the ¾ inch border, use a fork and prick the dough all over.

Step 5: Jam the Dough

Next mix 2 Tbsp. apricot jam with 2Tsp. water and evenly coat the inner rectangle of the dough.

Step 6: Arrange the Apples

Arrange the apples in the inner rectangle. You can get creative or simply just lay them in 3 rows.

Step 7: Cinnamon Sugar

Mix the sugar and cinnamon (optional) together and sprinkle over apples.

Step 8: Egg Wash

Combine the egg yolk and 1tsp of water, whisk it together to create an egg wash, then brush it on the border of the dough.

Step 9: Butter

Sprinkle the cold butter cubes onto the apples so they can caramelize with the sugar.

Step 10: Time to Bake

Bake the Tart at 385ºF for 18-22 minutes or until crust has puffed up and is golden brown.

Step 11: Sprinkle Powder Sugar

Once baked, cool for about 10 minutes and sprinkle with powder sugar.

Step 12: Enjoy!

Enjoy with a nice scoop of ice cream.

Step 13: Recipe Notes:

  • Depending on the size of your apples you may not use all of them.
  • You can use all sorts of apples. Some of my favorites suggestions are: Gala apples, Pink Lady, Fiji, Honeycrisp, Granny Smith, etc.
  • Also, I like to slice my apples pretty fine so they are softer when they bake.
  • If you don’t like cinnamon you can just skip it.
  • Instead of Apples you can use Pears or Peaches.
  • Apple Sauce, Apple Butter, Peach Jam, Apple Jam, or other Jams/marmalades can be substituted for Apricot Jam.
  • Can be stored in zip lock bag in fridge or in freezer for up to a month. When reheating, simply place frozen tart in low heat oven or toaster oven and enjoy.