I’m sharing a Puff Pastry Apple Tart from my Apple Recipes Using Puff Pastry collection that uses store-bought pastry and one clever trick to make it look unexpectedly impressive.

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I never thought a sheet of frozen puff pastry and a few crisp apples could make me look so talented, but here we are. This Easy Puff Pastry Apple Tart feels fancy without the fuss, the slices arrange themselves into something almost sculptural, and somehow it tastes even better than it looks.

I keep telling myself this belongs in every weekend lineup, its sweet edges and lightly browned layers begging for a second slice. If you like simple showstoppers you should try one of my favorites from Apple Recipes Using Puff Pastry collections, you might be surprised how quickly it disappears.

Ingredients

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Flaky, buttery dough; mostly carbs and fat, makes the tart crisp and indulgent.
Provide fiber, vitamin C and natural sweetness; they add both tartness and structure.
Granulated and brown sugars boost sweetness, caramelize, mostly simple carbs, use sparingly.
Warm spice, low calorie, adds aroma and perceived sweetness without extra sugar.
Adds richness and browning, mostly saturated fat, small bit improves mouthfeel.
Gives glossy shine and fruity sweetness, mostly sugar, tiny fruit bits if good jam.
Egg wash gives golden color and sheen, adds minimal protein and stability.
Thickens apple juices into a glossy filling, pure starch, mostly carbs.

Ingredient Quantities

1 sheet frozen puff pastry thawed (about 9 by 12 inches)

3 medium apples peeled cored and thinly sliced (Granny Smith or Honeycrisp are great)

2 tablespoons granulated sugar

1 tablespoon packed brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons unsalted butter melted or cut into small knobs

1 large egg beaten for egg wash

2 tablespoons apricot jam warmed and strained if you wanna be fancy

pinch of salt

1/2 teaspoon vanilla extract optional

How to Make this

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1. Preheat oven to 400 F 200 C and line a baking sheet with parchment. Thaw the puff pastry until pliable, gently roll it on a lightly floured surface to smooth seams and make it roughly 10 by 13 inches, then transfer to the parchment. Using a knife score a 1/2 inch border around the edge but dont cut all the way through, and prick the center a few times with a fork to dock it.

2. Peel, core and thinly slice the apples and put them in a large bowl. Toss right away with the lemon juice to stop browning.

3. Add the granulated sugar, packed brown sugar, ground cinnamon, cornstarch, a pinch of salt and the vanilla if you want it. Mix until the slices are evenly coated, the cornstarch will help thicken any juices while baking.

4. Arrange the apple slices in overlapping rows inside the scored border, working from the outside in and filling the center. Dont worry about perfection, it looks great rustic.

5. Dot the apples with the unsalted butter cut into small knobs or drizzle the melted butter over the top so pieces get little buttery pockets.

6. Beat the egg and brush the scored border with the egg wash to get a shiny golden crust. You can lightly brush a little on the apples if you want extra color but it isnt necessary.

7. Bake on the middle rack until the pastry is puffed and deep golden and apples are tender, about 25 to 35 minutes depending on your oven. Rotate the sheet once halfway if your oven bakes unevenly.

8. While the tart bakes warm the apricot jam in a small saucepan or microwave and strain it if you wanna be fancy. As soon as the tart comes out brush the warm jam over the apples to glaze them.

9. Let the tart cool on a rack for about 10 minutes so the juices set, then slice and serve warm. Tip: if your apples were super juicy add an extra teaspoon of cornstarch next time or bake on a rimmed sheet to catch any drips.

10. Serve plain or with vanilla ice cream or whipped cream. It tastes way better than it looks so dont be shy.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Rolling pin or a wine bottle to gently smooth seams and flatten the pastry
3. Sharp chef knife for peeling coring and thinly slicing apples
4. Vegetable peeler and an apple corer or a paring knife if you dont have a corer
5. Large mixing bowl for tossing the apples and sugars
6. Fork for docking the pastry and stirring the filling
7. Pastry brush for egg wash and glazing with warm apricot jam
8. Small saucepan or microwave safe bowl to warm and strain the jam
9. Measuring spoons and a tablespoon measure (or a small kitchen scale if you like precision)

FAQ

Q: Can I use other kinds of apples? A: Yes, Granny Smith and Honeycrisp are great but you can use Gala, Fuji or Pink Lady too; firmer apples hold their shape better so they won't turn mushy while baking.

Q: How should I thaw the puff pastry? A: Best is overnight in the fridge or 30 to 40 minutes on the counter until pliable but still cold, if it gets warm it'll be sticky and hard to work with.

Q: How do I avoid a soggy bottom? A: Sprinkle the sliced apples with the cornstarch and toss well, don't pile the apples too high, place the tart on a preheated baking sheet and you can blind-bake the pastry 6 to 8 minutes before adding apples for extra crispness.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble and refrigerate for up to 8 hours, or freeze the unbaked tart (wrap well) for up to a month, bake from frozen adding 5 to 10 minutes to the time.

Q: What if I don't want to use an egg wash? A: Brush with milk or cream for shine, or use a non dairy milk with a little maple syrup for a vegan option, the apricot glaze also adds nice shine and flavor.

Q: How should I store and reheat leftovers? A: Store at room temp up to 24 hours or refrigerate up to 3 days, to reheat use a 300 F oven for 8 to 12 minutes so it crisps back up, avoid the microwave cause it'll get soggy.

Easy Puff Pastry Apple Tart Recipe Substitutions and Variations

Puff pastry: swap with store bought pie dough for a rustic tart, crescent roll dough if you want a sweeter quicker bake, or stacked phyllo sheets brushed with butter for extra crisp (phyllo needs more layers).
Apples: use pears or firm peaches/nectarines in season — they hold up in the oven and give a slightly different, nice sweet flavor.
Cornstarch: replace with arrowroot or tapioca starch 1:1 for the same thickening, or use all purpose flour at about double the amount if nothing else is on hand.
Apricot jam (glaze): swap for apple jelly, apricot preserves, or warm honey or maple syrup thinned a bit with hot water to brush on top for shine.

Pro Tips

– Keep the pastry cold but not rock hard. Thaw it until it bends easily, not until its sticky, and if it gets too warm just pop it back in the fridge for 10 to 15 minutes. For a crisper bottom, preheat your baking sheet in the oven and transfer the tart onto the hot sheet so the base gets an instant lift and wont go soggy.

– Cut your apple slices evenly and pat them dry with a paper towel before you mix them, this pulls off excess juice. If the apples are really juicy add an extra teaspoon of cornstarch, its way better to err on the side of thickening so the tart doesnt weep.

– Use small knobs of cold butter tucked between the slices instead of pouring melted butter, you get little buttery pockets and better browning. If you do melt the butter, dot a few chilled bits in spots anyway so you keep some texture.

– Warm and strain the apricot jam, then brush the tart right out of the oven while everything’s hot for maximum shine. Sprinkle a little coarse sugar like turbinado on the pastry edge or apples before baking if you want a crunchy top, and remember to rotate the sheet halfway through if your oven has hot spots.