Puff Pastry Apple Tart

This Puff Pastry Apple Tart has thinly sliced Granny Smith and Dazzle apples arranged over flaky puff pastry, then brushed with brown sugar butter and baked until the apples are tender and the pastry is deeply golden.

Course Dessert

Cuisine American

Keyword Apple Dessert, apple puff pastry tart, apple tart with puff pastry, easy apple tart, fresh apple tart, Granny Smoith apple tart, puff pastry apple tart, puff pastry dessert

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 244kcal

Author Cathy Pollak

Equipment

large baking sheet Enough room for the puff pastry to be rolled into a 10 x 12-inch (25 x 30-cm) rectangle and expand during baking.
parchment paper Prevents sticking and makes it easier to remove individual slices from the baking sheet.
rolling pin Smooths the fold lines and rolls the puff pastry to the proper dimensions.
Knife Scores the pastry border without cutting all the way through and slices the apples thinly.
Cutting board A stable surface for coring and slicing the apples.
apple corer Removes the middle core of the apple.
mixing bowls (medium and small) Holds the sliced apples while they are coated with cinnamon, salt and lemon juice and used for mixing the melted butter and brown sugar.
pastry brush Makes it easier to distribute the brown sugar butter over the apples and egg wash over the pastry border.
fork Docks the center of the puff pastry so it doesn't rise as much beneath the apples.

Ingredients

1 sheet (245 g) frozen puff pastry thawed but still cold
1 medium Granny Smith apple
1 medium Dazzle apple (easy to find)
½ tsp (1.3 g) ground cinnamon
⅛ tsp (0.8 g) table salt
1 tsp (5 ml) fresh lemon juice
2 tbsps (28 g) unsalted butter melted
2 tbsps (25 g) packed light brown sugar
1 large egg
1 tsp (5 mL) water
1 tbsp (12 g) coarse sugar (optional)
vanilla ice cream for serving (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Unfold the cold puff pastry onto the prepared baking sheet. Gently roll into an approximately 10 x 12-inch (25 x 30-cm) rectangle, smoothing the fold lines as you roll.
1 sheet (245 g) frozen puff pastry
Using a sharp knife, lightly score a ¾-inch (2-cm) border around the pastry without cutting all the way through. Prick the center of the pastry several times with a fork, leaving the border untouched so it can rise during baking.
Core the apples and slice them evenly, about ⅛-inch (3-mm) thick. Leave the peels on to add color to the finished tart.
1 medium Granny Smith apple, 1 medium Dazzle apple
Place the sliced apples in a medium bowl. Add the cinnamon, salt and lemon juice and toss carefully until evenly coated.
½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.8 g) table salt, 1 tsp (5 ml) fresh lemon juice
Arrange the apple slices in slightly overlapping rows inside the scored border, alternating the Granny Smith and Dazzle slices. Keep the apples in a single layer with some overlap so they become tender during the short baking time and the pastry underneath can bake properly.
Stir together the melted butter and brown sugar in a small bowl until evenly mixed. Brush or spoon the brown sugar butter mixture over the apples.
2 tbsps (28 g) unsalted butter, 2 tbsps (25 g) packed light brown sugar
Whisk together the egg and water. Brush the egg wash over the exposed puff pastry border, then sprinkle with coarse sugar. The coarse sugar is completely optional, but is used to sweeten the pastry if you want to.
1 large egg, 1 tsp (5 mL) water, 1 tbsp (12 g) coarse sugar
Bake for 22–26 minutes, until the pastry border is puffed and golden and the apples are tender and lightly caramelized. Use the color of the pastry as a doneness cue rather than removing the tart while the pastry is still pale.
Cool on the baking sheet for 5–10 minutes before slicing and serving. Serve with vanilla ice cream if you want.
vanilla ice cream

Notes

Keep the puff pastry cold for the best rise.
Slice the apples about ⅛-inch thick so they become tender during baking.
Dazzle apples can be replaced with Honeycrisp, Pink Lady or another crisp red-skinned apple. But Dazzle gives the sweetest flavor.
Store leftovers refrigerated in an airtight container for up to 3 days. Reheat at 350°F in the oven or air fryer for the best pastry texture.
Optional coarse sugar is excluded from the nutritional calculation.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition