Would you like to save this?
We'll email this post to you, so you can come back to it later!
Puff Pastry Apple Tart Recipe
This Puff Pastry Apple Tart Recipe is my go‑to easy apple dessert when I want something that looks fancy, smells like fall, and comes together with hardly any effort at all.
Full Recipe Introduction
If you’ve ever wanted a bakery‑style apple pastry without spending all day fussing with dough, this Puff Pastry Apple Tart Recipe is for you. We’re using frozen puff pastry (a real weeknight hero), thinly sliced apples, warm cinnamon sugar, and a simple glossy glaze to create a flaky puff pastry tart that tastes like you bought it from a French bakery…even though you threw it together between errands.
This tart is light but satisfying—more fruit-forward than heavy pie—and it feels a little special whether you serve it on a random Tuesday or as the centerpiece of a holiday dessert table. The combination of buttery pastry, soft baked apples, and a gentle apple cinnamon tart aroma makes your whole kitchen smell like you’ve been baking all afternoon.
I like to pull this recipe out in September when the first local apples show up at the farmers’ market, and then I repeat it all the way through winter. It’s wonderful for last‑minute guests, Sunday brunch, or when you just want a quick apple pastry to go with a cup of coffee. And because we’re keeping the sugar moderate and leaning on real fruit, it’s a simple apple tart recipe that feels a bit lighter than a traditional pie.
Here’s the thing: puff pastry does the heavy lifting. You don’t have to be a “baker” to pull this off. If you can slice apples and set a timer, you’re all set.
Why You’ll Love This Puff Pastry Apple Tart Recipe
- Uses store‑bought puff pastry—no homemade dough drama.
- Ready in about 40 minutes, start to finish.
- Looks impressively rustic, like a bakery tart, with very little effort.
- Perfect for beginner bakers or busy home cooks.
- Works with many apple varieties you already have on the counter.
- Lightly sweet, so it’s great for breakfast, brunch, or dessert.
- Easily scaled—make one large tart or several small ones.
- Simple ingredients you can keep on hand for “emergency dessert.”
- The apple tart with glaze reheats beautifully and stays flaky.
- Kid‑friendly, but special enough for holidays and dinner parties.
Ingredients for a Flaky Puff Pastry Apple Tart
Here’s everything you need to make this baked apple puff pastry tart. Measurements are for one large tart (about 6–8 servings).
For the tart:
- 1 sheet frozen puff pastry, thawed (about 8–10 oz; I like Pepperidge Farm or Dufour)
- 2–3 medium apples, thinly sliced (about 2 ½ cups; Honeycrisp, Gala, Fuji, or Granny Smith)
- 2 tablespoons granulated sugar (or light brown sugar for a deeper flavor)
- 1 tablespoon packed light brown sugar (for a caramel‑like note; optional but lovely)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional, but cozy)
- Pinch of fine sea salt
- 1 tablespoon unsalted butter, melted (for brushing the apples)
- 1 large egg, beaten with 1 teaspoon water (for egg wash; can replace with milk for egg‑free)
For the simple glaze:
- 3 tablespoons apricot jam or apple jelly (for that classic pastry shop shine)
- 1–2 teaspoons water, as needed to thin
Optional garnish:
- Powdered sugar, for dusting
- A scoop of vanilla ice cream or a dollop of whipped cream, for serving
Ingredient Tips:
- Puff pastry: Make sure it’s fully thawed but still cold. Too warm and it won’t puff as nicely. I usually move it from the freezer to the fridge the night before.
- Apples: Firmer apples hold their shape best. Honeycrisp and Granny Smith are my top choices; mixing two kinds gives a more complex flavor.
- Sugar: If you like a sweeter apple dessert, add an extra tablespoon of brown sugar. For a lighter tart, cut the sugar by a tablespoon.
- Spices: Don’t overload the apples; a touch of cinnamon and nutmeg goes a long way and keeps the tart from tasting like a heavy pie.
Step‑by‑Step Directions for This Puff Pastry Apple Tart Recipe
-
Preheat the oven and prep your pan.
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the tart doesn’t stick and cleanup stays easy. -
Prepare the apples.
Core the apples and slice them thinly—about ⅛‑inch thick. You can peel them, but I usually leave the skins on for color and texture. Place the slices in a bowl. -
Season the apples.
Add granulated sugar, brown sugar, cinnamon, nutmeg, and a pinch of salt to the apples. Toss gently with your hands or a spatula until every slice has a light, even coating. Let them sit for 5 minutes; they’ll release a little juice and soften slightly. -
Roll out the puff pastry.
On a lightly floured surface, roll the puff pastry sheet into roughly a 10×12‑inch rectangle. You don’t need to be perfect—this rustic apple tart pastry is supposed to look relaxed, not fussy. Transfer the pastry to your prepared baking sheet. -
Score a border.
Using the tip of a sharp knife, lightly score a ½‑inch border all around the edge of the puff pastry, like a picture frame. Don’t cut all the way through. This border will puff up around the apples and create that classic tart look. -
Dock the center.
With a fork, prick the pastry all over inside the scored border. This helps keep the center from puffing too much so the apples can sit nicely on top. -
Arrange the apples.
Lay the apple slices inside the border in overlapping rows. You can go straight lines, diagonal, or even a spiral pattern if you feel artistic. Just aim for an even layer; a little stacking is fine, but don’t build a mountain or the apples won’t cook evenly. -
Brush and glaze before baking.
Brush the apples with the melted butter. Then brush the outer border of the pastry with the egg wash. This gives the crust that golden‑brown, bakery finish we all love. -
Bake until puffed and golden.
Place the tart in the oven and bake for 20–25 minutes, or until the pastry is deeply golden and puffed and the apples are tender. If the edges brown too quickly, you can tent them loosely with a little foil for the last few minutes. -
Make the apple tart glaze.
While the tart bakes, warm the apricot jam or apple jelly in a small saucepan or microwave‑safe bowl until it’s fluid. Stir in a teaspoon or two of water if it seems too thick—think maple syrup consistency. -
Glaze the tart.
As soon as the tart comes out of the oven, brush the warm glaze over the apples. This adds flavor and creates that gorgeous shine you see on bakery tarts. Let the tart cool for at least 10–15 minutes; this helps the juices settle and keeps the pastry crisp. -
Slice and serve.
Cut the tart into 6–8 squares or strips. Dust with powdered sugar if you like, and serve warm or at room temperature. Vanilla ice cream, cinnamon ice cream, or softly whipped cream is a lovely finishing touch.
Servings & Timing
- Yield: 1 tart, about 6–8 servings
- Prep Time: 15–20 minutes (including slicing apples and rolling pastry)
- Bake Time: 20–25 minutes
- Total Time: About 40–45 minutes
You can easily bake two tarts on separate sheets if you’re feeding a crowd—just rotate the pans halfway through baking for even browning.
Easy Variations to Try
You know what? Once you’ve made this once or twice, you’ll start playing with flavors. Here are some of my favorite twists:
- Caramel Drizzle Tart: Drizzle warm salted caramel sauce over the tart after baking instead of the apricot glaze.
- Maple Cinnamon Tart: Swap the granulated sugar with pure maple syrup (brushed over the apples) and add a pinch of extra cinnamon.
- Almond Crunch Tart: Sprinkle 2–3 tablespoons sliced almonds over the apples before baking for a nutty, toasty finish.
- Cheesy Breakfast Tart: Add a very light scatter of shredded sharp cheddar over the apples before baking—apples and cheddar are a classic combo.
- Spiced Holiday Tart: Add a pinch of ground cloves and cardamom to the cinnamon sugar for a cozy winter flavor.
- Mini Apple Tarts: Cut the puff pastry into 4–6 rectangles and make individual tarts; reduce bake time by a few minutes.
Storage & Reheating Tips
This Puff Pastry Apple Tart Recipe is best the day it’s baked, when the crust is at peak flakiness. But leftovers are still delicious.
- Room temperature: Keep the tart, loosely covered, at room temp for up to 1 day.
- Refrigerator: Store slices in an airtight container for 2–3 days. The pastry will soften a bit, but the flavor stays lovely.
- Freezer: For longer storage, freeze individual slices on a baking sheet until firm, then transfer to a freezer bag. They keep well for up to 2 months.
To reheat:
- Warm slices in a 350°F (175°C) oven or toaster oven for about 8–10 minutes, straight from the fridge, or 12–15 minutes from frozen. This helps bring back some of that flaky texture you get with a fresh baked apple puff pastry. I don’t recommend the microwave unless you’re in a hurry, since it softens the crust.
Make‑ahead:
- You can slice and season the apples up to 4 hours ahead; store them in the fridge, covered.
- Assembling the tart more than 30 minutes ahead can cause the pastry to get soggy, so I like to build it right before baking.
Notes from My Kitchen to Yours
A couple of personal lessons from making this easy apple dessert more times than I can count:
- Cold pastry, hot oven. This is the secret to flaky puff pastry tart success. If your kitchen is warm, pop the assembled tart (unbaked) into the fridge for 10 minutes before it goes into the oven.
- Don’t overload the apples. I know it’s tempting to pile them on, but a single, fairly even layer bakes more evenly and keeps the pastry crisp.
- Sugar balance. Sweetness will depend on your apples. Taste a slice first; if it’s very tart, add that extra tablespoon of sugar. If the apples are very sweet, you can reduce the sugar slightly.
- Glaze matters. That shiny apple tart with glaze doesn’t just look pretty—the thin layer of jam adds flavor and keeps the apples from drying out as they cool.
- Serve with something creamy. A scoop of ice cream or yogurt softens the edges of the spices and makes this feel like a café dessert.
Honestly, this is one of those “keep puff pastry in the freezer and you’re never without dessert” recipes.
FAQs About Puff Pastry Apple Tart
1. Can I use homemade puff pastry instead of store‑bought?
Yes, absolutely—homemade puff pastry works beautifully here; just keep it cold and roll it to about the same thickness as a standard frozen sheet.
2. What are the best apples for this tart?
Firm baking apples like Honeycrisp, Granny Smith, Pink Lady, or Braeburn hold their shape and give a nice sweet‑tart balance.
3. Do I have to peel the apples?
No, you don’t. Leaving the peel adds color and a bit of texture; if you prefer a softer, more classic bakery feel, you can peel them.
4. My puff pastry didn’t puff—what went wrong?
Usually it’s either the pastry was too warm before baking or the oven wasn’t hot enough. Make sure your oven is fully preheated and the pastry is still cool when it goes in.
5. Can I make this tart dairy‑free?
Yes—use a dairy‑free puff pastry brand, brush the apples with a neutral oil instead of butter, and skip the egg wash or brush the edges with plant milk.
6. Can I cut down the sugar?
You can reduce the sugar by 1–2 tablespoons with no problem, especially if your apples are sweet. Just know the tart will taste more fruit‑forward and less dessert‑like.
7. Can I use a different glaze instead of apricot jam?
Yes, apple jelly, orange marmalade, or even a thin powdered‑sugar and milk glaze works; apricot is classic because it’s mild and glossy.
8. How do I keep the bottom from getting soggy?
Docking the center with a fork helps, as does keeping the apple layer thin. Baking on a preheated baking sheet or on the lower‑middle rack also helps crisp the bottom.
Conclusion: A Simple, Elegant Apple Dessert You’ll Repeat All Season
This Puff Pastry Apple Tart Recipe gives you everything you want in an easy apple dessert—crispy, buttery layers of pastry, tender cinnamon‑kissed apples, and a pretty glazed finish—without hours in the kitchen. It’s simple enough for a weeknight, yet elegant enough for holidays, brunches, and cozy family dinners.
Give it a try the next time you have a couple of apples and a sheet of puff pastry hanging out in the freezer. Then come back and tell me how it went, what apples you used, and which variation you tried—and if you’re in the mood for more fruit‑forward treats, take a look around my other tart and galette recipes for more ideas.
Puff Pastry Apple Tart
Ingredients
- 1 sheet frozen puff pastry 8–10 oz, thawed but still cold (such as Pepperidge Farm or Dufour)
- 2-3 medium apples about 2 1/2 cups, thinly sliced; Honeycrisp, Gala, Fuji, or Granny Smith
- 2 tablespoons granulated sugar or light brown sugar
- 1 tablespoon light brown sugar packed, optional for a caramel-like note
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- 1 pinch fine sea salt
- 1 tablespoon unsalted butter melted, for brushing apples
- 1 large egg beaten with 1 teaspoon water for egg wash; or use milk for egg-free
- 3 tablespoons apricot jam or apple jelly for glaze
- 1-2 teaspoons water as needed to thin the jam/jelly for glazing
- powdered sugar optional, for dusting
- vanilla ice cream or whipped cream optional, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Core the apples and slice them thinly, about 1/8 inch thick. You can peel them or leave the skins on for extra color and texture. Place the apple slices in a medium bowl.2-3 medium apples
- Add the granulated sugar, brown sugar (if using), cinnamon, nutmeg, and a pinch of fine sea salt to the apples. Toss gently until the slices are evenly coated. Let sit for about 5 minutes so the apples release a little juice and soften slightly.2-3 medium apples, 2 tablespoons granulated sugar, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 pinch fine sea salt
- On a lightly floured surface, roll the puff pastry sheet into roughly a 10×12-inch rectangle. It doesn’t need to be perfect. Transfer the rolled pastry to the prepared baking sheet.1 sheet frozen puff pastry
- Using the tip of a sharp knife, lightly score a 1/2-inch border all the way around the edge of the puff pastry, like a picture frame, without cutting all the way through. This will form the raised crust.1 sheet frozen puff pastry
- Prick the pastry all over inside the scored border with a fork. This helps keep the center from puffing too much so the apples can sit nicely on top.1 sheet frozen puff pastry
- Lay the seasoned apple slices inside the border in overlapping rows, in straight lines, diagonals, or a spiral pattern. Aim for a fairly even single layer; a bit of overlap is fine, but avoid piling the apples too high so they bake evenly.2-3 medium apples
- Brush the apples lightly with the melted butter. Then brush the outer border of the puff pastry with the beaten egg wash (or milk), which will help it bake up golden and glossy.1 tablespoon unsalted butter, 1 large egg
- Bake the tart for 20–25 minutes, or until the pastry is puffed and deeply golden and the apples are tender. If the edges start to brown too quickly, tent them loosely with foil for the last few minutes of baking.
- While the tart bakes, gently warm the apricot jam or apple jelly in a small saucepan or microwave-safe bowl until fluid. Stir in 1–2 teaspoons of water as needed until it reaches a maple-syrup-like consistency.3 tablespoons apricot jam or apple jelly, 1-2 teaspoons water
- Remove the tart from the oven and immediately brush the warm glaze over the apples to add shine and flavor. Let the tart cool for at least 10–15 minutes to allow the juices to settle and keep the pastry crisp.3 tablespoons apricot jam or apple jelly, 1-2 teaspoons water
- Cut the tart into 6–8 squares or strips. Dust with powdered sugar if desired, and serve warm or at room temperature with vanilla ice cream or whipped cream.powdered sugar, vanilla ice cream or whipped cream
