This is a simple, bakery-style Apple Tart with Puff Pastry made from one sheet of puff pastry, soft roasted apples and a cinnamon-spiced butter. It’s an elegant but easy dessert that takes little time to prepare and highlights the natural sweetness and texture of the apples. Perfect for a dinner party or a cozy weekend treat served warm with vanilla ice cream.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and variations
- How to make an easy apple tart with puff pastry
- Tips from Margie’s kitchen
- Frequently asked questions
- Other recipes you might enjoy
- Apple Puff Pastry Tart (Recipe)
- Make-ahead and storage
Whether you’re serving a last-minute dessert or preparing something impressive for guests, this tart uses pantry staples and frozen puff pastry to create a beautiful, delicious dessert without labor-intensive pastry-making. The result is flaky pastry, tender apple slices and a glossy apricot finish.
Why you will love this recipe
- Made with a single sheet of pre-rolled puff pastry for convenience; oven time is just 20 minutes.
- Apple slices are arranged in overlapping layers to form a visually striking tart that looks bakery-made.
- Minimal prep and maximum flavor with a cinnamon butter layer and apricot glaze.
Ingredients
- 1 sheet pre-rolled puff pastry (store-bought is fine)
- 6 eating apples — choose Pink Lady, Gala, Braeburn or Granny Smith if you prefer a tangier tart
- 2 2/3 oz (75 g) unsalted butter, softened (about 5 tbsp)
- 2 2/3 oz (75 g) soft light brown sugar (about 1/3 cup), plus extra for sprinkling if desired
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 2 tbsp apricot jam for glazing
- 1 egg beaten, for egg wash
Substitutions and variations
Add crunch: Scatter chopped walnuts or pecans over the cinnamon butter before arranging the apples for texture and flavor.
Seasonal twist: Swap some or all apples for sliced pears for a softer, sweeter filling.
Spice swap: Replace or supplement cinnamon with a pinch of cardamom or ground ginger for a different aromatic note.
How to make an easy apple tart with puff pastry
This is a concise visual guide; the full recipe and step-by-step instructions are included below.
ONE: Preheat the oven to 392°F (200°C / 180°C fan). Line a rectangular baking sheet with parchment and unroll the puff pastry. Using a sharp knife, lightly score a 1–2 cm border around the edge without cutting through, then prick the center with a fork so the middle stays slightly flat.
TWO: Peel each apple, remove the core and quarter. Lay each apple quarter flat and slice very thinly, keeping slices grouped for easier arrangement on the pastry.
THREE: In a bowl, mash the softened butter with the brown sugar, vanilla, cinnamon and a pinch of salt until it forms a smooth, spreadable mixture.
FOUR: Spread the cinnamon butter in the middle of the pastry, leaving the scored border clear. Arrange the apple slices on top in overlapping rows or small mounds. Lightly brush the border with beaten egg.
FIVE: Bake for 20–25 minutes until the pastry is golden and crisp and the apple edges are caramelized. Remove from the oven and warm the apricot jam briefly, then brush it over the apples for a glossy finish.
SIX: Let the tart cool slightly before slicing so the apples settle. Serve warm or at room temperature with ice cream or crème fraîche, if desired.
Tips from Margie’s kitchen
- Prick the pastry inside the border — this prevents the center from puffing up under the apples.
- Glaze while warm — brushing apricot jam while the tart is still warm gives a shiny, appetizing finish.
- Allow a short rest before cutting — this keeps the apple slices in place for neater slices.
- No blind-baking required — a hot oven will crisp the pastry base sufficiently; bake until the base is golden.
Frequently asked questions
Yes. Assemble the tart up to 2 hours before baking and keep it chilled in the refrigerator until you are ready to bake.
Granny Smiths work well if you like a tangy flavor. You may want to sprinkle a little extra sugar on the slices to balance the tartness.
Freeze unbaked (omit egg wash and glaze). Bake from frozen and apply egg wash partway through baking. Once baked and glazed, freezing is not recommended for best texture.
Yes. Cut the puff pastry into smaller squares or rounds and assemble as mini tarts. Reduce baking time to about 12–15 minutes, watching for a golden color.
Other recipes you might enjoy
If you like this puff pastry apple tart, try other fruit-centered bakes and easy desserts like apple crumble, fruit fritters, or a simple upside-down cake. Savory tarts such as fig and brie or a potato filo tart are great options too.
If you try this Apple Tart with Puff Pastry or any other recipe, please consider leaving feedback or a comment describing how it turned out — it helps others and is always appreciated.
Apple Puff Pastry Tart
This apple tart with puff pastry combines flaky pastry, a cinnamon-brown-sugar butter, and thinly sliced apples for a bright, simple dessert. Total time is about 35 minutes and it serves approximately 10 slices.
Ingredients
- 1 sheet pre-rolled puff pastry
- 2 2/3 oz (75 g) unsalted butter, softened
- 2 2/3 oz (75 g) soft light brown sugar (about 1/3 cup), plus extra for sprinkling
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 6 apples (Pink Lady, Gala, Braeburn, or Granny Smith)
- 2 tbsp apricot jam
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 392°F (200°C / 180°C fan). Line a baking sheet with parchment and unroll the puff pastry onto it.
- Lightly score a 1–2 cm border around the edges of the pastry without cutting through, and prick the center with a fork to prevent excessive puffing.
- Peel the apples, remove the cores and quarter them. Lay each quarter flat and slice thinly. Group the slices for easier arrangement.
- Optionally sprinkle slices with a little brown sugar depending on how tart the apples are.
- In a bowl, mash the softened butter with brown sugar, vanilla, cinnamon and a pinch of salt until smooth and spreadable.
- Spread the butter mixture over the center of the pastry, avoiding the border. Arrange the apple slices on top and brush the border with beaten egg.
- Bake for 20–25 minutes until the pastry is golden and the apples are soft and starting to caramelize.
- Warm the apricot jam briefly to loosen and brush it over the warm tart for a glossy finish. Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Make-ahead and storage
Make ahead: Assemble up to 2 hours before baking and keep chilled. Store: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat: Warm in the oven at 392°F (200°C / 180°C fan) or in an air fryer at 338°F (170°C) for a few minutes. Freeze: Best unbaked; freeze without egg wash or glaze and bake from frozen.
Nutrition (approximate per serving)
Calories: 333 kcal; Carbohydrates: 40 g; Protein: 3 g; Fat: 19 g; Saturated Fat: 7 g; Sugar: 21 g; Fiber: 3 g. Nutrition information is an estimate and should be used as a guide.