Puff Pastry Apple Tart

My Puff Pastry Apple Tart is a gorgeous, easy to make dessert that combines flaky pastry, sweet and tart juicy apples that caramelize as they bake, warm spices and a subtle fruitiness from the apricot preserves. It's an exciting flavor combination and a simple dessert that will be sure to impress family and guests!

Course Dessert

Cuisine American

Prep Time 46

Cook Time 30

Total Time 1 16

Servings slices

Calories 264kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 frozen puff pastry sheet
2-3 small/medium apples, peeled (I used a both Granny Smith and Honey Crisp)
2 Tbsp. brown sugar
2 Tbsp. granulated sugar
2 Tbsp. lemon juice, fresh
1/2 tsp. pure vanilla extract
dash of salt
pinch of ground cinnamon and nutmeg
2 Tbsp. butter, cut into small cubes
1 egg, whisked (for the egg wash)
1/3 cup apricot preserves
ice cream or caramel for serving

US Customary - Metric

Instructions

Allow puff pastry to thaw at room temperature for ~30 minutes.
1 frozen puff pastry sheet
Slice the peeled apples ¼ inch thick. Add them to a mixing bowl.
2-3 small/medium apples, peeled (I used a both Granny Smith and Honey Crisp)
To the apples, add the sugars, lemon juice, vanilla, salt, cinnamon and nutmeg. Stir to combine and set aside.
2 Tbsp. brown sugar, 2 Tbsp. granulated sugar, 2 Tbsp. lemon juice, fresh, 1/2 tsp. pure vanilla extract, dash of salt, pinch of ground cinnamon and nutmeg
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove the paper, place on work surface, lightly flour the pastry too and roll out the puff pastry. Carefully transfer to the parchment paper on the baking sheet. If you feel the pastry got too soft, you can place in the freezer for a bit.
Score the pastry using a sharp knife around the edges, about ¼ inch from the edge. It should not cut all the way through, you’re basically making a square inside so the edges will puff up properly as it bakes.
Then poke the inside of the puff pastry all around with a fork.
Microwave about 2-3 tbsp. apricot preserves for ~20-30 seconds (cover it with a paper towel just in case it splatters) and spread in an even layer on the bottom of the puff pastry. I just used the back of a spoon to make it even.
1/3 cup apricot preserves
Arrange the apples on top, leaving the juices behind. Making them in a pretty pattern. Just make sure they aren’t piled on top of each other too much because it will get mushy. Less is more for this dessert! You can save any remaining apples for snacking :)
Dot cubed butter over the tops of the apples.
2 Tbsp. butter, cut into small cubes
Brush the edges with the egg wash, careful to not let it drip down the sides onto the parchment paper because it will stick and not rise and puff up properly.
1 egg, whisked (for the egg wash)
Bake for ~30 minutes or until the pastry is golden and the apples are tender.
Microwave the rest of the apricot preserves and brush on top of apples.
Cut into pieces and serve the tart warm or at room temperature with ice cream or a caramel drizzle. YUMMMOOO!
ice cream or caramel for serving

Video

Notes

Storage: Best served day of: A freshly baked puff pastry apple tart is at its best when served the same day it's made. It will have a crispy, flaky crust, and the filling will be at its peak flavor and texture. Refrigerator: if you do have leftovers, store in an air tight container for 2 to 3 days.
Make ahead: you can prep this up until baking, just keep it in the fridge for up to 24 hours then bake as directed when ready. This desserts doesn't have to be served warm, so you can bake it a few hours before you plan on serving it, and serve at room temperature.

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