This Easy Puff Pastry Apple Tart is a delicious combination of sweet apple slices on top of fluffy and crisp puff pastry dough. Store-bought puff pastry makes a simple, easy, and elegant dessert. A drizzle of honey and some fresh thyme make these tarts extra special. Perfect for breakfast or brunch.
You're not an expert baker? No problem! This may be one of the easiest desserts to put together. The only time consuming part is slicing the apples. Actually, the hardest part may be waiting for these lovely tarts to bake up. I actually have another pan in the oven baking up while I write this, and it smells just heavenly!
*Originally published in July 2010 and updated with photos and content.
Remember to take out the pastry sheets from the freezer about 30-40 mins before to have them defrost. While defrosting, you could slice your apples and squeeze a little lemon or lime juice on them so they won't turn brown.
Jump To
- Why this easy apple tart with puff pastry recipe is so loved:
- What ingredients are in apple tart on puff pastry?
- How do you make easy apple tart on puff pastry?
- Expert tips for apple puff pastries
- Variations and substitutions for puff pastry with apple
- How to store leftovers?
- Some other apple desserts to enjoy:
- Apple Tart on Puff Pastry
Why this easy apple tart with puff pastry recipe is so loved:
- Easier than pie: Consider these tarts to be a portable apple pie. So much easier to make than a pie. A rustic and hand-held version of your favorite apple dessert. Flaky crust and delicious apple filling.
- Use your favorite store-bought puff pastry: You can bake this with your favorite store-bought brand of puff pastry (no need to make your own, but go ahead, if you have the time!).
- A very versatile recipe: that can be made with even peaches or pears.
- Perfect for a brunch: Makes a really nice addition to a brunch and it’s perfect for breakfast, or even dessert with a scoop of ice-cream!
It’s always a great idea to have some puff pastry on hand. It’s really versatile, for sweet or savory recipes. Frozen puff pastry dough is the secret ingredient to have around so you can whip up something fancy and impress your guests! With minimal effort, you will create the most scrumptious apple dessert in minutes!
You have to check out our really popular pastelitos de guayaba-Cuban guava pastries or if you’re looking for an irresistible appetizer, try our baked brie in puff pastry. Easy mini plum brie tarts is another version of this recipe made with brie cheese.
What ingredients are in apple tart on puff pastry?
Here is all you need to make these delectable tarts (full recipe is below)
- Puff pastry: Similar to working with a pie crust, puff pastry dough needs to be worked with rather quickly. You could thaw it out overnight in the fridge, or take it out of the freezer about 30 mins before you're ready to use it.
- Peach or apricot preserves: Any preserve would work fine, but I love the sweet tartness of apricots and the gorgeous shine to the baked up tarts.
- Apples: I prefer Granny Smith or Honeycrisp, as they are sweet and hold their shape while baking.
- Egg: The egg is brushed on to add a nice sheen and to give it the gorgeous golden color while it bakes up.
- Raw or turbinado sugar: The raw sugar around the puff pastry border gives it a little extra sweetness and crunch in every bite.
- Honey: A drizzle of honey on top adds a little bit more sweetness. You could leave it out if you don't have any on hand.
- Fresh thyme or rosemary: The fresh herbs make this a lovely fall dessert. If you don't have any on hand, you could leave it out.
- Lemon juice: Freshly squeezed lemon juice is mixed with the honey and gives a little tartness to the honey drizzle.
How do you make easy apple tart on puff pastry?
Full printable recipe is below.
Gather all your ingredients together.
Typically I’ll use Pepperidge Farm puff pastry brand (I had a hard time locating it in every store I usually shop at and ended up using a brand with butter. I do prefer to use Pepperidge Farm brand (it’s made with oil instead of butter).
Let the puff pastry sheet defrost at room temperature for about 20-30 minutes (depends on how hot your kitchen is. Mine was very hot the day I made these, and the sheet was ready to work with in less than 20 minutes).
In case the sheet softens too much, place in the refrigerator (or freezer )for a few minutes, to chill it (reserve the second sheet to make another dessert).
While the pastry sheets defrost, peel and slice the apples. Place them in a bowl and squeeze on some fresh lemon juice, to keep them from browning.
Sprinkle a little bit of flour on a clean working space and roll the pastry sheet out a little.
Cut the puff pastry in half, horizontally and vertically and place it on a parchment lined baking sheet (I sprayed the sheet with baking spray).
Spread preserves (about 1 tablespoon) in the middle of the puff pastry squares. Try to stay away from the edge of the pastry.
Layer on apple slices on top of preserves.
Spoon another little bit of preserves on top of the apple slices.
Beat the egg and brush the edges of the pastry squares. Sprinkle on a little bit of turbinado sugar on the edges.
Bake until the tarts are golden, puffy, and crisp. Total baking time is about 35 minutes (every oven is different, but they should be a golden brown and have crispy edges). The jam gets nice and gooey and it's ok if some of it overflows. Use a spatula to help lift off the parchment paper if it's sticking.
While they are baking, combine the honey, lemon juice, and fresh thyme. As soon as they are ready, drizzle on the honey mixture. You could skip the honey drizzle, but they make these pastries even more special!
I used Granny Smith. Pink Lady would also work very nicely. Feel free to use whatever apples you have on hand. Either way, the tarts will turn out delicious!
No, since it does have an egg wash and also, a honey drizzle. To make it vegan, be sure to use a puff pastry that is without butter (the Pepperidge Farms brand is)and skip the egg wash.
Since this is such a quick baking recipe, the raw puff pastry bakes up along with the apple filling. The crust bakes up crispy and nicely flaky.
Yes, a scoop of your favorite ice-cream or even whipped cream, goes great!
If you prefer your apples without the peel, you could definitely peel them. But there is no need to peel them. The peel adds a little bit of texture and adds a little pop of color.
Yes, make it without any fresh herbs. If you're trying to impress some guests, the fresh herbs are beautiful and give it an amazing touch of fresh flavor. But it's totally optional.
Expert tips for apple puff pastries
- Prep ingredients before hand: This is a fast recipe to make, so have all your ingredients near you before you begin.
- Be sure to not slice the apples too thinly: To have tender apples that don't fall apart when they're baking, slice them ¼".
- Puff pastry defrosts fast: You'll need to move quickly, and in case the puff pastry gets too soft to handle, pop it in the freezer a few minutes to firm up a little bit again.
- For added flavor: Sprinkle some ground cinnamon or nutmeg on top of the apple slices before spooning on the preserves.
- If you prefer a sweeter taste: Use a different variety of apples such as Honeycrisp or Gala.
- Experiment with different fruit preserves: Use apricot or raspberry to create unique flavor combinations.
- Serve the apple puff pastries: A nice dollop of whipped cream or a scoop of vanilla ice cream makes for an indulgent treat.
- Store any leftover pastries: Keep leftovers in an airtight container at room temperature for up to 2 days.
Variations and substitutions for puff pastry with apple
- Feel free to experiment with different types of fruit preserves or jams for a unique flavor twist.
- Instead of apples, you can use pears, or other stone fruits like peaches or plums for a delicious alternative.
- For a touch of indulgence, sprinkle some cinnamon sugar on top of the pastries before baking.
- If you prefer a savory version, substitute the preserves with caramelized onions and crumbled goat cheese.
How to store leftovers?
These apple puff pastries are really best when they’re just baked.
The leftovers could be stored in a large zipped lock bag or an airtight container. Keep in the fridge for up to 3 days. They can be heated in a 325F oven for 10 minutes.
Seriously, look at how gorgeous these tarts are. Just as pretty as from a bakery...and you baked them yourself!
Some other apple desserts to enjoy:
Did you make this? Please RATE THE RECIPE below:)
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Apple Tart on Puff Pastry
Ingredients
- 1 sheet puff pastry thawed but chilled
- 2 medium apples peeled and sliced 1/4 inch thick
- Egg wash:
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons turbinado or any course sugar
- Honey mixture:
- ⅓ cup honey
- 1 Tablespoon fresh thyme leaves or fresh rosemary
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Lay out puff pastry sheet on a lightly floured surface. With a rolling pin, gently roll out the pastry to a sheet 12x12-inches. Cut into 6 squares. Transfer the pastry squares to the parchment lined baking sheet.
- Spoon on 1 tablespoon of preserves on each square (not touching the pastry edges).
- Start to arrange apple slices (depends on how big your slices are, I did 3) on top of the preserves.
- Spoon on another little bit of preserves on top of the apple slices.
- Make the egg wash by beating the egg and water in a small bowl. Brush egg wash over the border of each pastry. Sprinkle a little sugar evenly over the border.
- Bake for 30-35 minutes, or until the edges have puffed and are golden brown and crisp.
- While the tarts are baking, combine the honey, lemon juice, and fresh thyme.
- Let tarts rest a few minutes on the baking sheet.
- When ready to serve, drizzle on the honey-thyme mixture.
- Best served warm. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Puff pastry: Remember to take out the pastry sheets from the freezer about 30-40 mins before to have them defrost.
- Prep apples: While defrosting, you could slice your apples and squeeze a little lemon or lime juice on them so they won't turn brown.
Denise says
I have some puff pastry in my freezer right now. It's leftover from Christmas when I made the pastry wrapped brie. This looks like a perfect use for it!! I have plenty of apples and pears.
Denise @ Creative Kitchen