Apple Tart Recipe

To me, there’s something distinctly cozy about a homemade apple tart. My version uses a sheet of puff pastry, which makes for a perfectly flaky base, while Granny Smith or Honeycrisp apples provide a tart contrast.

I adore how the ingredient list spins off into the vastness of simplicity yet shines to the heavens with the twin towers of time-honored American culinary tradition: (1) a touch of cinnamon and (2) sugar. Both enhance the natural sweetness of the apples.

(And don’t forget the lemon juice. It makes for an edgy contrapuntal note.) Then there’s the melted butter.

Still, I’m not done. You’re going to glaze the thing with apricot preserves.

Nutritious as they are, we’re cooking here with two types of fruit, three condiments that are sweet, and some butter. No wonder I could use a double dose of the word “comforting.”

Ingredients

Puff Pastry:
A carbohydrate-rich cloud that gives lightness and adds texture.

Apples:
Packed with fiber and vitamin C, lends natural sweetness and tartness.

Granulated Sugar:
Augments the sweetness, granting balance to the apples that are tart.

Lemon Juice:
Provides a new, spicy, sharp taste and stops apples from turning brown.

Cinnamon:
Spices that warm and enhance the flavor of the apple.

Apricot Jam:
Beautiful sheen on the tart from the sweet fruity glaze.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 3-4 medium apples (Granny Smith or Honeycrisp)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 cup apricot jam
• 1 tablespoon water

Instructions

1. Set your oven to 400°F (200°C) to warm up.

2. On a surface lightly dusted with flour, roll out the puff pastry that has been thawed and transfer it to a baking sheet lined with parchment paper.

3. The apples should be peeled, cored, and cut into very thin slices. These slices should then be placed in a bowl and mixed with lemon juice. This treatment is necessary to prevent the apples from turning brown.

4. Overlap the apple slices in rows or spirals on the puff pastry, leaving a 1-inch border that is free of apples.

5. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture evenly over the apples.

6. Melted butter should be brushed over the apple slices.

7. Create a border by folding the puff pastry’s edges over the apples.

8. Preheat the oven to 400 degrees F. Bake in the preheated oven for 25-30 minutes, and then, or until the apples are tender and the pastry is golden brown.

9. As the tart bakes, a small saucepan over low heat can be used to meld the apricot jam and water into a smooth mixture. The melted jam will then be ready to use for glazing the tart.

10. When the tart is finished, brush the warm apples with the glaze made from apricots. Let cool a little bit before serving.

Equipment Needed

1. Oven
2. Rolling pin
3. Baking sheet
4. Parchment paper
5. Cutting board
6. Paring knife or apple slicer
7. Peeler
8. Medium mixing bowl
9. Small bowl
10. Pastry brush
11. Small saucepan
12. Spoon for mixing
13. Measuring spoons
14. Measuring cup

FAQ

• Q: Can I use a different type of apple?You can use any firm apple like Fuji or Pink Lady, but Granny Smith and Honeycrisp provide a great balance of tartness and sweetness.
• Q: Do I need to peel the apples?A: Peeling is optional. If you leave the skin on, it can add texture and color, but if you want a smoother finish, peel the fruit first.
• Q: Can I substitute the apricot jam?A: Yes, you can use apple jelly or peach jam as an alternative. Just make sure it’s a light-colored preserve for the glaze.
• Q: How can I ensure a crispy pastry?A: Be certain to preheat the oven beforehand and do not load the pastry with excessive apples, which can lead to a soggy outcome.
• Q: Can I make the tart ahead of time?A: Obtain the optimum flavor just after baking. However, you can prepare the apples and glaze a day in advance, storing them separately. Assemble and bake when prepared to serve; that way, you can ensure the utmost flavor.
• Q: What is the best way to serve the apple tart?Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert experience.

Substitutions and Variations

A sheet of phyllo dough could be used instead of puff pastry.
For the apples, you could replace them with pears for a different flavor.
For a richer taste, substitute granulated sugar with brown sugar.
If you prefer, use lime juice instead of lemon juice.
Peach jam or apple jelly can be used in place of apricot jam.