I turned a sheet of store-bought puff pastry and a few crisp apples into a simple Pastry With Apples that looks far fancier than it is and hides a clever shortcut you’ll want to steal.

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Ive got a soft spot for quick desserts that look like you worked all day, and this Easy Puff Pastry Apple Tart does exactly that. With store bought puff pastry and crisp apples the result tastes way better than it should.

It fools my friends into thinking I spent hours, every time. One slice feels fancy, but it’s annoyingly simple.

This is one of my favorite Apple Recipes Using Puff Pastry because it somehow hits that sweet spot between showy and lazy. Be warned, it’s addictive and you might find yourself grabbing a second piece before dinner.

Ingredients

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Flaky store bought dough gives buttery crunch, it’s mostly carbs and fat, not many nutrients.
Sweet tart fruit lots of fiber and vitamin C adds moisture and natural sugar.
Granulated sugar is pure simple carbs, makes it sweet, no fiber, use sparingly.
Brown sugar adds caramel depth and moisture, it’s slightly richer flavor but still sugar.
Cinnamon warm spice almost no calories boosts aroma and perceived sweetness.
Lemon juice brightens flavor adds a little tang and keeps apples from browning.
Butter little bits melt into layers add richness and help browning and flavor.
Apricot jam gives glossy finish and extra sweetness, mostly sugar, strain if you want.

Ingredient Quantities

1 sheet (about 8 oz / 225 g) store bought puff pastry, thawed

2 to 3 medium apples (about 1 to 1.25 lb / 450 to 560 g) firm variety like Granny Smith or Honeycrisp, peeled, cored and thinly sliced — they hold up well

2 tablespoons granulated sugar

1 tablespoon light brown sugar (optional)

1/2 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

pinch of salt

1 tablespoon unsalted butter, melted or cut into small pieces

1 large egg, beaten with 1 tablespoon water for egg wash

2 tablespoons apricot jam or preserves, warmed and strained

1 tablespoon coarse or turbinado sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment. If the puff pastry is really soft, pop it in the fridge for 10 to 15 minutes so it’s easier to handle.

2. On a lightly floured surface unfold the thawed puff pastry and gently roll it into a roughly even rectangle about 11 by 9 inches, then transfer it to the prepared sheet.

3. Peel, core and thinly slice the apples (a mandoline is great here if you have one), then toss the slices with the 1 tablespoon lemon juice so they don’t brown. Add the 2 tablespoons granulated sugar, optional 1 tablespoon light brown sugar, 1/2 teaspoon cinnamon and a pinch of salt and mix until the slices are evenly coated.

4. Using a sharp knife score a 1/2 inch border around the pastry without cutting all the way through, then prick the inner area all over with a fork to help it stay flatter.

5. Arrange the apple slices in the center, overlapping them in a shingled pattern working from the outside in, leaving the scored border clear. Pile a little higher in the middle for a pretty look.

6. Dot the apples with the 1 tablespoon unsalted butter cut into small pieces or drizzle with the melted butter, and brush the pastry border with the beaten egg plus 1 tablespoon water so it browns nicely. Sprinkle the optional coarse or turbinado sugar over the border for crunch.

7. Bake on the middle rack for about 20 to 25 minutes, or until the pastry is puffed and golden and the apples are tender. Rotate the pan halfway through baking, and if edges brown too fast, loosely tent with foil.

8. While tart is hot, warm the 2 tablespoons apricot jam until runny (microwave or small saucepan) and strain if you want a smooth glaze; brush the jam over the apples to give a glossy finish.

9. Let the tart cool on a rack for 10 to 15 minutes so the juices set a bit, then slice and serve warm. It’s awesome with vanilla ice cream or whipped cream, but it’s great all on its own.

Equipment Needed

1. Rimmed baking sheet (line with parchment paper or a silicone baking mat)
2. Rolling pin and lightly floured counter for shaping the pastry
3. Cutting board, vegetable peeler, and either a mandoline (best for uniform slices) or a sharp chef’s knife
4. Large mixing bowl to toss the apple slices with lemon and sugars
5. Measuring spoons (and a tablespoon measure) for sugar, cinnamon, lemon juice and salt
6. Small sharp knife or paring knife to score the pastry and trim edges
7. Fork to prick the pastry and a pastry brush for egg wash and jam glaze
8. Small saucepan or microwave-safe bowl and a spoon to warm and strain the apricot jam
9. Cooling rack and oven mitts for safe handling and to let the tart set before slicing

FAQ

Can I use other apples, or do I have to use Granny Smith or Honeycrisp? Yes, you can use other firm apples, just avoid soft mealy ones. Tart apples like Bramley or Gala-Honeycrisp mixes are great, and mixing a tart and a sweet apple gives better flavor than one kind alone.

How do I keep the bottom from getting soggy? Slice apples thin (about 1/8 inch), toss them with the sugar and lemon so they release less juice, and bake on a preheated baking sheet or a lined sheet pan. You can also sprinkle a thin layer of breadcrumbs or ground almonds on the pastry center to absorb excess juice. Don’t overload the tart, less is more.

Can I make this ahead or freeze it? Yes. You can assemble and chill it in the fridge for up to 24 hours before baking. Or freeze the assembled tart on a tray until firm, wrap well, and bake from frozen, adding 8 to 12 minutes to the bake time. If frozen after baking, reheat in a 325 to 350°F (160 to 175°C) oven for 8 to 10 minutes.

Why didn’t my puff pastry puff up nicely? Usually it’s because the dough got too warm or the oven wasn’t hot enough. Keep the pastry cold while you work, don’t over-handle it, and bake in a very hot oven 400°F (200°C) until golden and puffed. Also avoid poking holes in the edge you want to rise.

How do I get that shiny, bakery-looking finish? Warm and strain the apricot jam then brush it over the apples right after the tart comes out of the oven. It gives color and shine, and it helps stop the apples from drying out. If you don’t have apricot jam, a thin brush of warm honey or maple syrup works too.

Any tips for substitutions or dietary tweaks? For vegan: use a plant-based puff pastry and swap the egg wash for a little non-dairy milk or melted coconut oil, and use maple syrup instead of jam for glazing. If you want extra crunch, sprinkle turbinado sugar on top before baking. Simple and works.

Easy Puff Pastry Apple Tart Recipe Substitutions and Variations

Easy Puff Pastry Apple Tart

Ingredients

1 sheet (about 8 oz / 225 g) store bought puff pastry, thawed
2 to 3 medium apples (about 1 to 1.25 lb / 450 to 560 g) firm variety like Granny Smith or Honeycrisp, peeled, cored and thinly sliced, they hold up well
2 tablespoons granulated sugar
1 tablespoon light brown sugar (optional)
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
pinch of salt
1 tablespoon unsalted butter, melted or cut into small pieces
1 large egg, beaten with 1 tablespoon water for egg wash
2 tablespoons apricot jam or preserves, warmed and strained
1 tablespoon coarse or turbinado sugar for sprinkling (optional)

Method
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the puff pastry sheet to smooth seams and make it about 10 x 12 inches. Transfer to the prepared sheet.
3. Toss the apple slices with granulated sugar, brown sugar if using, cinnamon, lemon juice and a pinch of salt. Let sit 5 minutes so juices loosen up.
4. Arrange apples in overlapping rows on the pastry leaving about a 1-inch border all around. Dot the apples with the small bits of butter or brush the melted butter over them.
5. Fold the pastry border up over the apples, pinching or pleating slightly so the filling stays put. Brush the border with the egg wash. If you like a little sparkle, sprinkle the coarse sugar on the edges and apples.
6. Bake 20 to 25 minutes until pastry is puffed and golden and apples are tender. If apples brown too fast, loosely tent with foil.
7. Warm and strain the apricot jam, brush gently over the hot apples for a glossy finish. Let cool a bit before slicing. Serve warm or at room temp with whipped cream or ice cream if you want.

Tips and tricks
– Don’t overload the apples, a single layer puffs better.
– If slices are too thick they wont cook evenly, aim for about 1/8 inch.
– Cold butter bits create little pockets of flavor, but melted butter is faster.
– If you like more tang use Granny Smith, sweeter apples like Honeycrisp need a touch more lemon.
– You can make this ahead, reheat at 350°F for 8 to 10 minutes to crisp.

Substitutions

If you don’t have puff pastry: use 1 rolled refrigerated pie crust or stack 4 to 6 sheets of phyllo brushed with melted butter for a crisp, lighter crust.
If you don’t have the suggested apples: use ripe pears (Bosc or Bartlett) sliced thinly, they caramelize nicely and keep shape.
Instead of granulated or brown sugar: swap in equal parts coconut sugar or maple syrup (reduce lemon a little if using syrup), but expect a darker flavor.
If you don’t have apricot jam for the glaze: use warmed apple jelly, peach preserves, or a thin brush of honey mixed with a splash of hot water for shine.

Pro Tips

– Keep the pastry cold, seriously. If it gets soft while you work it, stick it back in the fridge for 10 to 15 minutes so the layers stay distinct and it puffs up nicely in the oven. Also try baking on a preheated heavy sheet or pizza stone for a quicker puff.

– Slice the apples very thin and even, about 1.5 to 3 mm if you can. A mandoline helps, but if you dont have one, a sharp knife and steady hand will do. Thin slices overlap better, cook more evenly, and look way prettier.

– Prevent a soggy center by tossing the apples with a teaspoon of cornstarch or flour when you season them, or pat them a little before arranging. Don’t crowd the filling, pile slightly higher in the middle so excess juices can drain towards the center not the border.

– For the best finish, brush the warm apples with strained apricot jam right when they come out so they get that glossy look. Use egg wash on the rim and sprinkle turbinado sugar for big crunchy bits, and if the edges brown too fast, loosely tent with foil halfway through baking.

Easy Puff Pastry Apple Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned a sheet of store-bought puff pastry and a few crisp apples into a simple Pastry With Apples that looks far fancier than it is and hides a clever shortcut you'll want to steal.

Servings

servings

Calories

328

kcal

Equipment: 1. Rimmed baking sheet (line with parchment paper or a silicone baking mat)
2. Rolling pin and lightly floured counter for shaping the pastry
3. Cutting board, vegetable peeler, and either a mandoline (best for uniform slices) or a sharp chef’s knife
4. Large mixing bowl to toss the apple slices with lemon and sugars
5. Measuring spoons (and a tablespoon measure) for sugar, cinnamon, lemon juice and salt
6. Small sharp knife or paring knife to score the pastry and trim edges
7. Fork to prick the pastry and a pastry brush for egg wash and jam glaze
8. Small saucepan or microwave-safe bowl and a spoon to warm and strain the apricot jam
9. Cooling rack and oven mitts for safe handling and to let the tart set before slicing

Ingredients

1 sheet (about 8 oz / 225 g) store bought puff pastry, thawed
2 to 3 medium apples (about 1 to 1.25 lb / 450 to 560 g) firm variety like Granny Smith or Honeycrisp, peeled, cored and thinly sliced — they hold up well
2 tablespoons granulated sugar
1 tablespoon light brown sugar (optional)
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
pinch of salt
1 tablespoon unsalted butter, melted or cut into small pieces
1 large egg, beaten with 1 tablespoon water for egg wash
2 tablespoons apricot jam or preserves, warmed and strained
1 tablespoon coarse or turbinado sugar for sprinkling (optional)

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment. If the puff pastry is really soft, pop it in the fridge for 10 to 15 minutes so it's easier to handle.
On a lightly floured surface unfold the thawed puff pastry and gently roll it into a roughly even rectangle about 11 by 9 inches, then transfer it to the prepared sheet.
Peel, core and thinly slice the apples (a mandoline is great here if you have one), then toss the slices with the 1 tablespoon lemon juice so they don't brown. Add the 2 tablespoons granulated sugar, optional 1 tablespoon light brown sugar, 1/2 teaspoon cinnamon and a pinch of salt and mix until the slices are evenly coated.
Using a sharp knife score a 1/2 inch border around the pastry without cutting all the way through, then prick the inner area all over with a fork to help it stay flatter.
Arrange the apple slices in the center, overlapping them in a shingled pattern working from the outside in, leaving the scored border clear. Pile a little higher in the middle for a pretty look.
Dot the apples with the 1 tablespoon unsalted butter cut into small pieces or drizzle with the melted butter, and brush the pastry border with the beaten egg plus 1 tablespoon water so it browns nicely. Sprinkle the optional coarse or turbinado sugar over the border for crunch.
Bake on the middle rack for about 20 to 25 minutes, or until the pastry is puffed and golden and the apples are tender. Rotate the pan halfway through baking, and if edges brown too fast, loosely tent with foil.
While tart is hot, warm the 2 tablespoons apricot jam until runny (microwave or small saucepan) and strain if you want a smooth glaze; brush the jam over the apples to give a glossy finish.
Let the tart cool on a rack for 10 to 15 minutes so the juices set a bit, then slice and serve warm. It's awesome with vanilla ice cream or whipped cream, but it’s great all on its own.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.