Puff Pastry Apple Tart

Everybody loves apple pie, but making them can be difficult and tedious. This Puff Pastry Apple Tart is super easy and so delicious! Puff pastry is the base of this fantastic apple dessert, then just add your apples, bake, and enjoy!

Rectangle apple tart on parchment paper

Fall is my favorite season for apple desserts, and this Puff Pastry Apple Tart always delivers! It’s sweet and cinnamony, and the puff pastry tart base puffs up so nice and flaky. Add a scoop of vanilla ice cream, and I’m a happy gal! 

This Puff Pastry Apple Tart is so easy that anyone can make it. It all starts with store-bought puff pastry and your favorite apples. Before long, you can be munching on a delicious dessert that looks way more complicated than it really is!

Forget the pie; impress everyone with this amazing and easy Puff Pastry Apple Tart today!

Ingredients

  • Puff pastry – 1 sheet. Thawed.
  • Apples – Cored and thinly sliced.
  • Butter – Melted.
  • Brown sugar
  • Vanilla extract – Pure vanilla extract tastes best in this apple tart recipe.
  • Ground cinnamon – Fresh spices make all the difference!
  • All-purpose flourLemon juice – From a fresh lemon.
A rectangle apple tart on parchment paper

What Is Puff Pastry?

Puff pastry is the kind of pastry that they use to make croissants. It is light, flaky, and buttery and a real hassle to make from scratch. Thankfully, most stores carry frozen puff pastry and working with it is so easy! All you need to do is thaw the box in the fridge overnight and keep it cold until you’re ready to use it.

What Kind Of Apples Make The Best Apple Tart?

You can use almost any apples in this recipe, but because the tart is sweetened, you may want to opt for an apple that’s a bit more tart. Braeburn, Jonagold, and even Honeycrisp are great options. Use big apples for this recipe, and keep your slices nice and thin for a pretty presentation.

How To Make A Puff Pastry Apple Tart

Making an apple tart with puff pastry is easy! Here’s how:

  1. Preheat your oven to 400-F and line a baking sheet with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface. You just want to remove the folded lines but keep the dough in a rectangular shape. Transfer the dough to the parchment paper-lined baking sheet.
  3. Score a rectangular box into the puff pastry dough with a sharp knife, but don’t cut all the way through the pastry.
  4. Melt the butter and mix it with the brown sugar, vanilla, and cinnamon.
  5. Brush the rectangle with about half the butter-sugar mixture.
  6. Thinly slice the apples after removing the core. Toss the apples with lemon juice to keep them from browning.
  7. Arrange the apple slices on the rectangle of the puff pastry. Brush the apples with the remaining butter-cinnamon mixture.
  8. Pinch the dough all along the edges.
  9. Bake until golden and crispy.
Rectangle apple tart on parchment paper

How Do You Know When The Apple Tart Is Done?

Puff pastry tells you when it is cooked! The edges will be puffed up and golden brown, and the apples will be a little bit bubbly in the middle. Make sure your oven is hot when you put the tart in to bake.

Recipe Tips

  • Thaw the puff pastry in the fridge overnight and not on the counter. Keep the puff pastry cold until ready to work with it.
  • Don’t use too much flour when rolling out the puff pastry – just enough to keep it from sticking to the counter.
  • Keep the apple slices thin, so they cook easily.
  • For a pretty presentation, leave the apple skins on.
  • Let the tart cool for 5-10 minutes before eating, as the middle will be molten hot.

Serving Suggestions

This is the perfect dessert, and it can cook while you’re eating dinner. Then, just let it cool a bit before slicing and serving. Pass the vanilla ice cream or sweetened whipped cream, and enjoy! I love this dessert after just about any meal, but hearty fall dishes are my favorite. Finish a meal of Brunswick Stew, baked chicken and rice, or a succulent roast with this amazing dessert.

Storage

Store any leftover Puff Pastry Apple Tart in an airtight container in the fridge for 2-3 days.

Rectangle apple tart on parchment paper

Puff Pastry Apple Tart

Ingredients

  • 1 Sheet frozen puff pastry
  • 2 Large apples thinly sliced
  • 4 Tbsp butter melted
  • 1/4 Cup brown sugar
  • 1 Tsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 2 Tbsp lemon juice

Instructions

  • Preheat your oven to 400-F and line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface. You just want to remove the folded lines but keep the dough in a rectangular shape. Transfer the dough to the parchment paper-lined baking sheet.
  • Score a rectangular box into the puff pastry dough with a sharp knife, but don’t cut all the way through the pastry.
  • Melt the butter and mix it with the brown sugar, vanilla, and cinnamon. Brush the rectangle with about half the butter-sugar mixture.
  • Thinly slice the apples after removing the core. Toss the apples with lemon juice to keep them from browning. Arrange the apple slices on the rectangle of the puff pastry. Brush the apples with the remaining butter-cinnamon mixture.
  • Pinch the dough all along the edges. Bake until golden and crispy.

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