Apple season is here, and I am so excited to share this Puff Pastry Apple Tart recipe with you today! They are flaky, delicate, and perfectly sweet.
To keep it simple, I like to finish these apple tarts with a few drizzles of honey and dust it with some confectioner’s sugar on top. So pretty and delicious!
It is a quick and easy recipe that will impress everyone! Enjoy it with a warm cup of apple cider. Life is good.
I always get rave reviews whenever I make these puff pastry apple tarts. Everyone thinks that it’s some laborious recipe, but in reality, they are super quick and easy to make. Ready in just 35 minutes.
What makes these apple tarts so easy is the use of store-bought puff pastry, which I also use in my Puff Pastry Apple Turnovers. Puff pastry can also be used in savory dishes, such as my favorite Salmon Wellington or even this comforting Beef Pot Pie.
I love baking with apples every fall. One of my favorites is this homemade Apple Pie served with a big scoop of vanilla ice cream. Another epic apple dessert is this Apple Crisp Cheesecake.
You’re going to love this dessert! They are flaky, buttery, and the layers are so crunchy and delicious. The honey drizzle at the end really makes them perfect!
Why we love making these puff pastry apple tarts:
- Super easy to make! These are the easiest apple tarts ever.
- Convenient: Made with store-bought puff pastry for convenience.
- Flaky, buttery, crunchy layers for amazing texture.
- The apples stay crisp tender and have the right amount of sweetness.
Jump to:
Store-bought vs. Homemade Puff Pastry
Store-bought puff pastry works great for this apple tart. They puff up into beautiful layers and are so easy to work with, so I never bother to make my own at home.
They come in sheets that thaw very quickly. You can either thaw them in the fridge for 2 to 3 hours, or on your countertop for 40 minutes.
Once they are thawed, unfold, cut them, and roll them out a bit to smooth out the edges. Easy peasy!
In terms of quality, I think store-bought ones are just as good as homemade. However, if you’d like to make your own, I’d recommend this homemade puff pastry recipe.
Working with Puff Pastry
- It’s best to wait until it is thawed before rolling out, otherwise it can break.
- Always keep puff pastry cold. It’s all about the butter – cold butter creates steam when it bakes, which is what creates those puffed up pockets of air, and thus the flaky layers. It’s the same reason why you should always keep buttermilk biscuits cold before baking.
- Per the point above, that means working fast is essential.
- If the dough gets too warm, pop it in the fridge for 15 to 20 minutes.
- The ideal oven temperature for baking puff pastry is between 400 and 425 degrees F. This ensures they puff up nicely.
- Serve while still warm! That’s when the puff pastry is extra flaky, crunchy, and buttery.
Ingredient Notes
You only need a few ingredients to make these impressive puff pastry apple tarts! Below are a few ingredient notes. The quantities are listed in the recipe card down below.
- Puff pastry sheets: I use Pepperidge Farm brand puff pastry sheets. Each box is 1.1 pounds (or 17.3 ounces) and they come with 2 sheets, perfect to cut into 6 rectangles total.
- Honeycrisp apples: They are perfect for this recipe – firm and sweet.
- Lemon juice: Prevents apples from browning.
- Granulated sugar and brown sugar: I use both for extra caramelization (granulated sugar) and deep molasses-y flavors (brown sugar).
- Ground cinnamon: For fall flavors.
- Kosher salt: To bring out flavors.
- Honey: For drizzling on top after they come out of the oven.
- Confectioner’s sugar: For dusting (optional)
Step-by-Step Instructions
I always have these ingredients at home, so I can make yummy puff pastry apple tarts whenever I want! They only need 20 minutes in the oven.
Step 1 | Slice and prep apples
Preheat oven to 400 degrees F. Thinly slice the apples and gently toss them with sugar, cinnamon, and lemon juice. The lemon juice will prevent the apples from browning.
Tip: Use firm and sweet apples for best results. My go-to are honeycrisp apples. Don’t use granny smith (too tart) or red delicious (too mushy).
Step 2 | Roll out and cut puff pastry
Once the puff pastry sheets have thawed, cut each one into three rectangles. Roll them out slightly to smooth the edges. Arrange on a lined sheet pan.
Cut slits around the edges (without piercing all the way through), which will puff up nicely to create a “nest” for the apples.
Step 3 | Arrange apples on top
Make sure to shake off or pat dry any excess moisture. Then, carefully arrange the apples (overlapping) on top of each rectangle.
Step 4 | Bake and serve
Bake at 400 degrees Fahrenheit for 18-20 minutes. Then, drizzle some honey on top and dust with confectioners’ sugar.
Substitutions and Variations
There are a few changes you can make to customize your puff pastry apple tart:
- Choice of apples: I HIGHLY recommend Honeycrisp for best results, but you can also use braeburn or gala. Do NOT use Red Delicious (too mushy) or Granny Smith (too tart).
- Spices: In addition to cinnamon, you can add allspice, ground nutmeg, ground cloves, cardamom, etc.
- Glaze: Instead of honey, you can also use apricot jam to brush the top.
- Sugar: Sprinkle the top with coarse sugar before baking.
More Apple Treats to Enjoy
Apple season is here, which means my house is going to smell like a bakery every weekend. Try these amazing fall-inspired baked goods this weekend:
If you’re into using apples to make savory dishes, try my Apple Cider Braised Pork Roast or Pork Chops with Apples.
Recipe FAQs
Thaw in the fridge for 2-3 hours, or on the countertop (unwrapped) for 40 minutes.
I highly recommend using honeycrisp apples. They are firm and sweet. Braeburn and gala will work too. Don’t use Red Delicious (too mushy) or Granny Smith (too tart).
Yes, but they will not be as crunchy and flaky the next day.
In an airtight container for up to 2 days. Note: they will lose their crunchiness the next day. They taste best warm and fresh.
No need. Everything bakes pretty quickly, so the bottom won’t get soggy.
Tips for Success
- Use honeycrisp apples for best results. They are sweet and firm. Gala and braeburn work too. Stay away from Red Delicious (too mushy) and Granny Smith (too tart).
- Thaw puff pastry on the countertop for 40 minutes, or in the fridge for 2-3 hours.
- The colder the puff pastry, the flakier it will be. I’d recommend keeping the dough in the fridge until you’re ready to work with it.
- If the dough gets warm, pop it in the fridge for a few minutes.
- The apples will release juices after you toss them with the sugars and spices. Pat dry the apples or shake off excess moisture before arranging them on the puff pastry.
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Puff Pastry Apple Tart
Equipment
Ingredients
- 1 (1 pound) package puff pastry sheets, thawed - see note
- 3 to 4 Honeycrisp apples, thinly sliced - do not peel
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
- Honey for drizzling
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.
- In a bowl, carefully toss the sliced apples with lemon juice, sugars, cinnamon, and salt. Set aside.
- Cut each thawed pastry sheet into 3 rectangles (each package should come with 2 sheets). You should have 6 rectangles total.
- Using a rolling pin, roll out each rectangle to smooth the borders and to make them wide enough to fit the apples, if needed.
- Place the puff pastry sheets on the sheet pans, about 2-3 inches apart. Cut shallow slits around the borders (without piercing all the way through) – this will allow the borders to puff up nicely to create a "nest" for the apples.
- Arrange the sliced apples on top of the pastry sheets inside the border, overlapping them on top of each other. Tip: The apples will release juices. Pat them dry a bit ad needed to minimize moisture on the dough.
- Bake for 18 to 20 minutes until puffed up and golden brown. Let cool for 5 minutes. Drizzle with honey and confectioners sugar on top if desired. Enjoy!
Notes
- Puff pastry: I use Pepperidge Farm puff pastry. Each box (1.1 pounds) comes with 2 sheets. If the brand you buy does not come with 2 sheets, that’s totally fine – just cut it into 6 rectangles or any shape you want.
- The key to flaky puff pastry is making sure it’s cold, so you need to work fast. If it’s getting warm, pop it in the fridge for a few minutes.
- Thawing puff pastry: Thaw on your countertop for 40 minutes, or in the fridge for 2-3 hours or so.
- Choice of apples: I’d highly recommend Honeycrisp apples. Stay away from Red Delicious (too mushy) and Granny Smith (too tart).
- Make ahead: You can make them 1 day ahead, but they will lose some of their flakiness.
- Storing: Let them cool down completely. Then store in airtight containers for 2-3 days.
- Apples: You can also use braeburn or gala.
- Cinnamon: In addition to cinnamon, add all spice, ground nutmeg, ground cloves, cardamom, etc.
- Honey: You can also use apricot jam to brush the top.
Debi says
Ok, this recipie is delicious. My puff pastry was a bit difficult. It was too warm, so I put it back in the fridge for a bit. The 2 sheets were stuck but I preserved, rerolled it and it still came out great. I used only granny Smith and it was yummy.