Puff Pastry Apple Tart

5 from 5 votes

These puff pastry apple tarts are perfect for the season. They come together in 35 minutes, and are so flaky, delicate, and absolutely delicious. I use store-bought puff pastry for ease and convenience.

Prep Time15

Cook Time20

Total Time35

Course: Baked Goods, Dessert

Cuisine: American, French

Servings: people

Calories: 585kcal

Author: Tania

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 425 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.

Substitutions:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition