Puff Pastry Apple Tart

This Puff Pastry Apple Tart is an easy dessert that’s still impressive! The flaky puff pastry and sweet sliced apple combo makes for the perfect way to end the evening! Sprinkle with cinnamon and sugar, drizzle on some honey and the compliments will be sure to follow!

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Well, it’s March already and this year has just seemed to flash past way too fast! I really can’t believe that we’re already in Autumn! Yep, that’s right the seasons have changed yet again and I’m so looking forward to all the comfort food, fluffy blankets and other cosy Winter warmers that come with the cool seasons! I definitely prefer the colder months to Summer.

An overhead photo of a square piece of rolled out raw white puff pasty with half of the square covered in fresh thin slices of unpeeled pink lady apples. the pastry sits on a rectangular baking tray that it lined with white transparent parchment paper. There is a small 3/4 inch border of bare pastry all the way around the edge that has no apple on it.

I know that Summer has the great advantages of outdoor entertaining (which I LOVE!), BBQ’s and fresh salads….BUT Winter has so much comfort! I mean, I would much rather be all snug, wrapped up in a blanket and enjoying a steamy bowl of hot soup than laying in front of a fan, sweating all day. Maybe that’s because I’m used to 40°c Summer temperatures in Australia. That’s probably it.

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Puff Pastry Apple Tart

Okay, so even if it is still only the first week of March and it is still warm down here in Oz, I’m still going to kick of the start of the season and celebrate fresh Autumn produce with this Puff Pastry Apple Tart recipe! Warm, flaky and topped with delicious cooked apple slices; it’s one of the simplest sweet treats that can be made in 30 minutes! They’re perfect just on their own or you can add a scoop of ice cream for a little extra addition to this great little treat!

An overhead photo of a square piece of rolled out raw white puff pasty covered in fresh thin slices of unpeeled pink lady apples. ground, brown cinnamon and fine white sugar are sprinkled evenly all over the apples. the pastry sits on a rectangular baking tray that it lined with white transparent parchment paper. There is a small 3/4 inch border of bare pastry all the way around the edge that has no apple on it.

I really love this recipe for those times when you have guests over and need something to serve for morning or afternoon tea, as it really doesn’t take too much effort but still looks like you went to a lot of trouble to make something special! If you’ve seen one of my earlier recipes for my Mixed Berry Cheesecake Slice then you’ll know that I really do adore the fuss free desserts!

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 How To Make The Puff Pastry Apple Tart

Now let’s get on to actually making the tart! It really is one of the easiest apple tart recipes you will find, as it uses only six ingredients and takes only 30 minutes from start to finish! I use ready made puff pastry for the simple fact that I just couldn’t be bothered to make it from scratch. So, the first step it to get out a sheet of frozen puff pastry and set it aside to defrost.

An overhead photo of a square piece of rolled out cooked, golden brown puff pasty covered in thin slices of unpeeled baked pink lady apples. ground, brown cinnamon and fine white sugar are sprinkled evenly all over the apples. the pastry sits on a rectangular baking tray that it lined with white transparent parchment paper. There is a small 3/4 inch border of bare pastry all the way around the edge that has no apple on it. the cooked apple and golden brown pastry is drizzled all over with sticky, golden yellow honey that has spilled tiny drops around the tart. the puff pastry tart is surrounded by flaky pastry crumbs that have fallen off of the puffed up crust.

 While you wait for the pastry to thaw, slice up the apple, preheat the oven to 180°c and line a tray with baking paper. Put the sheet of puff pastry on the tray and trace a 3/4 inch boarder around the edge of the pastry with the back of a knife to that it scores it but doesn’t go all the way through.

Top with apples, sprinkle over sugar and cinnamon and brush the edge of the pastry with egg wash. Cook for 10-15 minutes, drizzle with honey and you’re all done! Easy, right?! You can serve it warm or room temperature and with or without ice cream.

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Tips For The Best Puff Pastry Apple Tart

1. It really doesn’t matter too much what kind of apples you use, just pick your favourites and it will be great! I like to use Pink Lady apples but if you prefer Granny Smith or Gala apples then be sure to use them! I would, however recommend using apples that cook well (Red Delicious may not get the best results). You can also either peel the apples or leave them as they are, whichever you prefer. I tend to do both depending on how energetic I’m feeling that day.

2. The reason I score the perimeter of the pastry border is so the edge puffs up and goes extra flaky. I find that distinguishing the edge not only helps when knowing where to put all the apple slices, but to also help form a nice golden crust around the tart.

3. This apple tart is best eaten fresh; preferably whilst it’s still warm, although if you did happen to have leftovers then you can pop it in the microwave for reheating and it will still be good! The only thing is that the pastry may not be very crispy.

 And there you have it! You are now ready to make this super easy Puff Pastry Apple Tart! So, without further ado…. 

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Puff Pastry Apple Tart

  • Servings: 6 Slices
  • Difficulty: easy
  • Print

Ingredients

  • 1 sheet ready-made frozen puff pasty
  • 1 large apple
  • 2 tsp caster sugar
  • 1/2 tsp ground cinnamon
  • 1 egg, beaten
  • 2 tsp honey

Directions

① Preheat oven to 180°c and line a large tray with baking paper.

② Sit the frozen sheet of puff pastry aside to thaw. Meanwhile prep the apple by peeling (optional), coring and thinly slicing it up.

③ Place pastry on prepared baking tray and using the back of a knife, score a 3/4 inch border around the edge, making sure it doesn’t cut all the way through.

④ Arrange the apple so that all the slices are touching each other tightly. You may do this as rustically or as decoratively as you wish.

⑤ Evenly sprinkle sugar and cinnamon over apple and brush the edge of the pastry with egg using a pastry brush.

⑥ Bake for 10-15 minutes or until the edge of the pastry is golden brown and the apple slices are soft and tender.

⑦ Remove from oven and drizzle over honey whilst still hot. Serve warm or at room temperature, preferably the day it was made.

  1. Any apples can be used for this recipe, although I recommend choosing apples that cook well.
  2. This tart is best fresh, but can be reheated the next day – the pastry just may not be as crispy!

Remember to Pin this recipe for later!

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