Delicious Puff Pastry Apple Tart

This rustic French apple tart combines buttery puff pastry with tart Granny Smith apples for an elegant dessert that looks impressive but requires minimal effort. The apricot glaze adds a beautiful shine and subtle sweetness that elevates this simple tart to bakery-quality status.

I first made this tart when unexpected dinner guests arrived, and now it's my go-to dessert whenever I need something that looks fancy but doesn't require hours in the kitchen. The combination of flaky pastry and caramelized apples never fails to impress.

Ingredients

• Puff pastry sheet: Thawed overnight in the refrigerator provides the perfect flaky base
• Granny Smith apples: Offer the ideal balance of tartness and firmness that holds up during baking
• Apricot jam: Creates a glossy finish and adds subtle sweetness
• Cinnamon: Enhances the warm apple flavor essential for that classic apple dessert taste
• Brown sugar: Caramelizes beautifully around the apples creating depth of flavor
• Butter cubes: Melt during baking creating pockets of richness throughout the tart
• Egg wash: Ensures a beautifully golden crust that looks professional
• Lemon juice: Prevents apple browning while adding a bright note to balance the sweetness

Step-by-Step Instructions

Prepare Oven:

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Prepare Apricot Glaze:

Warm 3/4 cup apricot jam in a small saucepan over medium-low heat until it becomes loose and spreadable about 2 minutes. Stir occasionally to prevent scorching. Reserve 1/4 cup for the final glaze.

Create Apple Filling:

In a large bowl combine granulated sugar, brown sugar, flour, cinnamon, lemon juice, and salt. Whisk thoroughly to eliminate any lumps in the brown sugar. Add sliced apples and gently toss until every slice is evenly coated with the sugar mixture. The coating helps create a delicious caramelized effect as the tart bakes.

Prepare Pastry:

Lightly flour your work surface and roll the puff pastry into a rectangle approximately 9 x 13.5 inches. The extra surface area gives you more room for apple arrangement and ensures a sturdy but delicate crust. Transfer carefully to your parchment-lined baking sheet.

Score and Dock Pastry:

Using a sharp knife score a border about one inch from the edge creating a frame for your tart. Prick the inner rectangle multiple times with a fork to prevent the center from puffing up excessively during baking.

Assemble Tart:

Spread 1/2 cup of the warmed apricot jam across the inner rectangle of the pastry. Arrange apple slices in an overlapping pattern leaving the scored border uncovered. Fold the edges over slightly to create a rustic border then brush with beaten egg and sprinkle with the remaining tablespoon of sugar. Distribute cold butter cubes evenly over the apples.

Bake to Perfection:

Bake for 30-35 minutes until the crust turns a deep golden brown and the apples are tender when pierced with a knife. The caramelization of the sugars will create an irresistible aroma throughout your kitchen.

Apply Final Glaze:

Rewarm the reserved 1/4 cup apricot jam until fluid then carefully brush over the warm apples to create a professional shiny finish that preserves moisture and adds flavor.

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My favorite part of this recipe is watching guests' faces when they take their first bite. The contrast between the flaky pastry and soft apples never fails to impress and always reminds me of the little Parisian bakery where I first fell in love with French pastries.

Make Ahead Options

This apple tart can be fully assembled and refrigerated unbaked for up to 4 hours before baking. Simply keep it covered with plastic wrap until ready to bake. If preparing further in advance consider slicing the apples and tossing them with a bit of lemon juice to prevent browning while storing the prepared components separately. The finished tart is best enjoyed the day it's made but can be gently rewarmed in a 300°F oven for 10 minutes if needed.

Easy Variations

While Granny Smith apples are ideal for this recipe you can experiment with other varieties. Honeycrisp provides a sweeter profile while Pink Lady offers a balance between sweet and tart. For a more complex flavor try mixing two apple varieties. The apricot jam can be substituted with peach or orange marmalade for different flavor profiles. For a holiday version add a sprinkle of nutmeg and cardamom to the cinnamon mixture and serve with cinnamon ice cream instead of vanilla.

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Serving Suggestions

This apple tart transitions effortlessly from casual weeknight dessert to elegant dinner party finale. Serve warm slices with a scoop of vanilla ice cream for the perfect temperature contrast. For added decadence drizzle with salted caramel sauce. A dollop of lightly sweetened whipped cream with a dust of cinnamon makes for an impressive presentation. For breakfast or brunch serve with Greek yogurt and a drizzle of honey.

Frequently Asked Questions

→ Can I use a different type of apple for this tart?

Yes! While Granny Smith apples are recommended for their tartness and ability to hold shape during baking, you can substitute with Honeycrisp, Pink Lady, or Braeburn apples. Avoid softer varieties like Red Delicious that may become too mushy when baked.

→ Can I make this tart ahead of time?

You can prepare the tart up to the point of baking and refrigerate it for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the baking time. Already baked tarts are best enjoyed the same day but can be gently reheated in a 300°F oven for 10 minutes.

→ What can I substitute for apricot jam?

If you don't have apricot jam, you can use apple jelly, peach preserves, or even orange marmalade (strained). Each will impart a slightly different flavor profile but will provide the desired glossy finish.

→ How do I prevent a soggy bottom on my tart?

To prevent a soggy bottom: 1) Make sure to score and prick the pastry as directed, 2) Don't overload with jam or fruit, 3) Ensure your oven is fully preheated before baking, and 4) Consider placing the baking sheet on a lower rack or using a preheated baking stone beneath your baking sheet.

→ Can I freeze this apple tart?

Yes, you can freeze the unbaked tart (without the egg wash) for up to 1 month. Wrap it tightly in plastic wrap and then foil. When ready to bake, brush with egg wash while still frozen and bake at 400°F for about 5-10 minutes longer than the recipe states. Already baked tarts can be frozen but may lose some texture quality upon thawing.

→ What's the best way to slice apples thinly and evenly?

For consistent, thin apple slices, use a mandoline slicer with a guard for safety. Alternatively, use a sharp chef's knife and cut the apples in half from top to bottom, remove the core with a melon baller or small spoon, then place the flat side down on your cutting board for stable, even slicing.