Quick Rustic Puff Pastry Apple Tart

5 from 28 votes

This delicious Quick Rustic Puff Pastry Apple Tart is perfect for any autumn occasion. It is elegant, impressive, flaky, seductively sweet, prime for entertaining, and simply gorgeous…what more could you want in an apple tart?

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Mediterranean Recipes

Keyword: Apples, Easy Recipe, Fall Recipe, Holiday Recipe, Puff Pastry, Tarts and Pies, Thanksgiving Recipe

Diet: Mediterranean

Servings:

Calories: 221kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

1 sheet puff pastry sheets thawed
3 medium granny smith apples 4 small apples
1 tsp vanilla extract
1 tsp ground cinnamon
⅛ tsp ground allspice
2 tbsp unsalted butter melted
1 egg 2
2 tsp turbinado sugar

Instructions

Preheat the oven to 400° F.
Cut the puff pastry sheet into thirds
Line a baking sheet with parchment paper and place the3 puff pastry rectangles on the baking sheet. Place in the refrigerator while preparing the apples.
Halve the apples and remove the center. Make sure to slice very thinly, either by hand or with a mandoline. I do not peel the apples, but if you prefer, you can peel them before slicing.
Place the sliced apples in a large bowl. Add the brown sugar, vanilla extract, cinnamon, allspice, melted butter, and salt. Mix with a spoon to thoroughly coat the apples.
Remove the baking sheet with the puff pastry rectangles from the fridge.
Arrange apple slices on the pastry sheets, overlapping as you go.
Sprinkle any additional sugar mixture evenly over the apples.
Beat the egg with a tablespoon of water.
Coat the outer edges of the puff pastry with the beaten egg using a pastry brush.
Sprinkle the turbinado sugar on the edges of the puff pastry.
Bake for 20 minutes or until the apples are tender and the pastry is golden brown and puffy.
Remove from the baking sheet, place on a serving tray, and slice each rectangle tart into three portions.
Serve immediately or at room temperature with your favorite toppings.

Notes

Notes and Cooking Tips

Try to get the best puff pastry you can find. Pepperidge Farm will do in a pinch, but one made with all-butter like Dufour or Trader Joe's brand will result in a superior dessert.

The puff pastry will puff best if it is cold and the oven is very hot. So if I recommend putting the dough in the fridge until you are ready to arrange the apples on it and bake the tart.

Oven temperatures vary. Check the tarts at the 15-minute mark so that the edges of the puff pastry do not burn. The tart is done if the apples are soft when you poke them with a knife and the crust is browned. If the apples need more cooking time, you decrease the oven temperature to avoid the edges getting too dark.

Use a rimmed baking sheet with parchment paper. Some sugar and butter melt, and the apples release some juice during baking and drain onto the parchment. These juices around the tart outside will burn; the parchment will help with cleanup.

You can easily make a double batch since puff pastry usually comes in two sheets. Simply double up on the amounts for ingredients, except the egg, and make two trays of apple tarts instead of one.

Make-ahead tips and Storing leftovers

You can keep any leftovers in an airtight container in the refrigerator for up to 4 days.

I don't recommend freezing this apple tart. This simple apple dessert is better when eaten fresh.

If you want to slice your apples a day ahead but are afraid of browning, simply soak them in 1 to 2 tablespoons of lemon juice combined with about 2 cups of water for a few minutes. After soaking the apple slices, drain and store the apple slices in a container. This should keep them from browning.

Variations of this Puff Pastry Apple Tart

Feel free to use other apple varieties that hold up well during baking. Non-baking apples turn into applesauce during the cooking. Apple varieties for baking are Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, Pink Lady, Fuji, Jonathans, Golden Delicious, Gala, or Honey Crisp.

You can serve the tart as is from the oven or add your favorite topping. There are nearly endless options. For example, a simple dusting with powdered sugar, chopped walnuts or pecans, a drizzle with caramel sauce (as I did here), a dollop of whipped cream, or a scoop of vanilla ice cream for a decanted version.

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