This Puff Pastry Apple Tart is quick and simple to prepare with just a few pantry ingredients in under an hour. A sheet of thawed puff pastry is layered with smooth applesauce and thin apple slices, finished with melted butter and a hint of cinnamon for a flaky, tender dessert that works for tea, dessert or even breakfast.
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Why we love this recipe
If you love the flavour of a classic French apple tart but want something faster and easier, this puff pastry version delivers. It uses store-bought puff pastry for crisp, buttery layers, a smooth applesauce base for moisture and flavour, and paper-thin apple slices that soften while keeping a pleasant texture.
The combination of flaky pastry, lightly tangy applesauce and tender baked apples is comforting and elegant without demanding pastry skills. It’s an excellent choice for afternoon tea, a simple dessert after dinner, or a special weekend breakfast.
Ingredients
This easy tart is made from a handful of straightforward ingredients. See the recipe card below for exact quantities.
- Puff Pastry: a thawed sheet of frozen puff pastry (about 25 x 25 cm / 10 x 10 in). Let it fully thaw before using.
- Applesauce: use smooth applesauce or apple butter. Homemade or low-sugar store-bought varieties work best to keep the flavour fresh.
- Apple: one large apple, peeled, cored and sliced very thinly. You can leave the skin on if you prefer; quantity may vary by apple size.
- Butter + Cinnamon: melted unsalted butter mixed with a pinch of cinnamon to brush over the apples. For extra sweetness, add a little brown sugar to the butter.
Optional additions
- Egg: beaten for an egg wash to give the pastry edges a golden sheen.
- Raw sugar: or Demerara, to sprinkle on the crust for crunch.
- Apricot jam: thinned slightly with water and brushed over the apples after baking for shine and a touch of sweetness.
How to make Apple Tart with Puff Pastry
- Preheat the oven to 180°C / 350°F. Line a baking tray with parchment paper or use a perforated tray and mat for better airflow and even baking.
- Thaw the puff pastry at room temperature. Place the sheet on the prepared tray. Fold about 1 cm (1/2 in) of dough inward on all four sides to form a raised edge and press lightly to seal. Dock the center with a fork to prevent excessive puffing.
- Par-bake the pastry for 15–20 minutes until it feels dry and begins to turn a pale golden. Allow it to cool for 10 minutes. If the center puffs up too much, gently press it down with the back of a spoon.
- While the pastry cools, peel, core and slice the apple very thinly. Toss with a little lemon juice if desired to prevent browning.
- Spread an even layer of applesauce over the par-baked pastry, avoiding the folded edges.
- Arrange the apple slices across the applesauce in overlapping lines, starting from one side and working across to create a layered pattern.
- Melt the butter and stir in the cinnamon. Generously brush this mixture over the arranged apple slices.
- Optional: brush the folded pastry edges with beaten egg and sprinkle with raw sugar for added colour and crunch.
- Bake for 25–30 minutes, or until the apples are soft and lightly golden. If the apples brown too quickly while the pastry needs more time, cover the tart loosely with aluminium foil and continue baking.
- Optional: warm a little apricot jam with a few drops of water and brush it over the apples while they are still warm for a glossy finish. Serve lukewarm or at room temperature.
Recipe FAQs
Choose apples that hold their shape and balance sweetness and acidity. Pink Lady offers a sweet, mild flavour; Granny Smith gives a brighter, tangier result. Other good options include Gala, Golden Delicious, Braeburn, Fuji and Honeycrisp.
Yes. Par-baking the puff pastry helps prevent a soggy bottom by drying the base before adding the moist filling.
If the pastry remains undercooked, return it to the oven for a bit longer. If the apples begin to darken too much, tent the tart with aluminium foil to protect them while the pastry finishes baking.
Serve sprinkled with a dusting of icing sugar, with vanilla ice cream, whipped cream, a drizzle of caramel, or a spoonful of custard for an indulgent touch.
Tips & Tricks
- Use a pure butter puff pastry for the most buttery flavour and best texture.
- Baking on a perforated tray with a perforated mat encourages even heat circulation and a crisp bottom.
- Adjust the apple variety to change the tart’s character: Granny Smith for tang, Pink Lady for sweetness.
Storing & Freezing
Best enjoyed warm or within a few hours at room temperature. Refrigerate leftovers to extend freshness, though the pastry will lose some crispness. Because the tart uses thawed puff pastry, avoid refreezing.
More Puff Pastry Tarts
- Easy Cherry Tartlets
- Puff Pastry Pear Tartlets
- Peach Tarte Tatin
- Puff Pastry Apple Tartlets
Made this recipe?
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Recipe
Ingredients
- 1 sheet Frozen Puff Pastry, thawed (25 x 25 cm)
- 1 large Apple
- 120 gr (1/2 cup) Applesauce
- 20 gr (1 tbsp) Unsalted Butter, melted
- 1/4 tsp Cinnamon
- 1 Egg, for egg wash (optional)
- 1 tsp Raw Sugar (optional)
- 1 1/2 tsp Apricot Jam or Preserve (optional)
Instructions
- Preheat oven to 180°C / 350°F and line a baking tray with parchment paper or use a perforated tray with mat.
- Thaw the puff pastry and place it on the tray. Fold a 1 cm (1/2 in) border on all sides and press lightly. Dock the center with a fork.
- Par-bake for 15–20 minutes until dry to the touch and slightly golden. Let cool about 10 minutes.
- Peel, core and slice the apple very thinly.
- Spread applesauce evenly over the par-baked pastry.
- Arrange apple slices in overlapping lines across the applesauce.
- Mix melted butter with cinnamon and brush over the apples.
- Optional: brush folded edges with beaten egg and sprinkle raw sugar.
- Bake 25–30 minutes until apples are soft and lightly golden. If apples brown too fast, tent with foil.
- Optional: brush warm apricot jam diluted with a little water over the apples for shine. Serve lukewarm or at room temperature.
Notes
- A perforated tray and mat help deliver a crisp bottom through better airflow.
- If the pastry puffs excessively, gently press the center down before adding the filling.
- Thinly sliced apples cook faster; if they brown before the pastry is done, cover with foil and continue baking.
Nutrition (per serving)
Carbohydrates: 42 g |
Protein: 6 g |
Fat: 29 g |
Sugar: 11 g