Whip up this puff pastry apple tart for a weeknight or weekend dessert. Simple, quick and delicious. Just apples, puff pastry, butter and brown sugar (ok, ice cream too).
This recipe can’t be any easier. Only 4 ingredients (plus a sprinkle of flour), 7 minutes of prep time and 23 minutes to bake.
I adapted a Banana Tarte Tatin recipe from Epicurious originally made as individual servings. Instead, I used apples and made one larger tart in an 8 inch pie plate.
My first apple try had too much liquid because the apple released a lot of water. On my second try, I sprinkled a couple of teaspoons of flour over the apples and that worked perfectly. By the way, I tried a banana tart, too, and it was excellent.
In about 30 minutes, you’re sitting down to a warm buttery, flaky, rich pastry with caramelized apples – as if you’ve been baking for hours. Don’t skip the ice cream or whipped cream with the puff pastry apple tart. Perfect pairing with a tart that’s served warm or at room temperature.
If you like puff pasty (who doesn’t) and cinnamon rolls, you will love our mini cinnamon puff pastry rolls – also made in 30 minutes.
Tailor To Your Taste
- Lower calorie version: you can reduce the butter to 1 – 1 1/2 tablespoons and the sugar to 3 tablespoons if you want to save a few calories. I don’t want to mislead you though – this is not a low cal dessert!
- Fruit Substitutes: Try other fruits like bananas, peaches, pears. To make a Banana Tart, follow the same instructions as in the recipe, using 2 bananas sliced on the diagonal instead of the apple. There is no need to add any flour. A peach tart will definitely need flour.
- Serving option: Do individual tarts in smaller 5 inch ramekins.
- Flavor: Sprinkle grated orange zest over the apples after baking for some added zip.
- One good option is to assemble the puff pasty apple tart, then pop it into the oven while you’re eating dinner.
- Alternatively, bake the tart and invert it onto an oven safe plate. It can sit on the counter until you need it. Warm it in a 350F oven for 5 minutes before serving.
Puff Pastry Apple Tart (30 minutes)
- 1 apple, cored and sliced into thin wedges (about 1/4 inch thick) Note 1
- 2 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 2 tsp flour (or as needed)
- 1/2 lb puff pastry dough (one sheet), thawed (~230 g)
- Preheat oven to 400F
- PREPARE TART: Spread softened butter on an 8 inch pie dish. Sprinkle brown sugar to cover the bottom. Arrange apples, overlapping, around the outer edge, then the inner edge, covering the entire bottom of the pie plate. Sprinkle 2 teaspoons flour over apples to help absorb the juices (and avoid a soggy crust). Sprinkle with cinnamon if desired.
- PREPARE CRUST: The crust will start on the top and end up on the bottom when tart is inverted onto a plate. Unfold dough or roll to 1/8 inch. Cut out round piece of dough to fit pie dish. (I lay inverted pie dish on top of dough and cut around it). You will have leftover dough. Don't fuss - you can trim it after. Lay dough on top of apples and tuck the edges downward all around inside edge of pie plate.
- BAKE AND SERVE: Bake tart for 23 minutes or until crispy and deep golden brown. Remove from oven. Invert onto a plate. Serve warm with ice cream or whipped cream.
- Apples: use apples that hold up well during baking such as granny smith, golden delicious, honeycrisp, gala, braeburn, jonagold, fuji.
- Number of Servings: The recipe is for one small 8 inch tart that would serve 4 people. If you use a full package of puff pastry (2 sheets/rolls), you can make 3 full 8-inch tarts. Use the left over puff pastry from two tarts to make the third.
- Make Ahead: Assemble the puff pasty apple tart, then pop it into the oven while you're eating dinner. Alternatively, bake the tart and invert it onto an oven safe plate. It can sit on the counter until you need it. Warm it in a 350F oven for 5 minutes before serving.