Whip up this puff pastry apple tart for a weeknight or weekend dessert. Simple and delicious. Just apples, puff pastry, butter and brown sugar (ok, ice cream too).
This recipe can’t be any easier. Just 4 ingredients (plus a sprinkle of flour), 7 minutes of prep time and 20-25 minutes to bake. The result is a buttery, flaky, caramel-y rich pastry – as if you’ve been baking for hours.
I got the recipe from Epicurious who made a Banana Tarte Tatin. They used 5″ ramekins for individual servings. I adapted the recipe for an 8 inch pie plate, trying one with banana (excellent) and one with apple. My first apple try was too liquidy as the apple released too much water. I did it a second time sprinkling a couple of teaspoons of flour and that worked perfectly.
Serve the apple tart with ice cream or whipped cream for an elegant dessert.
Tips for Puff Pastry Apple Tart
- make sure the pastry bakes all the way through to ensure a flaky crust
- this dessert is best served warm or at room temperature the same day (you can make it a few hours ahead – no need to refrigerate).
- you can reduce the butter to 1 1/2 tablespoons and the sugar to 3 tablespoons if you want to save a few calories.
- to make a Banana Tart: Follow the same instructions as above, but instead of an apple, use 2 bananas sliced on the diagonal. There is no need to add any flour.
Tailor To Your Taste
- do individual tarts in smaller ramekins e.g. 5″
- use other fruits or do an apple-pear combination
- add some grated orange zest after baking
- sprinkle on some cinnamon before adding the pastry dough
Simple Apple Tart Recipe
- 1 apple, cored and sliced into thin wedges (about 1/4 inch thick) I used Gala
- 2 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 2 tsp flour (or as needed)
- 1 sheet puff pastry dough, thawed
- 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 the apples to help absorb the juices (and avoid a soggy crust). Unfold the dough (or roll to 1/8 inch). Cut out a round piece of dough to fit the pie dish - about 8 inches across (you will have leftover dough). Don't fuss too much - you can trim it after. Lay the dough on the apples and tuck the edges downward all around the inside edge of the pie plate.
- BAKE AND SERVE: Bake the tart for 23-25 minutes or until a deep golden brown. Remove from oven. Invert onto a plate. Serve warm with ice cream or whipped cream. The tart can sit on the counter for several hours. You can rewarm it for a few minutes in a 350F oven or eat it at room temperature.
Other quick desserts you might like: