Easy Apple Tart
User Reviews
4.9
Easy Apple Tart
Description
Easy Apple Tart features a single sheet of puff pastry that is gently scored to create a crust border and pricked in the center to prevent puffing. Cold, cubed butter is layered on top along with thinly sliced apples, which can be any baking apple such as Fuji. The tart is dusted with confectioners’ sugar to add sweetness and baked until the pastry is puffed and golden and the apples softened. An optional apricot glaze made by thinning apricot jam with water can be brushed over the tart for a shiny finish.
The butter enhances the flakiness of the crust, while the method of scoring and docking the dough ensures a crisp edge and a tender center where the apples sit. This tart works well as a light dessert or alongside tea, offering a balance of textures and mild flavors. It highlights the natural sweetness and texture of the apples without overwhelming them.
Because the puff pastry sheet is rolled slightly to even out creases, the tart develops an even base for baking. Keeping the butter cold helps maintain flakiness in the crust. Using the apricot glaze adds a subtle fruity note that complements the apples but is entirely optional based on your preference or ingredient availability.
Ingredients
For the Tart
- 1 heet puff pastry each box comes with 2 sheets, frozen
- 1½ Tbsp butter cold, unsalted
- 2 apple I used Fuji apple, but you can use your favorite baking apple
- 1 Tbsp confectioners’ sugar
For the Apricot Glaze (optional)
- 2 Tbsp apricot jam (or substitute apple sauce or fig jam)
- 2 tsp water
For the Egg Wash
- 1 egg large, yolk
- 1 tsp water
For the Sugar Sprinkle
- 2 Tbsp sugar
- ¼ tsp cinnamon optional, powder
Instructions
- Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Cut 1½ Tbsp unsalted butter (cold) into small cubes.
- Place 1 sheet frozen puff pastry on a sheet of parchment paper. Allow to thaw at room temperature for about 15–20 minutes. When the dough is thawed enough, carefully unfold it. Then, roll out the puff pastry sheet with a rolling pin. This helps make the dough more even and connects the creases (if there are any) at the folds. Work quickly while it’s still cold. If the sheet reaches room temperature, return to the refrigerator to chill (but do not refreeze).
- With a sharp knife, score a ¾-inch (2-cm) border around the edges of the puff pastry sheet to create a crust (do not cut all the way through the dough). Poke the rest of the dough (the inner rectangle) all over with a fork. Transfer the puff pastry sheet with the parchment paper to a rimmed baking sheet.
- To a small bowl, add 2 Tbsp apricot jam and 2 tsp water. Stir well to combine so it’s easy to spread.
- In another small bowl, combine 1 large egg yolk and 1 tsp water. Whisk well together.
- In a third small bowl, combine 2 Tbsp sugar and ¼ tsp cinnamon powder.
- Peel, core, and cut 2 apples into slices ⅛ inch (3 mm) thick. Try to keep the slices stacked together so you can easily spread and fan them out on the puff pastry.
To Assemble the Tart
- Evenly spread the apricot glaze on top of the pastry sheet, avoiding the crust edges.
- Arrange the apple slices on the jam, overlapping them slightly and fanning them out as you go. You may end up not using all the apple slices.
- Sprinkle with the sugar mixture. Brush around the crust with the egg wash. Then, dot the butter cubes over the apples.
To Bake
- Bake at 400ºF (200ºC) for about 22 to 25 minutes, or until the crust is golden brown.
To Serve
- Transfer the pan to a wire rack and cool for at least 10 minutes before slicing into squares. If you‘d like, sprinkle 1 Tbsp confectioners’ sugar on top. It‘s also delicious served with vanilla ice cream.
To Store
- Wrap the tart in aluminum foil (I keep them individually wrapped for an easy snack) and put in a freezer bag. Store in the freezer for up to a month. Reheat the frozen tart (do not defrost) in the oven or oven toaster at 350℉ (180℃) until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1tart
Amount Per Serving
Calories 1920 kcal
% Daily Value*
| Serving | 1sheet tart | |
| Calories | 1920kcal | 96% |
| Carbohydrates | 208g | 69% |
| Protein | 22g | 44% |
| Fat | 116g | 178% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 59g | 295% |
| Trans Fat | 1g | 50% |
| Cholesterol | 230mg | 77% |
| Sodium | 641mg | 27% |
| Potassium | 596mg | 13% |
| Fiber | 13g | 52% |
| Sugar | 77g | 154% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 20mg | 22% |
| Calcium | 89mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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