This apple tart with puff pastry is a 5-step, 5-ingredient recipe with a sweet and woody depth from cinnamon playing off the crisp and tart apples. A fabulous puff pastry dessert with apples, that has all the feels of an apple pie but takes a fraction of the time to make.
It’s still too hot and humid here to call it fall, but the autumnal mood has set in. And a puff pastry tart topped with any fruit has become my favorite. I don’t need any special equipment or ingredients to make fruit puff pastry, and it hardly takes 15 minutes to put it together.
After cherries and strawberries, apple puff pastries were in the books. And let me say this: by the time the puff pastry tart apples were baked, temptation had a stronghold on us.
We didn't even bother with any toppings before serving, but now as I think back on it, a big, thick, cold scoop of ice cream would have been delicious with the caramelized but still-crisp apples.
BOOKMARK THIS PUFF PASTRY TART APPLE BECAUSE
It’s a super quick take on an apple pie
It takes max 45 minutes from rolling to baking
It’s a fantastic way to use up any puff pastry lying around
It’s an impressive dessert, a teatime snack, and great for brunch
HOW TO MAKE APPLE PUFF PASTRY TART?
Step 1: Flour your work surface lightly, then roll the puff pastry into a 12-inch-long rectangle.
Step 2: Place the puff pastry on a parchment-lined tray. Pick up a sharp knife and score a half-inch border around the perimeter of the puff pastry.
Step 3: Combine homemade cream cheese and icing sugar in a mixing bowl, then spread it over the puff pastry.
Step 4: Spread evenly and then layer sliced apples on top along with cinnamon and granulated sugar.
Step 5: Bake the apple tart with puff pastry for 25 to 30 minutes, or until golden, flaky, and bubbling with juices.
Final step: Serve warm.
APPLE TART RECIPE TIPS
- After cutting the apples, I tossed them in lemon juice, so they didn’t oxidize while I prepped the rest of the recipe. The juice lends only a tiny hint of lemony note somewhere at the back of the apple puff pastries.
- Not all apple pastry puffs have cream cheese, but I want to give this pastry with apples an extra layer of indulgence. Since I recently made a batch of cream cheese at home (the easiest recipe ever), it was fun to add it.
- I swear by store-bought puff pastry. It is the magical ingredient that makes everything so very, very quick and simple.
- Bake the puff pastry apple tart while the pastry is still cold. It’ll lift more, forming those bakery-style flaky layers. If you bring it down to room temperature, the butter melts, and the pastry doesn’t bake as well.
- You can bake it as a full big puff pastry as I did with my strawberry ones. Or in small pieces or as apple puff pastry turnovers.
- Like all puff pastries, these apple tarts are best enjoyed the day they are made. But my household doesn’t mind eating them cold, either. If you have leftovers (these store well), feel free to reheat them in a preheated oven for 3 to 4 minutes, and they’ll warm right up.
APPLE TART INGREDIENTS
Essentially, this puff pastry dessert with apples has 2 ingredients - pastry and apples – so make them count. That’s the key to its success.
Puff pastry: Ready-made pastry is available everywhere, online and in supermarkets. Buy the best you can find. But if you’re feeling ambitious, go ahead and make it from scratch at home.
Apples: No matter which part of the world you’re in, I strongly support buying locally. It’s the best choice for this apple tart in puff pastry. Find a farmer near you and use the variety they grow.
Something crisp that can hold shape after baking would be a good choice, like Red Delicious or Granny Smith. I, of course, opted for the local, orchard-grown Kinnaur apples, and they were succulent, sweet, and juicy.
FRUIT PUFF PASTRY RECIPES
MORE TART RECIPES
The Best Apple Puff Pastry Tart
- 1 sheet ( 500 gms /17.6 oz) Puff pastry
- 1/2 cup (115 gms) Cream cheese, softened
- 3 tbsp Icing sugar
- 2 Apples, sliced
- 2 tsp Lemon juice
- 1.5 tsp Cinnamon powder
- 2 tsp Granulated sugar, for topping Optional
- Preheat your oven to 200 C. Line a baking tray with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 10"*12".
- Place the pastry on the prepared tray.
- Score the pastry around the edges, leaving a 1/2" border all around.
- Lightly whisk the cream cheese and icing sugar.
- Spread on the rolled-out pastry, leaving 1/2" edge all around the pastry.
- Lightly toss the apple slices with lemon juice and place them on top of the cream cheese.
- Sprinkle the cinnamon powder and granulated sugar on top.
- Bake at 200 C for 25-30 minutes, until the apples are lightly caramelized and the pastry, golden brown.
- Let cool for 5-10 minutes before slicing and serving. Enjoy warm!
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