With only 4 ingredients, this rustic, easy, and super delicious puff pastry apple tart will be ready in a matter of minutes. Impress your friends and family with this perfect fall holiday dessert!
The phrase ‘easy as pie’ has never rang more true. This puff pastry apple tart recipe is hassle-free, unbelievably delightful, and is probably the easiest and quickest tart you’ll ever make. Just like my salted caramel apple scones, this apple tart has fall written all over it.
Keep this recipe bookmarked this upcoming season when you want to serve up something that not only looks impressive, but tastes amazing, too. Best served warm with a bit of powdered sugar and ice cream, this tart has a crispy, puff pastry crust and is filled with fresh, roasted apples coated drizzled with sugar and melted butter.
How to make puff pastry apple tart
This recipe is made with puff pastry, a laminated dough that bakes up into crispy, flaky layers. Rolled puff pastry sheets come in different sizes in different supermarkets (and countries), but I like to cut the dough to about 3.5in/9cm wide by 12in/30cm long so the sliced apples fit perfectly and still have a border around them.
However, you can make the tarts in any shape or size you like. Feel free to experiment and get creative here! Just be sure to layer your apples, sprinkle with sugar and drizzle with some butter, and that’s it.
- Thaw your pastry dough by leaving it in the fridge for a few hours or leaving it on the counter until it has dethawed. Then, unfold and cut it to the desired length or shape and place on a sheet pan lined with parchment paper. For this recipe, I like to cut the dough into two 3.5x12in/9x30cm rectangles so the sliced apples fit perfectly and still have a border around them.
- Cut your apples in half and use an apple corner or pairing knife to remove the core. Cut your apples into thin slices and layer them over your pastry dough, allowing them to slightly overlap. Sprinkle the apples with sugar and melted butter, and it’s ready for the oven. That’s it!
Pro tip: Keep in mind that this recipe is incredibly customizable. My rule of thumb is this: for every medium sized apple, I use 1.5 tablespoons of sugar and 1.5 tablespoons butter. You can also sprinkle some cinnamon or sliced almonds over the apples if you like. If you want to experiment with different fruits, you can try this recipe with any stone fruit. Try fresh plums, apricots, and cherries, just to name a few!
What apples are best for apple tarts?
You can really use any type of apples you like or have on hand for this recipe, but my preference is Granny Smith. Granny Smith apples are a bit tart which offsets the sugar. As the tart bakes, the caramelized sugar tastes amazing with the slight tartness of Granny Smith apples.
More fall apple recipes you’ll enjoy:
- Apple Upside Down Cake: This moist, scrumptious butter cake has caramelized apples baked right into it.
- 5-Ingredient Individual Apple Crumble: These perfectly portioned apple crumbles are made with juicy apples and topped with sweet and crunchy streusel. Best served with vanilla ice cream!
- Baked Apple Cider Donuts: These perfect fall donuts are so moist and tender and are coated with irresistible cinnamon and sugar.
- Caramel Apple Rolls: This twist on classic cinnamon rolls is filled with a sticky, gooey apple filling.
Easy Puff Pastry Apple Tart
With only 4 ingredients, this rustic, easy, and super delicious puff pastry apple tart will be ready in a matter of minutes.
- Frozen and thawed puff pastry (one store-bought package is enough)
- 2-3 apples of your choice (I like Granny Smith)
- 3 tablespoons (40g) granulated sugar
- 3 tablespoons (40g) unsalted butter, melted
Preheat oven to 400F/250C. Line a baking sheet with parchment paper and set aside.
Cut puff pastry into two long strips, each approximately 3.5x12 inch (9x30 cm).
Peel apples, cut them in half through the core, and remove the core using a melon baller or a knife. Place the halved apples cut side down, and cut into very thin slices.
Arrange apples on the pastry, overlapping each other slightly, leaving a bit of a border around the sides. For each tart, sprinkle half of the sugar and gently brush with half of the melted butter.
Bake for 20-25 minutes, until edges are golden brown. Allow to cool completely on a wire rack.
Serve warm or at room temperature. Sprinkle with powdered sugar and serve with ice cream if you like.