French-Inspired Apple Tart With Puff Pastry
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If fall had a signature dessert, apple tart with puff pastry would be it. Layers of flaky puff pastry, caramelized apples, and a dusting of sugar come together in a cozy comfort treat you’ll be obsessed with this season. Serve it warm with a scoop of vanilla ice cream for a dessert that feels straight out of a French café.
Making my favorite treats couldn’t be easier, thanks to store-bought puff pastry. From cinnamon rolls and palmiers to sausage rolls, it’s my go-to shortcut for quick, impressive bakes. And when apple season hits, I turn to it once again for this stunning French-inspired puff pastry apple tart.
It’s delicious warm with ice cream or chilled with whipped cream for a lighter treat. Perfect for cozy fall weekends or when you need a last-minute dessert that feels special. It’s light, buttery, and utterly irresistible all year round.
Why My Recipe Works
- 10-minute prep
- Puff pastry convenience: No dough prep required.
- All-day treat: Enjoy it plain with coffee for breakfast or dress it up with ice cream for an after-dinner dessert.
- Make-ahead friendly: Prep and assemble the tarts a few hours ahead, keep in the fridge, and just pop in the oven whenever you’re ready.
- Year-round favorite: Cozy for fall, but equally perfect for spring brunches or summer afternoon tea.
How to Make Apple Tart With Puff Pastry
Apple tart with puff pastry looks bakery-perfect but is super easy to assemble. It’s ready to bake in minutes after caramelizing the apples, prepping the puff pastry, and assembling the tarts. Once cool, just garnish and serve.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the tarts:
- Puff pastry: I like using store-bought frozen puff pastry to keep things quick and easy, but homemade works just as well if you want to make it from scratch.
For the filling:
- Red Delicious apple: Red Delicious is naturally sweet, tender, and holds its shape beautifully when baked.
- Butter: Unsalted
- Brown sugar
- Granulated sugar
- Cinnamon
- Salt
For serving:
- Confectioner’s sugar
- Vanilla ice cream (optional)
Step-By-Step Instructions
It takes less than an hour to make a batch of this stunning fall treat. Follow the instructions below and you can’t go wrong.
Step 1: Make the filling
Preheat the oven to 375°F (190°C).
Melt 2 tablespoons of butter in a frying pan or skillet over medium heat. Add the apples. Sprinkle brown sugar, granulated sugar, cinnamon, and salt over the apples and mix to combine. Once bubbling, cook for about 10 minutes, until tender and caramelized. Remove from heat and let cool slightly.
Step 2: Roll out the pastry
On a lightly floured surface, roll out the puff pastry and cut into 6 even rectangles.
Step 3: Assemble the tart
Divide the remaining butter into 6 portions and place them on a baking sheet with ample space between. Arrange a portion of the caramelized apples (about 4 slices per tart) and then cover with a rectangle of puff pastry. Press the edges down gently with a fork to seal.
Step 4: Bake and cool
Bake in the preheated oven for 30 minutes, or until the puff pastry is golden and puffed. Let the tarts cool for a few minutes, then carefully flip each tart onto a plate. Be cautious when flipping, as the caramel will be hot and sticky.
Substitutions
- Red Delicious apple: Replace with Fuji, Gala, Honeycrisp, or other best apples for baking.
- Butter: Use coconut oil if you’re looking for a dairy-free alternative.
- Cinnamon: Substitute with apple pie spice or a pinch of nutmeg and clove.
Expert Tips
- Thaw puff pastry properly: Let it thaw in the fridge until pliable but still cool. If it gets too warm, it won’t puff up as nicely in the oven.
- Keep puff pastry cold: Cold dough equals flaky layers. If the pastry feels soft, pop it back in the fridge for a few minutes before baking.
- Slice apples thin and even: Uniform slices cook evenly and create that beautiful, bakery-style fan pattern on top.
- Don’t overfill: While it’s tempting to add extra apples, overstuffing the tarts can cause the filling to leak out. Leave a little space at the edges when placing the filling inside.
How to Store This Recipe
Store leftover apple tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Keep them layered with parchment paper to prevent sticking and help maintain the pastry’s crispness.
To freeze, let the baked tarts cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to a month.
To reheat, warm the tarts in a 350 F oven for 8 to 10 minutes or until the pastry is crisp and the filling is heated through. Don’t microwave as it can make the puff pastry soggy.
How to Serve Apple Tart With Puff Pastry
Serve your apple tart warm or at room temperature so the puff pastry stays crisp and the apples are tender. A light dusting of confectioner’s sugar or a drizzle of caramel sauce makes it feel instantly elegant.
For extra indulgence, pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of crème fraîche. It’s also lovely with a glass of apple cider cocktail or a mug of spiced chai or hot coffee for the perfect cozy finish.
More Apple Recipes To Try
Easy Apple Tart On Puff Pastry Recipe
Ingredients
For the Tarts:
- 1 sheet puff pastry thawed if frozen
For the Apples:
- 1 medium Red Delicious apple peeled, cored, and thinly sliced
- 4 tablespoons unsalted butter divided
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ⅙ teaspoon salt
For Serving:
- confectioner's sugar for dusting
- vanilla ice cream optional
Instructions
- Preheat the oven to 375 °F.
- Melt 2 tablespoons of butter in a frying pan or skillet over medium heat. Add the apples. Sprinkle brown sugar, granulated sugar, cinnamon, and salt over the apples and mix to combine. Once bubbling, cook for about 10 minutes, until tender and caramelized. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out the puff pastry and cut into 6 even rectangles.
- Divide the remaining butter into 6 portions and place them on a baking sheet with ample space between. Arrange a portion of the caramelized apples (about 4 slices per tart) and then cover with a rectangle of puff pastry. Press the edges down gently with a fork to seal.
- Bake in the preheated oven for 30 minutes, or until the puff pastry is golden and puffed. Let the tarts cool for a few minutes, then carefully flip each tart onto a plate. Be cautious when flipping, as the caramel will be hot and sticky.
Notes
- Thaw puff pastry in the fridge until it’s soft enough to handle but still cool so it puffs up nicely in the oven.
- Keep the dough cold for flaky layers, and chill it again if it starts to soften.
- Slice the apples thin and even so they cook evenly and create a neat, bakery-style look.
- Avoid overfilling to prevent leaks. Leave a little space around the edges for a clean bake.
