Super easy puff pastry apple tart made simple with puff pastry, apples, and apricot jam. Serve with whipped cream!
- 1 1/2 Granny Smith apples (or other crispy apples, avoid grainy varieties)
- 1 puff pastry sheet
- 2 tbsp apricot jam + 1 tsp water
- 2 tbsp unsalted butter
- cinnamon sugar (1/4 cup granulated sugar, 1 tbsp ground cinnamon, pinch of kosher salt)
- whipped cream, optional
- Defrost your puff pastry (if frozen) at room temp just until you’re able to unfold the puff pastry without tearing it. Place puff pastry sheet on a parchment-lined baking sheet. Preheat your oven to 350 degrees F.
- In a small bowl, add apricot jam and 1 tsp of water at a time to loosen the jam to the consistency of maple syrup. Brush the puff pastry with the loosened apricot jam where you will be placing the apples. Set the rest aside.
- Cut apples into thin slices, about 1/4 inch each slice. Lay the apples onto the puff pastry with the slices overlapping one another, leaving 1/2 inch of puff pastry around all edges. Brush more apricot jam onto the top side of the apple slices. In another small bowl, mix the sugar, cinnamon, and salt together to make the cinnamon sugar. Sprinkle generous amounts of cinnamon sugar over the apples, until every slice is evenly sugared. Fold in the edges of the pastry. Melt butter in a small bowl and brush along the edges of the tart.
- Bake tart on the parchment-lined baking sheet for 15-20 minutes or until the pastry is golden brown. Brush baked apples with the remaining apricot jam mixture to glaze the tart. Serve with whipped cream or ice cream!
Make-Ahead: You can definitely make this tart a day before you need it (even freeze it for future use), but I’d recommend serving this tart closest to when you bake it since we are dealing with puff pastry, and the texture is at its best when freshly baked.
Keywords: thanksgiving, puff pastry, apple tart, apple pie