Puff Pastry Apple Tart
If you’ve ever wanted a dessert that feels bakery-fancy but doesn’t take all day, this Puff Pastry Apple Tart is it. Sweet apples caramelized in butter and sugar get tucked under a flaky layer of puff pastry, then baked until golden. Flip them out of the pan, and you’ve got a glossy, impressive tart that looks like it came straight from a patisserie, but it’s simple enough for any home cook to pull off.
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Autumn is the perfect season for Puff Pastry Apple Tarts. As the apples bubble in buttery caramel, the kitchen fills with that irresistible, cozy scent that just screams fall. Once they’re out of the oven, dusted with sugar, and maybe crowned with a scoop of ice cream, these little tarts strike the balance between rustic comfort and elegant presentation.
The real time-saver here is store-bought puff pastry. It gives you all those golden, flaky layers without having to fuss over laminated dough from scratch. That shortcut makes these tarts a go-to for last-minute dinner parties, brunch spreads, or simply when you want a sweet treat with your evening tea.
Ingredients
- Puff pastry – Using pre-made puff pastry means you’ll have beautiful, buttery layers without the effort of homemade dough. Keep it chilled until ready to roll.
- Apples – Red Delicious works well, but you can swap in Honeycrisp, Pink Lady, or any variety that holds its shape while baking. Thin slices are key for layering.
- Brown sugar
- Granulated sugar
- Unsalted butter – Divided for caramelizing the apples and layering the pastry; it adds richness and flavor throughout.
- Ground cinnamon – Just a touch gives warmth and pairs perfectly with apples.
- Salt
- Powdered sugar – For dusting the finished tarts before serving.
- Whipped cream or vanilla ice cream – Optional for topping.
How to Make Puff Pastry Apple Tart
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating the oven to 375°F (190°C). Puff pastry bakes best at consistent heat, so if you have an oven thermometer, it’s worth using.
Melt one tablespoon of butter in a nonstick skillet over medium heat. Stir in both sugars, the cinnamon, and a pinch of salt with a silicone spatula, and cook until the mixture melts into a bubbling caramel. Add the sliced apples to the skillet and gently cook them over medium-low heat for about 10 minutes. Stir carefully so the slices soften and caramelize without breaking apart.
On a lightly floured surface, roll out the puff pastry with a rolling pin. Use a pastry cutter to divide it into six rectangles.
Place the remaining butter in small pats onto a parchment-lined baking sheet. Top each with a few slices of caramelized apple, then cover with a rectangle of puff pastry. Seal the edges with a fork to keep everything tucked inside. Repeat with the rest of the apples and pastry.
Slide the baking sheet into the oven and bake for 30 minutes, or until the pastry is puffed and golden brown.
Let the tarts rest for a few minutes, then flip them carefully onto serving plates. A pair of silicone-tipped tongs makes flipping safe and easy—the caramel will be piping hot.
Dust lightly with powdered sugar, and serve warm or at room temperature. For a little extra indulgence, add whipped cream or ice cream on the side.
Chef Jenn’s Tips
- Choose apples that won’t turn mushy—Honeycrisp and Pink Lady are especially reliable.
- Watch your caramel closely; it can go from perfect to burnt in seconds.
- If puff pastry starts sticking as you roll, pop it back in the fridge for a few minutes.
- A pizza cutter makes cutting pastry quick and neat.
- Don’t skip parchment paper; the caramel will glue to pans and make cleanup tricky.
Recommended
Serving Suggestions
These mini tarts are versatile and fit just about any occasion. Serve them after a cozy fall dinner, add them to a brunch table alongside coffee and tea, or enjoy them as an afternoon pick-me-up. A drizzle of caramel sauce or a mug of hot spiced cider takes the cozy vibes even further.
Storage
These tarts taste best fresh from the oven when the pastry is crisp. Leftovers can be kept in the fridge for up to 2 days in an airtight container. Reheat in a 300°F oven until the pastry is warmed and crisp again. Freezing isn’t recommended since puff pastry loses its texture once thawed.
Puff Pastry Apple Tart
Equipment
Ingredients
- 1 sheet puff pastry thawed if frozen
- 1 apple peeled, cored, and thinly sliced
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter divided (1 tablespoon for caramelizing, 3 tablespoons for layering)
- ½ teaspoon cinnamon
- pinch salt
- powdered sugar for serving
- whipped cream or vanilla ice cream, optional, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt 1 tablespoon butter. Stir in sugars, cinnamon, and salt until bubbly.
- Add apple slices and cook 10 minutes, until softened and caramelized.
- Roll out puff pastry on a floured surface and cut into 6 rectangles.
- On a parchment-lined baking sheet, place a small pat of butter, a few apple slices, and cover with pastry. Seal edges with a fork.
- Bake for 30 minutes until golden.
- Let cool briefly, then flip tarts onto plates. Dust with powdered sugar.
- Serve warm with ice cream or whipped cream if desired.
Notes
Chef Jenn’s Tips
- Choose apples that won’t turn mushy—Honeycrisp and Pink Lady are especially reliable.
- Watch your caramel closely; it can go from perfect to burnt in seconds.
- If puff pastry starts sticking as you roll, pop it back in the fridge for a few minutes.
- A pizza cutter makes cutting pastry quick and neat.
- Don’t skip parchment paper—caramel can cling to pans and make cleanup tricky.
