Easy Apple Tart: Rectangular slices of apple tart with golden puff pastry, layered with thin apple slices, sprinkled with cinnamon and sugar, arranged on parchment paper for a simple yet elegant dessert.

Easy Apple Tart Recipe at a Glance

Most apple tart recipes need over an hour to make the crust from scratch. My easy apple tart recipe uses store-bought puff pastry, crisp Fuji apples, and a thin layer of apricot jam. The tart apples cut through the flaky, buttery crust for a light, non-heavy dessert ready in 40 minutes.

Why You’ll Love It

  • Foolproof, even for non-bakers. No dough to make, no blind baking, or crimping required. It’s a great recipe to make in a hurry or together with kids.
  • Works with any seasonal fruit. Try peaches in spring, berries in summer, and pears in winter.
  • Looks bakery-made. The open face shows off the fanned apple slices, and the scored crust puffs up golden and flaky.
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What readers say
Made this for dessert for Christmas and it was a huge hit! It was very easy to make.The puff pastry I had was a big wider than my sheet pan so I folded the sides and it still worked. The apricot jam was a delicious touch and glad I included that instead of omitting. I chose not to peel the apples and that worked just fine. Definitely recommended for an easy dessert that looks and tastes beautiful.

MAYA

My Recipe Story

I keep a box of puff pastry in the freezer year-round, and when apple season comes around my daughter starts asking for this Easy Apple Tart. We bake it together most years. Fuji apples are our family’s favorite, so that’s usually what goes in. This tart is also what I reach for when hosting last minute guests.

If you love easy fall desserts, try my Pear and Almond Tart, Japanese Sweet Potato Pie, and Kabocha Squash Pie next!

Easy Apple Tart: Rectangular slices of apple tart with flaky crust, topped with thinly sliced apples, cinnamon, and powdered sugar, arranged on a baking sheet lined with parchment paper.

Key Ingredients

  • Frozen puff pastry
  • Unsalted butter (cold)
  • Apples – see my list for the best apples to use
  • Apricot jam (or apple jelly or fig jam) – optional but it adds a nice jammy sweetness to the tart
  • Confectioners’ sugar (powdered sugar)
  • Egg – use the yolk for egg wash
  • Cinnamon sugar – a combination of sugar and ground cinnamon
An Easy Apple Tart, golden-brown and inviting, features thinly sliced apples arranged beautifully on puff pastry, dusted with cinnamon and set on parchment paper. In the background, powdered sugar and a sifter complete this simple yet elegant dessert scene.

Best Apples to Use

For this recipe, I used Fuji apples, which are our family’s favorite kind of apple. However, according to The Food Lab’s test result, it’s not the best kind of apple for an apple pie. Granny Smith apples are one of the top choices for baking. What are your favorite(s) for making apple pies and tarts?

Here are some of the popular apples to use in pies and tarts (in alphabetical order).

  • Braeburn
  • Golden Delicious
  • Gala
  • Granny Smith
  • Honeycrisp
  • Jonagold
  • Jonathan
  • Melrose
  • Mutsu
  • Pink Lady
  • Rome Beauty
  • Winesap
A slice of Easy Apple Tart with golden flaky crust sits on a blue and white plate, served with a scoop of vanilla ice cream. The rest of the tart is in a baking tray in the background.

Why I Use Puff Pastry for an Easy Apple Tart

Most tarts start with a separate crust you mix, chill, roll, and blind bake, which can take quite some time to make. For this tart, I reach for frozen puff pastry instead. I always have one or two rolls of it in the freezer to whip up fruit tarts, pastries, or pies whenever the craving strikes.

You’ll find the sheets in boxes of two in the freezer section of any supermarket. Thaw one for 15 minutes and it’s ready to score, prick, and fill. If you are a curious baker looking to make a pastry base from scratch, try my Perfect Sweet Tart Crust recipe.

Namiko Hirasawa Chen

Nami’s Recipe Tips

Before you start, here are a few things I’ve learned along the way.

  • Keep the pastry cold – Warm pastry lets the butter melt into the dough instead of staying in layers, so it won’t puff. If it softens, chill it until firm. Don’t refreeze it.
  • Score and prick the pie crust –The scored edge rises into a rim, and the pricked center lets steam escape so the apples sit level. Cut all the way through and the rim separates from the base.
  • Keep the egg wash out of the score line – Brush only the top of the border. Egg that runs down into the cut glues the layers together, and that section won’t rise.
  • Slice apples evenly – At ⅛ inch the apples cook through in the same time the pastry takes to brown. Thicker slices stay firm, and paper-thin slices dry out.
  • Scatter the butter cold – Cold cubes melt slowly and baste the apples as they go. Butter that’s already soft soaks in at the start and does nothing later.
  • Wait 10 minutes before slicing – The jam is molten out of the oven and the base is still soft. Ten minutes on a rack and it cuts cleanly instead of dragging.
A slice of Easy Apple Tart served with a scoop of vanilla ice cream sits on a blue and white patterned plate, with a fork resting on the side.

Best Ways to Enjoy This Apple Tart

This apple tart is light and delicious when eaten on its own, but is also amazing a la mode with a scoop of vanilla ice cream on the side. You could do it with fresh whipped cream or crème fraîche too.

Here is another tip, you can make this tart ahead of time and set it aside. Simply reheat in a low oven temp before serving!

Storage and Reheating Tips

To store: Wrap the tart in aluminum foil (I keep them individually packed for a later snack) and put in a freezer bag. Store in the freezer for up to a month.

To reheat: Reheat the frozen tart (do not defrost) in the oven or oven toaster before you enjoy.

More Tart and Pie Recipes You’ll Enjoy

Pear and Almond Tart (Pear Frangipane Tart) dusted with powdered sugar and sprinkled with toasted almond slices.
Japanese sweet potato pie served on plates along with coffeel

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Easy Apple Tart

4.86 from 81 votes
by Namiko Hirasawa Chen
Easy Apple Tart: Rectangular slices of apple tart with flaky crust, topped with thinly sliced apples, cinnamon, and powdered sugar, arranged on a baking sheet lined with parchment paper.
Store-bought puff pastry does the work here. Spread a thin layer of apricot jam to seal the base, fan sliced apples over it, and bake until the border puffs golden and the edges caramelize. Ready in 40 minutes.
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Prep: 15 minutes
Cook: 25 minutes
Thawing: 15 minutes
Total: 40 minutes

Ingredients 
 

Servings: 6 (one 10″ x 11″ tart)

For the Tart

  • 1 sheet frozen puff pastry (boxes come with 2 sheets)
  • 1½ Tbsp unsalted butter (cold)
  • 2 apples (Fuji, or any baking apple)
  • 1 Tbsp confectioners’ sugar (for dusting)

For the Apricot Glaze

  • 2 Tbsp apricot jam (fig jam or apple jelly work too)
  • 2 tsp water

For the Sugar Sprinkle

  • 2 Tbsp sugar
  • ¼ tsp ground cinnamon (optional)

For the Egg Wash

  • 1 large egg yolk
  • 1 tsp water

Instructions

Before You Start

  • Gather all the ingredients.
    Place 1 sheet frozen puff pastry on parchment paper. Thaw at room temperature for 15–20 minutes, until it unfolds without cracking.
    Meanwhile, preheat the oven to 400°F (200°C). For a convection oven, reduce the temperature by 25°F (15°C).
    Cut 1½ Tbsp unsalted butter into small cubes and refrigerate until needed.
    Easy Apple Tart ingredients are ready: two apples, butter, an egg yolk, sugar, flour, jam, cinnamon, and puff pastry on a wooden surface; next to cubed butter on parchment paper.
  • Combine 2 Tbsp sugar and ¼ tsp ground cinnamon in a small bowl. In a second bowl, whisk 1 large egg yolk and 1 tsp water together. In a third bowl, stir 2 Tbsp apricot jam and 2 tsp water until spreadable.
    Three glass bowls on a wooden surface: one with sugar and a spoon, one with beaten egg and a spoon, and one with orange jam and a spoon—all the simple ingredients you’ll need to prepare an Easy Apple Tart.

To Prepare the Puff Pastry

  • Unfold the thawed pastry sheet. Roll it out lightly with a rolling pin to even the thickness and seal any fold lines.
    Score a ¾-inch (2-cm) border around the edges with a sharp knife, without cutting all the way through. Prick the inner rectangle all over with a fork.
    Slide the parchment and pastry onto a rimmed baking sheet.
    Nami's Tip: The scored edge is what puffs into a rim. Pricking the inside lets steam escape so it stays flat under the apples. Skip the pricking and the center rises and tips the fruit off.
    Keep the pastry cold. If it warms up, chill it in the refrigerator until firm before continuing. Don't refreeze it.
    Two images of a puff pastry sheet: on the left, the plain sheet; on the right, the sheet with pricked holes made with a fork, both on parchment paper with a rolling pin, fork, and knife nearby—perfect prep steps for making an Easy Apple Tart.

To Cut the Apples

  • Peel and quarter 2 apples, then core them. Cut each quarter crosswise into ⅛-inch (3-mm) slices. Keep each stack together so the slices fan out neatly on the pastry.
    Nami's Tip: Thicker slices are still crunchy when the pastry is done. Thinner ones dry out before the crust browns.
    A whole apple, peeled and sliced with a knife on a wooden cutting board; on the right, peeled and sliced apple pieces and a knife rest on the same board—perfect preparation for an Easy Apple Tart.

To Assemble the Tart

  • Spread the apricot glaze evenly over the pastry, avoiding the crust edges. Arrange the apple slices on top, overlapping them slightly and fanning them out as you go. You may not need all the slices.
    Nami's Tip: The glaze seals the pastry so the apple juice can't soak in.
    A sheet of pastry with apricot jam is shown on the left. On the right, the pastry is topped with neatly arranged slices of apple, creating an Easy Apple Tart that’s as beautiful as it is delicious.
  • Sprinkle the sugar mixture over the apples. Brush the top of the border with the egg wash. Scatter the butter cubes over the apples.
    Nami's Tip: Avoid brushing the cut. It glues the layers together and that edge won't rise.
    Two uncooked Easy Apple Tarts on parchment paper: the left tart has sugar and cinnamon sprinkled over the apples, while the right tart also features an egg wash brushed on its edges.

To Bake

  • Bake at 400°F (200°C) for 22–25 minutes, or until the crust is golden brown.
    Two side-by-side photos show an Easy Apple Tart on a baking tray: the left image is before baking, with raw apples and butter, and the right image is after baking, with golden, cooked apples and pastry.

To Serve

  • Transfer the baking sheet to a wire rack and cool for at least 10 minutes before slicing into squares. If you'd like, sprinkle 1 Tbsp confectioners’ sugar on top. It's also delicious served with vanilla ice cream.
    Nami's Tip: The jam is molten out of the oven and the base is soft. Ten minutes on a rack and it cuts cleanly instead of dragging.
    Two rectangular easy apple tarts with thinly sliced apples arranged in rows on flaky pastry. One tart is plain, while the other is dusted with powdered sugar. Both are on parchment-lined baking sheets.

To Store

  • Wrap the leftover squares in aluminum foil and place them in a freezer bag. Freeze for up to a month. I wrap mine individually so there's always an easy snack in the freezer.
    To reheat, place a frozen square (do not defrost) in the oven or toaster oven at 350°F (180°C) until warm and the pastry crisps again.

Nutrition

Calories: 328kcal, Carbohydrates: 37g, Protein: 4g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 107mg, Potassium: 99mg, Fiber: 2g, Sugar: 15g, Vitamin A: 175IU, Vitamin C: 3mg, Calcium: 15mg, Iron: 1mg

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Editor’s Note: This post was originally published on October 25, 2016. It was updated with improved step-by-step instructions and extra troubleshooting guidance on September 5, 2026.