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Quick and delicious homemade easy apple tart made with puff pastry sheets, ready in just 40 minutes!
Whenever apples are in season, my daughter gets especially excited about this Easy Apple Tart recipe we often bake together. If you have children at home, you’ll have fun making this delicious dessert together!
Puff Pastry Sheet for Easy Apple Tart
The frozen puff pastry sheets are very versatile and can be used for many purposes, such as golden puffy crust for your fruit tarts, pastries, or pies. It’s a great ingredient to always have in your freezer, especially if you often have unexpected guests. With this tart recipe, you can also make it with seasonal fruits besides apples.
What else do I love about these pastry sheets? The buttery, flaky puff pastry crust! You really don’t need to be an expert baker to use these sheets, but the final results will surely impress your friends and family.
The frozen sheet of ready-made puffed pastry should be available in the freezer section of your supermarket.
What are the Best Apples for Your Easy Apple Tart?
For this recipe, I used Fuji apples, which are our family’s favorite kind of apple. Though, according to The Food Lab’s test result, it’s not the best kind of apple for an apple pie (if you have time, read the article). What are your favorite apples for your apple pies and tarts?
Here are some of the popular apples to use in pies and tarts (in alphabetical order).
- Golden Delicious
- Golden Delicious
- Granny Smith
- Pink Lady
- Rome Beauty
Quick and Easy Open-Face Apple Tart
You might have seen my other Easy Apple Pie recipe using similar ingredients. I think this Apple Tart recipe is even easier and quicker as we don’t have to cook the apple before placing them onto the puff pastry.
I also think this tart is prettier than my other pie because you can see the thin apple slices on top of the tart which make it look elegant. What can make this dessert even better? I love to serve this dessert with vanilla ice cream on the side. Simply delicious! 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!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
- 1 frozen puff pastry sheet (Each box usually comes with 2 sheets)
- 1 ½ Tbsp unsalted butter (Keep it cold)
- 2 apples (I used Fuji Apple)
- 1 Tbsp confectioners’ sugar/powder sugar
- 2 Tbsp apricot jam (See Notes)
- 2 tsps water
- 1 large egg yolk
- 1 tsp water
- 2 Tbsp sugar
- ¼ tsp cinnamon powder (optional)
Gather all your ingredients. Preheat the oven to 400 ºF (200 ºC). Cut the cold butter into small cubes.
- Allow the puff pastry sheet to thaw on a sheet of parchment paper for about 15-20 minutes, then carefully unfold it. When the dough is thawed, use a rolling pin to roll out the dough: it helps make the dough more even and connects the folding creases (if there are any). Once puff pastry sheet has thawed, work quickly while it’s still cold. If the sheet reaches room temperature, return to the fridge to chill (but not refreeze).
- With a sharp knife, score a ¾ -inch border around the edge of the puff pastry sheet to create a crust (Do not cut all the way through the dough). Poke the inner square (rectangle) all over with a fork. Transfer the puff pastry sheet with parchment paper to a rimmed baking sheet.
- In a small bowl, add 2 Tbsp. apricot jam and 1 tsp. water. Stir well to combine so it’s easy to spread.
- In another small bowl, combine the egg yolk and 1 tsp. water. Whisk well together.
- In another small bowl, combine 2 Tbsp. sugar and ¼ tsp. cinnamon powder.
- Peel, core, and cut the apples into thin slices (1/8 inch or 3 mm thick). Try to keep the slices stacked together so you can easily spread and fan out on the puff pastry.
- Evenly spread the apricot glaze in the center of the pastry sheet.
- Arrange the apple slices on the jam, overlapping slightly and fanning them out as you go. You may end up not using all the apple slices, just eat and enjoy them.
- Sprinkle with sugar and cinnamon mixture. Brush around the crust with the egg wash. And then place the butter cubes over the apples.
Bake at 400 ºF (200 ºC) for about 22 to 25 minutes, or until the crust is golden brown.
- Transfer the pan to a wire rack and cool for at least 10 minutes before slicing. If you like, sprinkle powder sugar on top and/or serve with vanilla ice cream.
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. Reheat the frozen tart (do not defrost) in the oven or oven toaster before you enjoy.
Apricot Jam: It can be replaced with apple sauce or fig jam.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.