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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.

Easy Apple Tart

by Namiko Hirasawa Chen
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.
Prep: 15 minutes
Cook: 25 minutes
Thawing: 15 minutes
Total: 40 minutes
Servings: 6 (one 10" x 11" tart)

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
US Customary - Metric

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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