Hamdi Saidani This Quick and Easy Apple Tart is a flaky and simple recipe, which is made with frozen puff pastry and fresh apples. It’s a straightforward recipe, ready in about 40 minutes.
Quick and Easy Apple Tart Ingredients
- 1 whole sheet frozen puff pastry (half a 17-ounce package), thawed and cut in half
- 1/4 cup brown sugar
- A pinch of salt
- 1 teaspoon lemon juice
- 1 large apple, cored, halved and sliced, but not peeled
- Store-bought caramel sauce, for serving
- 1/4 cup chopped pecans
How To Make Quick and Easy Apple Tart
- Prep the oven and apples: Preheat the oven to 400°F. In a large bowl, add the sugar, salt, and lemon juice to the apple slices. Stir to combine and let the mixture sit for a few minutes.
- Arrange the tarts: Place the puff pastry rectangles onto a rimmed baking sheet lined with parchment paper. Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Be sure to leave the juices behind in the bowl.
- Bake until golden: Bake for about 20 minutes, or until the pastry is puffed and golden brown.
- Serve: Remove the tarts from the baking sheet immediately and place them on a serving platter. Serve warm with a drizzle of caramel sauce and a sprinkle of chopped pecans.
Recipe Tips
- What are the best apples for a tart? Firm, crisp apples that hold their shape well are best. Tart apples like Granny Smith provide a nice contrast to the sweet caramel, while sweeter apples like Honeycrisp or Gala also work beautifully.
- How do I prevent a soggy bottom? The recipe’s tip to leave the juices behind in the bowl after macerating the apples is key. Also, ensure your oven is fully preheated to get a good, quick rise from the pastry.
- Can I make this ahead of time? These tarts are at their best when served warm and fresh from the oven to enjoy the flaky texture of the puff pastry. Assembling them just before baking is recommended.
- Can I add other spices? Absolutely. Tossing the apples with ½ teaspoon of cinnamon or a pinch of nutmeg along with the brown sugar will add a lovely warm spice flavor.
What To Serve With Apple Tart
This simple yet elegant dessert is perfect on its own, but it’s even more delicious with a classic topping.
- A scoop of vanilla bean ice cream
- A generous dollop of fresh whipped cream
- A sprinkle of powdered sugar
How To Store Apple Tart
- Room Temperature: Store any leftovers loosely covered at room temperature for up to 2 days. The puff pastry will soften over time. You can re-crisp them in a 350°F oven for a few minutes.
Apple Tart Nutrition Facts
- Serving Size: 1 tart
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to peel the apples?
No, the recipe specifically calls for unpeeled apples. The skin adds a beautiful rustic color and some texture to the finished tarts.
Why didn’t my puff pastry puff up?
This can happen if the pastry was not fully thawed, if it got too warm before baking, or if the oven wasn’t hot enough. Puff pastry relies on a very hot oven to create the steam that makes the layers rise and separate.
Can I use a different fruit?
Yes, this recipe is wonderful with other fruits. Thinly sliced firm pears, peaches, or plums would be fantastic substitutes.
Quick and Easy Apple Tart Recipe
Description
A simple yet elegant dessert using store-bought puff pastry and fresh apples for a flaky, golden, and delicious treat in minutes.
Ingredients
Instructions
- Preheat oven to 400°F. Toss the apple slices with brown sugar, salt, and lemon juice.
- Cut the puff pastry into two rectangles and place on a parchment-lined baking sheet.
- Layer the seasoned apple slices in an overlapping line on top of each pastry rectangle, leaving any juices behind.
- Bake for about 20 minutes until the pastry is puffed and golden.
- Serve warm, drizzled with caramel sauce and sprinkled with pecans.
Notes
- Using a mandoline is a great way to get uniformly thin apple slices.
- For a glossy finish, you can brush the apples with a little melted apricot jam after the tarts come out of the oven.
- Don’t overcrowd the baking sheet; use two if necessary to ensure the pastry has room to puff properly.
- This is a fantastic recipe for using up an abundance of autumn apples.
