Easy Apple Tart Recipes
Buttery puff pastry, tender cinnamon apples, and a glossy apricot finish make this rustic tart wonderfully simple.
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Servings:
Ingredients
Main Ingredients
- 14 oz puff pastry, thawed store-bought
- 1.25 lb baking apples, peeled and thinly sliced Honeycrisp or Granny Smith
- 0.33 cup granulated sugar
- 2 tbsp light brown sugar packed
- 1 tbsp lemon juice fresh
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 0.125 tsp fine sea salt
- 2 tbsp unsalted butter, melted
- 3 tbsp apricot jam for glazing
- 0.5 tsp vanilla extract
- 2 tbsp all-purpose flour for dusting
- 1 tbsp coarse sugar for sprinkling
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with parchment.
- Dust the counter with flour. Roll puff pastry to a thin rectangle.
- Move pastry to the sheet. Score a 1-inch border and dock the center.
- Toss sliced apples with lemon juice, sugars, cinnamon, salt, cornstarch, and vanilla.
- Arrange apples inside the border, slightly overlapping in rows.
- Brush apples and pastry edges with melted butter. Sprinkle with coarse sugar.
- Bake until apples are tender and pastry is deep golden, 30 to 35 minutes.
- Warm apricot jam with a splash of water. Brush over hot apples to glaze.
- Cool 10 minutes. Slice and serve warm or at room temperature.
Notes
Variation: Swap apricot jam with apple jelly or orange marmalade for a different glaze. Serve with vanilla ice cream or whipped cream. Leftovers keep covered at room temperature for 1 day or refrigerated for 3 days; reheat briefly to crisp.
This recipe is an original creation inspired by classic Easy Apple Tart Recipes flavors. All ingredient ratios and instructions are independently developed.