Puff Pastry Apple Tart
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If you’re looking for a last-minute dessert for your holiday spread, look no further than this gorgeous flaky Puff Pastry Apple Tart!
Layered with spiced frangipane, sweet Honeycrisp apple, and cinnamon sugar, this elegant and delicious tart comes together in less than one hour and is sure to impress.
This recipe uses store-bought frozen puff pastry for maximum ease. The flavors are reminiscent of this crowd-favorite Pear Frangipane Tart, but the preparation is much simpler.
To take it up a notch, serve it with warm salted bourbon caramel sauce for drizzling on top!
Why You’ll Love This Apple Tart:
- Prep and Time-Friendly – store-bought frozen puff pastry allow you to assemble and bake this flaky, gorgeous apple tart in less than an hour. You’ll need just two apples and zero peeling is required. This tart is a fabulous and easy alternative to traditional apple pie, yet delivers just as much flavor.
- Elegant – sweet and juicy apple slices, spiced frangipane, and flaky puff pastry produce an elegant, yet beautifully rustic tart. It looks like something you’d find at a French or artisanal bakery!
- Festive – while this tart can be enjoyed all year long, the Honeycrisp apples, warm spices, and colors are particularly suited for the holiday season. Serve on Thanksgiving or Christmas, or alongside a gorgeous brunch spread.
Puff Pastry Apple Tart Assembly:
See recipe box below for more detailed, printable instructions and step-by-step photos.
- Preheat the Oven: Preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Prepare Puff Pastry: Carefully unroll or unfold the thawed puff pastry sheet and set onto a lightly floured work surface or sheet of parchment paper. Using a lightly floured rolling pin, gently roll the dough into a 9 x 13-inch (23 x 33 cm) rectangle. Transfer to the parchment-lined sheet pan. Using a fork, gently prick the inner portion of the dough, leaving a one-inch border on all sides.
- Add the Frangipane: Dollop the frangipane evenly across the surface of the dough, leaving the 1-inch border on all sides. Use an offset spatula to spread it into a very thin, even layer.
- Layer on the Apples: Transfer and arrange the apple slices onto the frangipane filling – lengthwise into two rows – alternating the direction of the slices in each row. They should overlap one another slightly.
- Finish with Cinnamon Sugar and Butter: Sprinkle the filling evenly with the cinnamon sugar mixture, then top with the butter pieces. Using a pastry brush (or your fingertips), lightly brush the border edges of the dough with egg wash.
- Bake and Serve: Bake for 20 to 25 minutes or until the crust is puffed and deep golden brown. Set on a wire rack to cool for 10 minutes. Slice into squares and serve warm with bourbon caramel sauce and and vanilla ice cream.
Make Ahead Tips + Instructions:
Serving this dish for a busy holiday, such as Thanksgiving or Christmas? This tart comes together quickly, but you can prepare several components ahead or bake it ahead.
- Prepare the Frangipane Filling: The frangipane can be prepped 1-2 days ahead and stored in a covered container in the refrigerator. NOTE: Allow it to come to room temperature (*this is very important*) before using – this may take an hour or longer. It should be soft, fluffy, and easily spreadable, otherwise it will tear the pastry dough and be impossible to spread.
- Roll and Dock the Dough: The puff pastry can be rolled and docked the night or morning before baking. Set on a parchment-lined baking sheet, cover the surface tightly with plastic wrap, and refrigerate until you are ready to assemble the tart.
- Make the Cinnamon Sugar: Prepare the simple cinnamon sugar mixture up to a week ahead and store in a covered container at room temperature.
IMPORTANT NOTE: Thaw the frozen puff pastry sheet overnight in the refrigerator – or, if necessary, at room temperature for 1 to 2 hours (immediately transfer to the refrigerator once thawed; the dough should still be very cold).
How Far Ahead Can I Bake This Apple Tart?
Puff pastry has the best texture the day it is baked. With that said, this puff pastry apple tart can be baked in the morning or hours before serving.
Reheating Instructions: If baking ahead, I strongly recommend warming it in the oven before serving. Set the baked tart on a parchment-paper lined sheet pan (or sheet pan lined with a heat-proof baking rack). Warm in a 325°F (160°C) oven for 10 to 15 minutes. Let cool for several minutes and serve. Let cool for several minutes and serve.
How to Serve This Tart:
This apple tart is fabulous served warm and topped with scoops of vanilla ice cream, crème anglaise, or lightly sweetened whipped cream. I highly recommend preparing a batch of warm salted bourbon caramel sauce for drizzling on top.
The sweet and salty caramel compliments the apple, spices, and frangipane wonderfully and takes this dessert to another level. Don’t skip it!
Puff Pastry Apple Tart
This flaky Puff Pastry Apple Tart is layered with spiced frangipane, thinly sliced apple, and finished with cinnamon sugar. An elegant, delicious, and easy-to-assemble dessert for fall, winter, and holiday season. I highly recommend serving this tart with warm salted bourbon caramel sauce for drizzling. The sweet and salty caramel compliments the apple, spices, and frangipane wonderfully and takes this dessert to the next level. Make-Ahead Tips + Re-Warming Instructions: See the note section at the bottom of the recipe box for details.
Ingredients
For the Pastry:
- 1 sheet frozen puff pastry, thawed (roughly 8-9 ounces)
- unbleached all purpose flour for dusting
Frangipane:
- 2 tablespoons (30g) soft unsalted butter
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup (28g) almond meal/flour
- ½ teaspoon ground cinnamon
- pinch kosher salt
For the Egg Wash:
- 1 large egg
- 1 teaspoon water
For the Apple Filling:
- 2 tablespoons (25g) granulated sugar
- ⅛ teaspoon ground cinnamon
- 2 medium Honeycrisp apples (roughly ¾ lb; 12 ounces)
- ½ tablespoon cold unsalted butter cut into very small pieces
For Serving:
- salted bourbon caramel sauce for drizzling
- vanilla ice cream
Instructions
- Important Preparation Note: Make sure to thaw the frozen puff pastry sheet overnight in the refrigerator the day before baking – or, if necessary, at room temperature for at least 1 to 2 hours (immediately transfer to the refrigerator once thawed; the dough should still be very chilled).
- Preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Prepare Pastry: Carefully unroll or unfold the thawed puff pastry sheet (discard any packing paper) and set onto a lightly floured work surface or large sheet of parchment paper. Using a lightly floured rolling pin, gently roll the dough into a 9 x 13-inch (23 x 33 cm) rectangle. Transfer the dough to the parchment-lined sheet pan. Using a fork, gently prick the inner portion of the dough, leaving a one-inch border on all sides. Cover lightly with plastic wrap and place in the fridge to chill while you prepare the frangipane and remaining ingredients.
- Make the Frangipane: Using a mini food processor or handheld mixer, combine the soft butter (*see note at end of paragraph) and granulated sugar. Beat until creamy, scraping down the bowl as needed. Add the egg yolk and vanilla and mix until incorporated. Stir in the almond meal/flour, cinnamon, and salt. Important Note: The frangipane should be soft and easily spreadable, otherwise it will tear the puff pastry. If it feels very thick, allow it to sit out at room temperature to soften before proceeding.
- Make Egg Wash: Whisk the egg and water in a small bowl until smooth. Set aside.
- Assemble the Tart: In a small bowl, combine the granulated sugar and cinnamon and mix well. Set aside. Cut the apples in half and remove the core with a melon baller or knife (or alternatively, use a corer). Using a mandolin or sharp knife, cut the apples into very thin slices, roughly 1/16-inch thick. Try your best to keep the apple slices stacked for easy transferring.
- Remove the puff pastry from the fridge and brush off any excess flour. Dollop the frangipane evenly across the surface of the dough, leaving the 1-inch border on all sides. Use an offset spatula to spread it into a very thin, even layer.
- Transfer and arrange the apple slices onto the frangipane filling – lengthwise into two rows – alternating the direction of the slices in each row. They should overlap one another slightly. Sprinkle the apples evenly with the cinnamon sugar mixture and dollop the butter pieces evenly across them. Using a pastry brush (or your fingertips), lightly brush the border edges of the dough with egg wash, being careful not to let it seep down the edges.
- Bake and Serve: Bake for 20 to 25 minutes, rotating the sheet pan after 20 minutes, or until the crust is puffed and deep golden brown. Set on a wire rack to cool for 10 minutes. Slice into squares and serve warm with bourbon caramel sauce and and vanilla ice cream.
Prep & Make-Ahead Instructions:
- Prepare the Frangipane Filling: The frangipane can be prepped 1-2 days ahead and stored in a covered container in the refrigerator. NOTE: Allow it to come to room temperature (*this is very important*) before using – this may take an hour or longer. It should be soft, fluffy, and easily spreadable, otherwise it will tear the pastry dough and be impossible to spread.
- Roll and Dock the Dough: The puff pastry can be rolled and docked the night or morning before baking. Set on a parchment-lined baking sheet, cover the surface tightly with plastic wrap, and refrigerate until you are ready to assemble the tart.
- Make the Cinnamon Sugar: Prepare the simple cinnamon sugar mixture up to a week ahead and store in a covered container at room temperature.
Baking Note & Re-Heating Instructions:
- Puff pastry has the best texture the day it is baked. With that said, this puff pastry apple tart can be baked in the morning or hours before serving.
- Reheating Instructions: If baking ahead, I strongly recommend warming the tart before serving. Set the baked tart on a parchment-paper lined sheet pan (or sheet pan lined with a heat-proof baking rack). Warm in a 325°F (160°C) oven for 10 to 15 minutes. Let cool for several minutes and serve.
Serving: 1Serving, Calories: 416kcal, Carbohydrates: 39g, Protein: 7g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 154mg, Potassium: 106mg, Fiber: 3g, Sugar: 17g, Vitamin A: 269IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 2mg
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