A delectable, super easy French Apple Tart with Puff Pastry is perfect when you need a dessert in a pinch. No slaving away in the kitchen needed!
A couple of shortcuts will make this easy fall dessert one of your go-to recipes when autumn comes around! Store-bought puff pastry and an apricot jam glaze make this recipe a cinch!
Easy French Apple Tart with Puff Pastry
This French Apple Tart with puff pastry is one of those speedy desserts that tastes phenomenal. I’m always asked for the recipe. It’s wonderful in the fall at the peak of apple season, but it’s darn terrific all year long.
Made with puff pastry, you don’t have to mess with rolling out a pastry crust like in typical tarts. Sliced apples are arranged over the top, then a generous dose of sugar is sprinkled over the fruit. Dotted with butter and baked till the apples are tender, the warm tart is glazed with doctored up jam for another layer of flavor.
Tips for Making an Easy Apple Tart
With so few ingredients in this dessert, it’s imperative to use top-notch products. Look for the best puff pastry you can find. Pepperidge Farm will do in a pinch, but an all-butter variety like Dufour or Trader Joe’s brand will definitely produce a superior dessert. Definitely look at the back of the box and examine the list of ingredients.
I like using Granny Smith apples because they will hold their shape. You don’t want mushy apples for this Ina Garten apple tart. Also, this is best on the day it is baked, though I snacked on leftovers I found in the back of the fridge. Still tasty!
Try this tasty Apple Galette for another easy apple dessert.
- 1 sheet of frozen puff pastry, defrosted in the refrigerator overnight
- 4 Granny Smith apples, peeled, cored, halved and cut into 1/4 inch slices
- 1/2 cup sugar
- 4 tablespoons cold butter, diced
- 1/2 cup apricot jelly
- 2 tablespoons cognac or apple brandy like Calvados
- Preheat the oven to 400º. Line sheet pan with parchment.
- Roll puff pastry out to about 10 x 14 inches. Put pastry on prepared sheet pan and refrigerate as you prepare apples. Place overlapping slices of apples in rows over pastry. Ina uses a diagonal pattern, but straight rows are fine, too. Sprinkle with sugar, then dot with butter.
- Bake 45 minutes or longer till pastry is browned and apples start to get a little color. Beware, the edges and juices may burn. I've had to trim off burnt edges, but the tart will still be delicious.
- Heat jelly with your choice of liquor. Brush tart with the jelly mixture, and allow to cool completely.
Watch your tart carefully towards the end of the baking time. If the apples are soft when you poke them with a knife and the crust is browned, it is done. If the apples need more cooking time, you may want to decrease the oven temperature to avoid the edges getting too dark
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 40mgCarbohydrates: 23gFiber: 2gSugar: 18gProtein: 0g
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