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Tender baked apples with a puff pastry crust, and apple butter base create a delicious tart that is easy to make and the entire family will love! We are keeping things simple with this dessert, a frozen puff pastry sheet, thinly sliced apples, apple butter, cinnamon sugar and melted butter. That is all you need to create this delicious Puff Pastry Apple Tart.
I will warn you now, this is seriously addicting and there will not be any Whole30, Keto or Paleo adjustments!
Ingredients needed to make this rustic apple tart:
- 1 frozen puff pastry sheet – thawed
- 3 to 5 apples – I used Gala
- 2 Tablespoons Apple Butter + 1 Tablespoon water
- 3 Tablespoons melted butter
- 2 Tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon powdered sugar
How to make a Puff Pastry Apple Tart
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
Place puff pastry sheet on a lightly floured work surface and roll to a 12 x 9 rectangle.
Place on the prepared baking sheet. Score a 3/4-inch border around the edge to create a “crust”. Do not go all the way through the dough!
Mix the apple butter with the water to create a spreadable glaze. Brush over the puff pastry inside the center of the crust.
Peel, core and thinly slice the apples, about 1/8-inch thick.
Slice the apple in half, keeping them stacked together.
Fan the apple slices out and lay in rows, overlapping slightly over the apple butter glaze.
Brush the apples and crust with the melted butter. Sprinkle with the cinnamon sugar mixture.
Bake for 23 to 25 minutes, until the apples are golden brown. Remove from oven and cool for 15 minutes before serving.
Dust with powdered sugar if desired, or top with a scoop of vanilla ice cream.
Recipe Notes and Tips
- Apples vary in size so your final amount may be different. You can also lay the slices closer together for a fuller appearance, which will take more apples.
- Oven temperatures may vary, baking times are estimates. Keep your eye on it so it does not burn.
- Cover loosely with aluminum foil if apples get too brown while baking.
- Store covered at room temperature for up to 3 days, or freeze for up to one month.
Why do you score the pastry?
By cutting slits in the puff pastry, you allow steam to escape and the pastry to puff up while baking. It also give a decorative edge to form a crust around the apples.
More delicious apple recipes:
- Instant Pot Apple Butter – used in this recipe
- Apple Streusel Pizza – also with puff pastry
- Apple Pie for Two
- Cider Glazed Apple Scones
- Apple Crisp for Two
Enjoy!!
Puff Pastry Apple Tart
Ingredients
- 1 sheet frozen puff pastry defrosted - there are two sheets in a package.
- 2 Tablespoons apple butter mixed with 1 Tablespoon water to thin
- 3 large apples I used Gala - use 3 to 5 apples
- 3 Tablespoons melted butter
- 2 Tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- powdered sugar to garnish
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
- Place puff pastry sheet on a lightly floured work surface and roll to a 12 x 9 rectangle.
- Place on the prepared baking sheet. Score a 3/4-inch border around the edge to create a “crust”. Do not go all the way through the dough!
- Mix the apple butter with the water to create a spreadable glaze. Brush over the puff pastry inside the center of the crust.
- Peel, core and thinly slice the apples, about 1/8-inch thick. Slice the apple in half, keeping them stacked together.
- Fan the apple slices out and lay in rows, overlapping slightly over the apple butter glaze.
- Brush the apples and crust with the melted butter. Sprinkle with the cinnamon sugar mixture.
- Bake for 23 to 25 minutes, until the apples are golden brown. Remove from oven and cool for 15 minutes before serving.
- Dust with powdered sugar if desired, or top with a scoop of vanilla ice cream.
Notes
- Apples vary in size so your final amount may be different. You can also lay the slices closer together for a fuller appearance, which will take more apples.
- Oven temperatures may vary, baking times are estimates. Keep your eye on it so it does not burn.
- Cover loosely with aluminum foil if apples get too brown while baking.
- Store covered at room temperature for up to 3 days, or freeze for up to one month.
Nutrition
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