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Puff Pastry Apple Tart

A fully baked and glazed apple tart on puff pastry.
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This easy Apple Tart, made with puff pastry, is brimming with the delicious flavors of autumn! Featuring layers of glazed apples atop a silky apple butter spread and baked on flaky pastry, this tart is a must-make this apple season.

Ingredients

  • 1 (14 or 16-ounce box) prepared puff pastry, or ½ recipe homemade rough puff pastry
  • 3 sweet baking apples (such as Honeycrisp or Fuji)
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • Pinch salt
  • ⅓ cup prepared apple butter
  • 2 large egg yolks
  • ½ teaspoon ground cinnamon
  • Egg wash
  • 1 tablespoon turbinado sugar
  • 4 tablespoons good-quality apple jam or jelly (optional)
  • 1-2 tablespoons water (optional, depending on thickness of jam)

Instructions

  1. Thaw or prepare your puff pastry. The recipe is flexible to work with either half a recipe of homemade rough puff (I highly recommend this) or 1 (14-ounce or 16-ounce) box of puff pastry.
  2. Preheat your oven to 400°F  and place an oven rack in the lower-middle part of the oven. Line a baking sheet with parchment paper.
  3. Roll out the thawed puff pastry sheet on a lightly floured surface to form a rough rectangle, about 8 by 12 inches.  Place it on the prepared baking sheet. If your puff pastry comes in two square sheets, create one large rectangle by brushing a bit of water on the edge of the puff pastry and then overlapping the pieces. Roll it out to adhere them together and create an even thickness.
  4. Using a knife, score a 1” border around the puff pastry edge, making sure not to cut all the way through the pastry.
  5. Use a fork to “dock” the middle part of the puff pastry.
  6. Transfer the puff pastry to the refrigerator until ready to use. 
  7. Peel the apples, if desired (I did not). Cut them into whole ⅛-inch thick slices. Discard the core and seeds.
  8. In a medium bowl, add the apple slices, sugar, lemon juice, and salt and toss together. Let sit for 10 minutes.
  9. In a small bowl, whisk together the apple butter, egg yolks, and cinnamon. Spread the mixture evenly onto the puff pastry, leaving the borders empty.
  10. Arrange the apple slices on top in a shingle pattern.
  11. Brush the edges of the pastry with an egg wash, then sprinkle with turbinado sugar.
  12. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the apple slices are tender.
  13. Remove the tart from the oven and transfer to a wire rack to cool.
  14. Add the apple jam and water (if jam is thick) to a small saucepan. Cook, stirring often, until the jam is bubbly. Strain the jam, reserving any solids (they can be put back in the jam jar or used for another purpose).
  15. Immediately, while the glaze is still warm, brush a thin coating of the glaze onto the apples. It's a delicate balance between adding enough glaze to cover the fruit and not making it gummy. Glazing the tart is completely optional.
  16. Slice into 12-16 pieces and serve slightly warm or at room temperature.

Notes

Typically an eggwash calls for a whole egg mixed with some water. Given that this recipe uses two yolks, if you don't have a use for one of the egg whites, use that instead for the egg wash and mix it with 1 tablespoon of heavy cream or water.

Check out this guide to picking the best apples for baking if you need more apple suggestions. It's geared towards pie, but has a lot of info in general for baking.

Feel free to add in more spices other than cinnamon, especially if the apple butter you are using doesn't have any.

Find it online: https://everydaypie.com/puff-pastry-apple-tart/