Puff Pastry Apple Tart Recipe

If you’re craving a cozy, flaky, bakery-style dessert without a lot of fuss, this Puff Pastry Apple Tart Recipe is your new weeknight hero—crisp puff pastry, tender apples, and a glossy cinnamon glaze in under an hour.

This puff pastry apple tart is my answer to “I want apple pie, but I don’t want to deal with pie crust.” It’s a simple apple tart recipe that looks elegant enough for company, but it starts with frozen puff pastry and just a handful of pantry staples. Think of it as the laid-back cousin of classic apple pie—same warm flavors, far less work, and that irresistible puff pastry crunch.

I tend to pull this one out in September when the first Honeycrisps show up at the market, but honestly, it’s just as welcome on a random Tuesday night. It’s an easy apple dessert that feels special without feeling fussy. Add a scoop of vanilla ice cream or a dollop of whipped cream and you’ve got a dessert that people remember.

From a “healthy-ish” standpoint, it’s lighter than a double-crust pie—less dough, more fruit—and you control the sugar. You can go a touch lighter for a weekday dessert, or a bit sweeter and extra-glazy for holidays. This baked apple puff pastry also scales nicely: one tart for family, two for a party tray, four for a holiday buffet.

And you know what? Search data shows that recipes like “quick apple pastry,” “rustic apple tart pastry,” and “apple cinnamon tart” spike every fall. That tells me a lot of us are looking for the same thing: comfort food that fits real-life schedules. This Puff Pastry Apple Tart Recipe checks those boxes—and then some.

Why You’ll Love This Recipe

Ridiculously easy, but looks fancy. Frozen puff pastry does the heavy lifting while you get all the compliments.

Ready in about 40 minutes. About 10–15 minutes of hands-on prep and the oven does the rest.
Perfect for beginners. No rolling pie dough, no blind baking, no special tools beyond a knife and a baking sheet.
Flaky, buttery, and not too sweet. You get layers of crispy pastry with soft, cinnamon-kissed apples on top.

Flexible for different apples. Works with Honeycrisp, Gala, Fuji, Granny Smith, or whatever’s on sale.
Great make-ahead dessert. Bake it earlier in the day and rewarm—still tastes amazing.
Easily dressed up. Add ice cream, caramel drizzle, or a simple powdered sugar glaze for that bakery finish.

Crowd-friendly shape. A rectangular tart is easy to cut into neat squares for parties and potlucks.

Ingredients

Here’s everything you need for this flaky puff pastry tart (nothing fancy, I promise):

1 sheet frozen puff pastry (about 8–10 oz; thawed in the fridge, I like Pepperidge Farm or Trader Joe’s)
2 medium apples, thinly sliced (about 2–2½ cups; Honeycrisp, Gala, Fuji, or Granny Smith work nicely)
2 tablespoons unsalted butter, melted
3 tablespoons granulated sugar (or a mix of 2 Tbsp white + 1 Tbsp brown sugar for deeper flavor)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional, but lovely)
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (for dusting the pastry and your board)

1 large egg, beaten with 1 tablespoon water (for egg wash; makes that gorgeous golden crust)

For the simple apple tart glaze:

¼ cup apricot jam or apple jelly (thinned gives that bakery-style shine)
1–2 teaspoons water, as needed

Ingredient tips:

Puff pastry: Make sure it’s cold but pliable. If it gets too soft, pop it back in the fridge for 5–10 minutes. Cold dough puffs better.

Apples: Choose firm, crisp apples so they hold their shape. A mix of sweet (Gala, Fuji) and tart (Granny Smith) makes a lovely balance.
Sugar: For an extra rustic apple tart pastry, use all brown sugar for a caramel note.
Glaze: If you don’t have jam, you can brush the baked tart with a tiny bit of warmed honey for gloss.

Step-by-Step Directions

Follow these simple steps and you’ll have your flaky puff pastry tart cooling on the counter in no time.

Preheat the oven and prepare your pan.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.

Thaw and unfold the puff pastry.
Place your thawed puff pastry sheet on a lightly floured surface. If the folds are still tight, let it sit at room temperature for 5 minutes so it doesn’t crack when you unfold it.
Roll it slightly for a thinner, crispier tart.
Using a rolling pin, gently roll the puff pastry into roughly a 10×12-inch rectangle. You’re not thinning it too much—just smoothing it and making it a bit larger and more even. Transfer it to your prepared baking sheet.
Create a “crust” border.
With a sharp knife, score a border about ½ inch from the edge all the way around the rectangle—don’t cut through, just lightly slice the top layer. This border will puff up and form that pretty tart edge.

Dock the center.
Use a fork to poke holes all over the center area (inside the border). This helps keep the middle flat so the apples sit nicely while the edges puff up.
Brush the pastry with egg wash.
Lightly brush the border with the beaten egg mixture. This gives your rustic apple tart pastry a shiny, golden frame. Avoid brushing the center too heavily; a light swipe is fine.
Prep the apples.
Core and thinly slice your apples—about ⅛–¼ inch thick. You can peel them or leave the peel on; I leave it for color and a little texture.

Flavor the apples.
In a medium bowl, toss the apple slices with melted butter, sugar, cinnamon, nutmeg (if using), and vanilla. Stir until every slice is lightly coated. The mixture should smell like fall in a bowl.
Arrange the apples on the pastry.
Lay the apple slices over the center of the puff pastry in slightly overlapping rows or a simple shingled pattern. You don’t have to be perfect—rustic is part of the charm—but try not to stack them too thick or the apples may bake unevenly.
Bake until puffed and golden.
Bake on the center rack for 20–25 minutes, or until the puff pastry is deep golden brown on the edges and the apples are tender. If the edges brown too fast, you can tent them loosely with foil for the last few minutes.

Make the glaze while it bakes.
In a small saucepan or microwave-safe bowl, warm the apricot jam with 1–2 teaspoons of water until it’s melted and smooth. Stir well; if it’s still too thick, add a drop more water.
Glaze the tart.
As soon as the tart comes out of the oven, gently brush the warm jam over the apples (and a little on the edges if you like). This apple tart with glaze looks like it came straight from a bakery window.
Cool slightly and serve.
Let the baked apple puff pastry cool on the pan for at least 10–15 minutes. The pastry will crisp as it cools. Slice into squares or rectangles and serve warm or at room temperature.

Servings & Timing

Yield: 1 rectangular tart, about 6–8 servings
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: About 35–40 minutes

If you’re serving a crowd, plan on 1 tart for every 6 people, assuming there are other desserts on the table. For a dessert-only night, people often come back for seconds.

Easy Variations on This Puff Pastry Apple Tart Recipe

You can customize this puff pastry apple tart a dozen ways. Here are a few to get you started:

Caramel Apple Tart: Drizzle warm salted caramel sauce over the tart right before serving.

Apple Almond Tart: Sprinkle ¼ cup sliced almonds over the apples before baking for a nutty crunch.
Maple Apple Cinnamon Tart: Replace sugar with 3 tablespoons pure maple syrup for a cozier, deeper flavor.
Cheesy Apple Tart: Spread a thin layer of mascarpone or softened cream cheese on the pastry before adding apples.

Apple Cranberry Tart: Scatter ¼ cup dried cranberries over the apples for a tart-sweet pop of color.
Gluten-Free Shortcut: Use a gluten-free puff pastry brand (like Schär or GeeFree) and follow the same directions.

Storage & Reheating

A quick apple pastry like this holds up better than you’d think, especially if you store it right.

Room Temperature: Keep leftover tart loosely covered at room temperature for up to 1 day. The crust stays fairly crisp this way.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 3 days. The pastry will soften, but the flavor remains lovely.
Freezer: For longer keeping, freeze slices on a baking sheet until firm, then transfer to a freezer bag. Store for up to 1 month.

Reheating tips:

Reheat slices in a 350°F oven or toaster oven for 5–8 minutes to restore crispness.
If reheating from frozen, give it 10–12 minutes; no need to thaw first.
I don’t recommend the microwave, except as a last resort—it will soften the puff pastry a lot.

Make-ahead:

You can assemble the tart (without egg wash or glaze), cover it lightly, and refrigerate for up to 4 hours before baking. When ready, brush with egg wash and bake as directed.

Notes from My Kitchen to Yours

Keep things cold: Warm puff pastry gets sticky and doesn’t puff as well. If your kitchen is hot (hello, summer), keep the pastry on a chilled baking sheet while you slice the apples.
Thin slices bake best: When I tested this recipe, thicker apple slices sometimes stayed a little firm in the middle. Slicing thinner gives you that tender, jammy texture.

Sugar balance: If your apples are very sweet (like Fuji), you can cut the sugar by 1 tablespoon. If you’re using very tart apples, you may want to add an extra teaspoon.
Color check, not just time: Every oven runs a bit different. Start checking at the 18-minute mark; you’re looking for a deep golden-brown edge and bubbling juices.
For the data lovers: One slice (out of 8), without ice cream, hovers around 220–260 calories, depending on your puff pastry brand and sugar choices. That’s lighter than a big slice of classic apple pie, but still feels like dessert.

Serving suggestion: A small scoop of vanilla ice cream, a light dusting of powdered sugar, or a quick drizzle of store-bought caramel turns this into a showstopper.

If you enjoy this, you might also like trying the same method with pears, peaches, or even berries—same basic baked puff pastry dessert, whole new personality.

Frequently Asked Questions

Can I make this Puff Pastry Apple Tart Recipe without egg wash?
Yes. You can skip the egg and brush the edges with a little milk or cream; the color won’t be quite as deep, but it will still be delicious.

What kind of puff pastry works best?
Any good-quality frozen puff pastry is fine—Pepperidge Farm is easy to find, and Trader Joe’s has a lovely, buttery version when it’s in stock.

Do I need to peel the apples?
No, peeling is optional. I usually leave the peel on for color and a bit of texture, but if you prefer a softer bite, peel them.

Why is my puff pastry soggy on the bottom?
Usually that means the apples were too wet or the pastry wasn’t baked long enough. Make sure to bake until the bottom is golden and don’t overload the tart with fruit.

Can I cut the sugar for a less sweet tart?
Yes, you can reduce the sugar in the apple mixture to 2 tablespoons and skip the glaze for a more subtle, breakfast-style tart.

How do I keep the tart from puffing up in the center?
Docking the center with a fork and keeping most of the egg wash on the edges helps keep the middle flatter so the apples sit nicely.

Can I use another fruit besides apples?
Absolutely. Pears work especially well with the same cinnamon mix, and in summer, thinly sliced peaches or plums make a great variation.

Is this good served cold?
It’s best warm or at room temperature, but it’s still tasty cold—almost like a sweet apple pastry square you’d grab with your morning coffee.

Conclusion

This Puff Pastry Apple Tart Recipe gives you all the cozy apple-cinnamon flavor you crave with a crisp, flaky crust and very little effort. It’s a quick apple pastry that works for busy weeknights, fall gatherings, or any moment you want something warm and homemade without wrestling a pie crust.

If you make this tart, I’d love to hear how it turned out—tell me what apples you used, any twists you tried, or whether it made it to the table before people started sneaking bites. And when you’re ready for more easy apple desserts and flaky puff pastry ideas, come back and explore a few of my other tarts and rustic fruit bakes.

Puff Pastry Apple Tart

This Puff Pastry Apple Tart is a crisp, flaky, bakery-style dessert made with frozen puff pastry, tender cinnamon apples, and a glossy jam glaze—ready in under an hour and perfect for an easy yet elegant treat.

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American, French-Inspired

Servings servings

Calories 240 kcal

Ingredients

1 sheet frozen puff pastry 8–10 oz, thawed in the fridge
2 medium apples thinly sliced, about 2–2½ cups; Honeycrisp, Gala, Fuji, or Granny Smith
2 tablespoons unsalted butter melted
3 tablespoons granulated sugar or 2 Tbsp white sugar + 1 Tbsp brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg optional
1 teaspoon vanilla extract
1 tablespoon all-purpose flour for dusting the pastry and work surface
1 large egg beaten with 1 tablespoon water, for egg wash
1/4 cup apricot jam or apple jelly for glaze
1-2 teaspoons water to thin the jam for glazing

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Place the thawed puff pastry sheet on a lightly floured surface. If the folds are still tight, let it sit at room temperature for about 5 minutes so it can unfold without cracking.
Gently roll the puff pastry into roughly a 10×12-inch rectangle, just enough to smooth and even it out. Transfer the pastry to the prepared baking sheet.
With a sharp knife, score a border about ½ inch from the edges all the way around the rectangle without cutting all the way through. Use a fork to poke holes all over the center area inside the border to help keep it flat while baking.

Lightly brush the scored border with the beaten egg and water mixture. You can lightly swipe the center, but focus most of the egg wash on the edges to encourage a golden, puffy crust.
Core the apples and slice them thinly, about ⅛–¼ inch thick. Peeling is optional; you can leave the peel on for color and texture or peel for a softer bite.
In a medium bowl, toss the apple slices with the melted butter, sugar, cinnamon, nutmeg (if using), and vanilla until the slices are evenly coated.

Lay the coated apple slices over the center of the puff pastry in slightly overlapping rows or a shingled pattern, staying inside the scored border. Avoid piling the apples too thickly so they bake evenly.
Bake on the center rack for 20–25 minutes, or until the edges of the puff pastry are deep golden brown and puffed and the apples are tender. If the edges brown too quickly, tent them loosely with foil during the last few minutes of baking.
While the tart bakes, combine the apricot jam or apple jelly with 1–2 teaspoons of water in a small saucepan or microwave-safe bowl. Warm until melted and smooth, stirring to combine. Add a tiny bit more water if needed to reach a brushable consistency.

As soon as the tart comes out of the oven, gently brush the warm jam mixture over the apples and, if desired, over the pastry edges to give the tart a glossy finish.
Let the tart cool on the pan for 10–15 minutes so the pastry can set and crisp. Slice into squares or rectangles and serve warm or at room temperature, plain or with ice cream or whipped cream.

Notes

Storage: Keep leftover tart loosely covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days. For longer storage, freeze slices on a baking sheet until firm, then transfer to a freezer bag for up to 1 month.
Reheating: Reheat slices in a 350°F oven or toaster oven for 5–8 minutes (10–12 minutes from frozen) to restore crispness. The microwave will soften the puff pastry and is not recommended except as a last resort.
Make-ahead: Assemble the tart (without egg wash or glaze), cover lightly, and refrigerate for up to 4 hours. When ready to bake, brush with egg wash and bake as directed, then glaze.
Tips: Keep the puff pastry cold for the best rise. Slice apples thinly so they become tender. If using very sweet apples, you can reduce the sugar by 1 tablespoon; if using very tart apples, add an extra teaspoon of sugar. Start checking for doneness around 18 minutes, looking for deep golden-brown edges.