Quick Rustic Puff Pastry Apple Tart - Eat Mediterranean Food

Fall is in the air, and apple season is here! This Quick Rustic Puff Pastry Apple Tart is a version of the classic French “Tarte Fine Aux Pommes.” It is easy and quick to make while elegant, impressive, and tastes wonderfully delicious! I am sure it will be the perfect addition to your recipe collection for any occasion – from a holiday celebration to a casual family and friends get-together.

This tart is simple but packs a flavor punch. And best of all, it’s a breeze to put together.

The tart is filled with sweet, tender apples and has a crispy, flaky puff pastry crust. Of course, you can use your favorite baking apples for this, but there’s nothing quite like a caramelized, slightly tart granny smith.

The use of store-bought puff pastry makes this tart a breeze to put together. You don’t have to struggle with making the tart dough.

Well, if you feel adventurous, you can always make homemade puff pastry. But I prefer to buy a good quality one from the grocery store – it is such a time saver!

Serve this tart warm or at room temperature. You can leave it as is from the oven or add your favorite topping (from simple dust of powdered sugar, chopped walnuts, or caramel sauce to whipped cream or ice cream). You cannot go wrong with this quick apple tart.

This Quick Rustic Puff Pastry Apple Tart is a foolproof recipe. It is perfect for parties and any get-together. You can also enjoy any time of day with a cup of coffee or tea – it is heavenly comforting.

• Puff pastry – just one sheet
• Granny smith apples
• Brown sugar
• Vanilla extract
• Ground cinnamon
• Ground allspice
• Unsalted butter
• Salt
• Egg
• Turbinado sugar

• Defrost the box of puff pastry overnight in the refrigerator.
• The next day, cut the puff pastry sheet into thirds.
• Line a baking sheet with parchment paper and place the 3 puff pastry rectangles on the baking sheet.
• Place in the refrigerator while preparing the apples.
• Halve the apples and remove the center. Make sure to slice very thinly, either by hand or with a mandoline.

  
  

  I do not peel the apples, but if you prefer, you can peel them before slicing.
• Place the sliced apples in a large bowl. Add the brown sugar, vanilla extract, cinnamon, allspice, melted butter, and salt. Mix with a spoon to thoroughly coat the apples.
• Remove the baking sheet with the puff pastry rectangles from the fridge.
• Arrange apple slices on the pastry sheets, overlapping as you go.
• Sprinkle any additional sugar mixture evenly over the apples.
• Beat the egg with a tablespoon of water.
• Coat the outer edges of the puff pastry with the beaten egg using a pastry brush.
• Sprinkle the turbinado sugar on the edges of the puff pastry.
• Bake for 20 minutes or until the apples are tender and the pastry is golden brown and puffy.
• Remove from the baking sheet, place on a serving tray, and slice each rectangle tart into three portions.
• Serve immediately or at room temperature with your favorite toppings.

Feel free to use other apple varieties that hold up well during baking. Non-baking apples turn into applesauce during the cooking. Apple varieties for baking are Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, Pink Lady, Fuji, Jonathans, Golden Delicious, Gala, or Honey Crisp.

You can serve the tart as is from the oven or add your favorite topping. There are nearly endless options. For example:

• a simple dusting with powdered sugar,
• chopped walnuts or pecans,
• a drizzle with caramel sauce (as I did here),
• a dollop of whipped cream,
• or a scoop of vanilla ice cream for a decadent version.

Try to get the best puff pastry you can find. Pepperidge Farm will do in a pinch, but one made with all-butter like Dufour or Trader Joe’s brand will result in a superior dessert.

The puff pastry will puff best if it is cold and the oven is very hot. I recommend putting the dough in the fridge until you are ready to arrange the apples on it and bake the tart.

Oven temperatures vary. Check the tarts at the 15-minute mark so that the edges of the puff pastry do not burn. The tart is done if the apples are soft when you poke them with a knife and the crust is browned. If the apples need more cooking time, you decrease the oven temperature to avoid the edges getting too dark.

Use a rimmed baking sheet with parchment paper. Some sugar and butter melt, and the apples release some juice during baking and drain onto the parchment. These juices around the tart outside will burn; the parchment will help with cleanup.

This apple tart is best on the day it is baked. We always have some leftovers when I make it just for my daughter and me. The pastry is still delicious; just enjoy it at room temperature. Or warm it in a 350F oven for 5 minutes before serving to make the edges crunchy. Do not microwave because the puff pastry will become soggy.

You can easily make a double batch since puff pastry usually comes in two sheets. Simply double up on the amounts for ingredients, except the egg, and make two trays of apple tarts instead of one. Doubling the recipe makes rectangular tarts and yields 18 portions.

Feel free to use other apple varieties that hold up well during baking. Non-baking apples turn into applesauce during the cooking. Apple varieties for baking are Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, Pink Lady, Fuji, Jonathans, Golden Delicious, Gala, or Honey Crisp.

Phyllo dough is not the same thing as puff pastry. I don’t recommend substituting puff pastry for Phyllo dough. Phyllo dough is much thinner and won’t give your tart the right texture and consistency. Puff pastry is much denser and sturdier, which is what we need for a delicious-tasting tart.

You can keep any leftovers in an airtight container in the refrigerator for up to 4 days.

I don’t recommend freezing this apple tart. This simple apple dessert is better when eaten fresh.

If you want to slice your apples a day ahead but are afraid of browning, simply soak them in 1 to 2 tablespoons of lemon juice combined with about 2 cups of water for a few minutes. After soaking the apple slices, drain and store the apple slices in a container. This should keep them from browning.

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