This irresistibly flaky Puff Pastry Apple Tart with sweet, fall flavors could not be more delicious or easier to make. One bite of the warmly spiced, tender apples on a golden buttery cloud of puff pastry layers and you’ll be hooked! Top with vanilla ice cream and caramel sauce for the perfect addition to your holiday dessert lineup!

Puff pastry apple tarts topped with a scoop of vanilla ice cream.

Get ready to be obsessed! A Puff Pastry Apple Tart is a texture and flavor paradise, not to mention laughably easy which frees up your time for other dishes and desserts during the holiday season.

These apple puff pastries are simply made with store-bought puff pastry dough, cinnamon sugar and apples. They are one of my very favorite treats to make when I’m hosting family or friends for any kind of fall gathering or holiday celebration. The recipe is super quick and easy to throw together and always a crowd favorite!

Totally recommend making! I tried these yesterday, and they were so easy and so yum. They are simple ingredients that I already have at home, and good way to make my family eat some apples!!

— Christine

Reasons you’ll love this recipe

  • Easy to make: As much as I find joy in baking an apple pie, sometimes you just need a quick and easy dessert recipe that only requires a handful of ingredients. Puff pastry apple tart to the rescue!
  • Ready in under an hour: Using store-bought pastry dough cuts down on prep time. The hardest part about making these is slicing the apples.
  • Perfect for entertaining: An apple tart is great for Christmas brunch, as an appetizer before Thanksgiving dinner or dessert for after dinner. Pull these out of the oven and get ready for the rave reviews to come rolling in!
  • Incredibly delicious! The layers of buttery, flaky pastry and cinnamon sugar apples makes this a popular recipe with both kids and adults!

Ingredients you’ll need

Only 6 ingredients are needed to make this puff pastry apple tart recipe! Here are some ingredient notes, but check out the recipe card at the bottom of the post for exact measurements.

Sliced apples on a white plate near sheets of puff pastry and a bowl of brown sugar.
  • Puff pastry sheets: You can use any brand, but I really like Pepperidge Farms.
  • Apples: You’ll need 4 small apples that are sliced very thin. No need to worry about peeling them.
  • Lemon juice: About 1 tbsp freshly squeezed lemon juice will add brightness to the apples and keep them from browning.
  • Brown sugar: For the perfect amount of sweetness.
  • Ground cinnamon: Gives the tart a warm, cozy taste.
  • Salt: Just 1/4 tsp to balance the sweetness and enhance the flavors.
  • For serving: These are delicious served with a dusting of powdered sugar, a scoop of vanilla ice cream, whipped topping and/or a drizzle of caramel sauce.

Variations and substitutions

This easy apple puff pastry tart is great for mixing up and making your own! Here are some ideas:

  • Change up the fruit! You can simply replace the apples with pears for a different flavor. Bosc or Anjou pears are best for baking. The bake time will remain the same.
  • Add nuts: For nutty crunch, sprinkle chopped toasted walnuts or pecans over the top before baking.
  • Different spices: Instead of the ground cinnamon, you could use apple pie spice, which includes cinnamon, nutmeg, allspice, cardamom and sometimes ginger.
  • Cheese: Love sweet and savory? Sprinkle shredded cheddar cheese (or another favorite variety) directly onto the pastry, leaving 1-inch on all sides, and then add the sliced apples over the cheese in a row. You will need 16 ounces of cheese for 2 sheets of puff pastry dough.
  • One large tart: Instead of cutting the puff pastry for smaller tarts, you can keep it in one large sheet. Add the sliced apples in multiple rows.
  • Mini tarts: You can also make these into mini puff pastry tarts by cutting each sheet of dough into 4 squares instead of 2 rectangles. 

How to make this recipe

This puff pastry apple tart recipe is foolproof! Here is how it all comes together:

Puff pastry sheet cut in half on a baking sheet.

Step 1 – Prep: Preheat oven to 400 degrees F. and spray large baking pan with nonstick spray or line it with parchment paper. Use a sharp knife to cut puff pastry sheets into halves (vertically) and place onto baking pan. Poke with a fork a few times all over, so it doesn’t puff up while baking. For 2 sheets, you’ll end up with 4 halves.

Stirring apple slices with brown sugar, cinnamon and lemon juice.

Step 2 – Toss apple slices: Stir apple slices with lemon juice and then toss with brown sugar, cinnamon and salt. Allow to sit for a few minutes.

Apple slices layered in a row over puff pastry dough.

Step 3 – Add apples: Arrange apple slices on the pastry sheets. Overlap as you go. 

Baked apple tarts on a sheet pan.

Step 4 – Bake: Place in the oven and bake for 18 to 20 minutes, and until pastries puff up and are golden brown.

Puff pastry tarts served on plates with scoops of ice cream.

Step 5 – Serve: A quick trip in the oven and the pastry rises into dozens of flaky layers around the golden, caramelized apple slices. It’s sweet, decadent and almost too easy. Enjoy plain, with a dusting of powdered sugar, a dollop of whipped cream or ice cream, and/or a drizzle of caramel topping. So fancy!

Helpful tips

You guys are going to adore this apple tart and it definitely needs to make an appearance on your Thanksgiving dessert spread! Here are some tips, so it turns out perfect!

  • Thaw puff pastry: Plan ahead and make sure that your puff pastry dough is thawed before beginning this recipe. It will take about 30 minutes at room temperature for puff pastry to thaw.
  • Keep it cool: Keep the puff pastry refrigerated until ready to use. The chilled pastry creates a flakey result.
  • Prick it: Make sure to prick the pastry with a fork, before baking, to prevent the pastry from bubbling.
  • Egg wash: If you’d like, you can beat 1 egg in a small bowl. Then, use a pastry brush to brush onto the edges of the puff pastry crust. This will help to create a nice golden brown crust when baked.

Frequently asked questions

What are the best apples to use for a puff pastry tart?

For this recipe, it’s best to choose an apple that is crisp, firm and will not become mushy when baked. My favorite crisp-crunchy apples to bake with are: Honeycrisp, Jazz, Pazazz, Braeburn, Jonagold, Pacific Rose, Pink Lady, Fuji, Pinata and Granny Smith. Making an alternating pattern with both green Granny Smith apples and pinkish Honeycrisp apples would be really stunning.

Do I need to peel the apples?

It’s up to you! For this tart recipe, I don’t peel the apples. I like the texture and gorgeous color they provide. Leave them on for the prettiest presentation!

Should this puff pastry apple tart be served warm or cold?

This apple tart can be enjoyed warm or at room temp! That’s what’s great about serving it at parties and get-togethers, it can sit out for hours and still be delicious!

Storage and reheating recommendations

Store leftovers in an airtight container. They can be stored at room temperature for 1-2 days, and then moved to the fridge for up to 2-3 more days.

Reheat the tart uncovered on a baking pan in a 350ºF preheated oven for 10 to 15 minutes, or until heated through. You can also reheat individual servings in a toaster oven.

Puff pastry apple tart on a plate with a fork and a scoop of melting vanilla ice cream.

If you try this puff pastry apple tart, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Puff Pastry Apple Tart

This irresistibly flaky Puff Pastry Apple Tart with sweet, fall flavors could not be more delicious or easier to make. One bite of the warmly spiced, tender apples on a golden buttery cloud of puff pastry layers and you'll be hooked! Top with vanilla ice cream and caramel sauce for the perfect addition to your holiday dessert lineup!
Author: Kim

Ingredients

  • 1 package Pepperidge Farms Puff Pastry Sheets (or another brand), 2 sheets, thawed
  • 4 small apples*, cored, halved and sliced very thin
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional for serving: powdered sugar, ice cream, whipped topping and/or caramel sauce

Instructions 

  • Preheat oven to 400 degrees F. and spray large baking pan with nonstick spray.
  • Cut puff pastry sheets into halves (vertically) and place onto baking pan. Poke with a fork a few times all over, so it doesn't puff up while baking. For 2 sheets of puff pastry, you will end up with 4 tarts.
  • Stir apple slices with lemon juice and then toss with brown sugar, cinnamon and salt. Allow to sit for a few minutes.
  • Arrange apple slices on the pastry sheets, overlapping as you go. Bake for 18 to 20 minutes, and until pastries puff up and are golden brown.
  • Immediately remove from pan and place on a serving platter. Serve plain, with a dusting of powdered sugar, a dollop of whipped cream or ice cream, or a drizzle of caramel topping.

Notes

*Use Honeycrisp apples for best results. Pink lady, fuji or gala apples work great too. Red delicious will be too mush and Granny Smith apples are too tart for my taste.
**I don’t typically add an egg wash, but if you’d like, you can beat 1 egg in a small bowl. Then, use a pastry brush to brush onto the edges of the puff pastry crust. This will help to create a nice golden brown crust when baked.
  • Store baked apple tarts in an airtight container. They can be stored at room temperature for 1-2 days, and then moved to the fridge for up to 2-3 more days.
  • Reheat the tart uncovered on a baking pan in a 350ºF preheated oven for 10 to 15 minutes, or until heated through. You can also reheat individual servings in a toaster oven.
Serving: 1serving, Calories: 429kcal, Carbohydrates: 52g, Protein: 5g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 230mg, Potassium: 138mg, Fiber: 3g, Sugar: 22g, Vitamin A: 41IU, Vitamin C: 4mg, Calcium: 23mg, Iron: 2mg

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