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French apple tart cut up on a surface

Easy French Apple Tart

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Description

The simplest recipe for an easy French apple tart with rough puff pastry dough, fresh apples, sugar, butter and a jelly glaze. This is the perfect dessert to whip up for a dinner party or a date night in!


Scale

Ingredients

  • 1 recipe Rough Puff Pastry Dough
  • 4 to 5 small apples, peeled, cored and thinly sliced
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
  • 1/4 cup apricot or apple jelly
  • 1 tablespoon water or rum
  • Powdered sugar, for topping (optional)

Instructions

  1. Heat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. On a lightly floured surface, roll out puff pastry dough to a rough 10×14-inch rectangle or 12×12-inch square, depending on the look you want to achieve. Use a ruler and a small knife or pizza cutter to trim edges straight. Carefully transfer dough to prepared baking sheet.
  3. Arrange apples decoratively (or rustically, if that’s more your style) in a single layer on top of pastry, overlapping slightly. Sprinkle sugar evenly over apples; top evenly with cubed butter.
  4. Bake 35 to 45 minutes or until pastry is puffy and golden brown and apples are tender and beginning to brown on the edges. Use a spatula to carefully transfer tart to a serving plate.
  5. In a small bowl, heat apricot jelly and water (either in microwave or on the stove) until just warm; whisk until smooth. Brush mixture in a thin, even layer over top of tart. Dust with powdered sugar, if desired. Serve warm or at room temperature. Tart is best served the day it is made.

Notes

  • The best apples for this recipe are any that hold their shape well for baking. For a milder, less sweet flavor, use Granny Smith; for more intense sweetness, choose Honeycrisp.
  • You can swap the rough puff pastry dough for 1 sheet of frozen store-bought puff pastry dough, thawed per package directions.
  • If one side of pastry starts to puff up significantly during baking, poke a small slit with a knife to let the air out.
  • The apple juices will likely burn on the edges of the baking sheet, but don’t worry! The tart itself will be just fine.
  • This recipe is adapted from queen Ina Garten.

Keywords: apple puff pastry, apple pastry, apple danish, rough puff pastry crust, puff pastry crust