Puff pastry apple tart is a quick and easy French-style dessert made with flaky puff pastry, applesauce and thinly sliced apples.
This simple apple tart is inspired by the classic French tarte fine aux pommes, with crisp, buttery pastry and tender caramelized apples.
I make it with homemade applesauce for extra apple flavor, but store-bought puff pastry and applesauce work perfectly when you want a quick dessert.
Why you’ll love this recipe
- Quick & easy – Just a few simple ingredients and minimal prep.
- Crisp & flaky – Buttery puff pastry with soft, caramelized apples.
- Classic French style – A simple tarte fine aux pommes that looks beautiful with almost no effort.
Ingredients you need
- Puff pastry: Homemade puff pastry, my rough puff pastry or store-bought for a quick option.
- Applesauce: Homemade apple sauce or store-bought, preferably unsweetened.
- Apples: Firm baking apples like Honeycrisp, Pink Lady, Granny Smith or Golden Delicious.
- Cane sugar: To sprinkle over the apples for a lightly caramelized finish.
Tips for the best puff pastry apple tart
- Keep the puff pastry cold: Cold pastry bakes up crisp, light and flaky.
- Slice the apples thinly: Thin, even slices soften and caramelize better.
- Use a thin layer of applesauce: Too much can make the pastry soggy.
- Arrange the apples evenly: Slightly overlap the slices for even baking.
- Bake until golden: The puff pastry should be deeply golden and crisp underneath.
How to make puff pastry apple tart
Serving suggestions
Serve this puff pastry apple tart warm or at room temperature with:
- A scoop of vanilla ice cream
- A spoonful of homemade whipped cream
- A drizzle of salted caramel sauce
- A light dusting of powdered sugar
Storage
Store leftover puff pastry apple tart in the refrigerator for up to 3–4 days and reheat briefly in the oven to restore its crisp texture.
Recipe variations
- Cinnamon apple tart: Sprinkle cinnamon or apple pie spice over the apples.
- Apple almond tart: Add a thin layer of almond cream under the apples.
- Pear apple tart: Replace half the apples with thinly sliced pears.
- Caramel apple tart: Drizzle with salted caramel before serving.
- Mini apple tarts: Cut the puff pastry into individual portions before assembling.
For another easy version, try an Normandy apple tart , or my apple galette des rois for another apple and puff pastry combination.
Recipe Questions
Can I use store-bought puff pastry?
Yes, ready-made puff pastry works perfectly and makes this apple tart especially quick and easy.
What are the best apples for puff pastry apple tart?
Firm baking apples like Pink Lady, Honeycrisp, Granny Smith, Gala, or Golden Delicious work best.
How do you keep puff pastry apple tart from getting soggy?
Use a thin layer of applesauce, keep the pastry cold, and bake until the bottom is crisp and golden.
Can I make this apple tart ahead of time?
Yes, but it’s best the day it’s baked. Reheat it briefly in the oven to crisp the pastry.
Can I make this tart without applesauce?
Yes. You can leave it out for a simpler apple puff pastry tart, although the applesauce adds moisture and extra apple flavor.
More Apple Tart Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Puff Pastry Apple Tart
- Total Time: 50 minutes
- Yield: 12 slices
Description
Easy puff pastry apple tart made with flaky pastry, applesauce and thinly sliced apples for a simple French-style dessert.
Ingredients
- 1 puff pastry sheet – thawed if frozen
- 4–5 tablespoon applesauce – preferably unsweetened
- 3 medium apples – thinly sliced
- 2 tbsp cane sugar – or brown sugar
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry into a rectangle about 3 mm thick, then transfer it to the prepared baking sheet.
- Spread the applesauce in a thin, even layer over the pastry, leaving a small border around the edges.
- Prepare the apples by coring them and cutting them into thin, even slices. Peeling is optional; leave the skin on for extra color.
- Arrange the apple slices in slightly overlapping rows over the applesauce.
- Sprinkle with cane sugar evenly over the apples.
- Bake for 30–40 minutes, until the apples are tender and lightly caramelized and the puff pastry is crisp and golden brown.
- Cool slightly on the baking sheet before slicing. Serve warm or at room temperature.
Notes
Storage: Store leftovers in the refrigerator for 3–4 days and reheat briefly in the oven to crisp the puff pastry before serving.
Tips:
- Keep the puff pastry cold until ready to assemble.
- Slice the apples thinly and evenly for even baking.
- Use only a thin layer of applesauce to prevent a soggy pastry.
- Leave the apple skin on for color, or peel for a softer texture.
- Bake until the bottom is crisp and golden, not just until the apples are tender.
- For extra shine, brush the warm apples with a little apricot jam after baking.
Puff pastry: Store-bought puff pastry makes this tart quick and easy. For a fully homemade version, use my homemade puff pastry recipe.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: cake, Dessert, snack
- Cuisine: French
Nutrition
- Calories: 125
- Sugar: 7
- Sodium: 42
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
Sylvie
This tart is very pretty, especially with the apple skins, it looks delicious and crisp.
Fadela
Thank you ❤️, yes, apples with skins add a touch of style.