This Puff Pastry Apple Tart with Apricot Jam combines the crispness of puff pastry, the sweetness of apricot jam, and the juiciness of fresh apples. Perfect for any gathering or just a cozy night in, it’s a versatile treat that’s sure to win hearts.
I’ve whipped up an apple tart puff pastry recipe that’s a total game-changer. Ideal for any event or just a relaxed evening at home, this recipe is foolproof for both seasoned bakers and beginners alike. It’s incredibly easy to make, yet the results are rewarding every single time.
This dessert is not just a treat; it’s a staple for family dinners, celebrations, or whenever you’re craving something sweet.
Believe me, this Apple Tart Puff Pastry recipe is about to top your list of favorites. Simple to make, utterly delicious, and always impressive, it’s ready to shine on your next occasion.
Let’s dive in!
🥘 Ingredients and Substitutes
- Puff Pastry is the foundation of our apple tart puff pastry recipe, providing a flaky, buttery base that turns golden and crisp upon baking. If puff pastry isn’t on hand, phyllo dough, layered with butter, offers a similar flakiness and crunch.
- Apricot jam glazes the tart, adding a sweet and tangy touch that sticks the apples right where they need to be. No apricot jam? Peach or raspberry jam will do the trick, keeping things sweet and tart.
- Cornstarch thicken the jam, making sure the apples blend in smoothly without turning the pastry into a soggy mess.
- Apples. Prefer a firmer bite? Go for Granny Smith. If you like it sweeter, Honeycrisp or Gala apples are your friends.
- Butter it’s what brings everything together, adding that moist, rich taste we all crave. For those looking for a dairy-free option, coconut oil or vegan margarine can substitute for butter, still providing that necessary fat component to enrich the tart’s filling.
👩🍳 Step-by-step Directions
First up, give those apples a good wash and slice them into thin pieces, around ¼ inch thick. Next, get your oven heated up to 350°F (175°C).
Grab any baking tray you have—though a metal one’s best for even heating—and line it with parchment paper. Roll out your dough onto the tray, and give it a light dusting with starch. This helps keep it from getting soggy by thickening up the juices into a nice sauce as it bakes.
Spread about ⅔ cup of apricot jam over the dough, but keep it away from the edges.
Next, lay the apple slices on the jam. Arrange them neatly so your tart looks as good as it tastes.
Fold the dough’s edges to create a nice border, then sprinkle the butter pieces over the apples.
Pop it in the oven at 350°F (175°C) and bake for 40 minutes, or until the crust turns a perfect golden brown.
Once out of the oven, brush it with the leftover 2 tablespoons of jam for a glossy finish and to keep the apples from drying out.
Give the tart some time to cool in the mold before you slice it up and serve.
🍽️ Serving Suggestions
A bit of whipped cream on top really levels it up. If I’m feeling fancy, I’ll even sprinkle some powdered sugar on top.
Can’t skip the caramel sauce. Just a little drizzle adds that perfect sweet and buttery kick.
And yes, I’m one of those people who thinks cheese with apple pie is the move. A slice of sharp cheddar with the tart? Chef’s kiss.
🏆 Expert Tips. What to Pay Attention To?
- When picking apples for my tart, I stick with ones that hold up in the oven, like Granny Smith for tartness or Honeycrisp for a sweeter kick. It makes all the difference in taste and texture.
- For the puff pastry, I recommend rolling it out to about ¼ inch thick. Not too thin, or it gets all floppy. If it starts sticking because it’s too warm, I just pop it in the fridge for a bit.
- To keep the bottom from getting soggy, I dust a bit of cornstarch or ground almonds under the jam. It soaks up extra moisture and keeps the pastry nice and crisp.
- I also brush the apples with apricot jam for that extra glossy look and flavor boost. If the jam’s too tangy, I’ll thin it out with a little water.
- I’ve learned to let the tart cool down for a good 15-20 minutes before cutting into it. It sets the filling and makes slicing easier, plus the flavors have time to come together.
- Adding some flair is always fun, like tossing thinly sliced almonds on top before baking or dusting powdered sugar over it right before serving. Looks fancy and tastes great.
- And I love messing around with the recipe, maybe throwing in some cinnamon or nutmeg with the apples, or swapping out apricot jam for another kind. It’s a great way to keep things interesting.
📋 Recipe Card:
Puff Pastry Apple Tart
Ingredients
- 1 lb Puff Pastry
- ½ tablespoons Corn Starch
- ⅔ cup Apricot Jam
- 3 pieces Apples
- 1 ½ tablespoons Butter
- 2 tablespoons Apricot Jam
Instructions
- Wash and clean the apples, then slice them into thin slices of about ¼ inch thick.3 pieces Apples
- Preheat your oven to 350°F (175°C).
- Choose a metal baking tray for better heat conduction and line it with parchment paper.
- Place the puff pastry dough on the tray and sprinkle starch over it to prevent it from becoming soggy.1 lb Puff Pastry, ½ tablespoons Corn Starch
- Evenly spread ⅔ cup of apricot jam over the dough, avoiding the edges.⅔ cup Apricot Jam
- Arrange the apple slices over the apricot jam in an attractive pattern.
- Fold the edges of the dough to form the tart's borders and distribute butter over the apples.1 ½ tablespoons Butter
- Bake in the preheated oven for 40 minutes or until the dough is nicely browned.
- After baking, brush the tart with the remaining 2 tablespoons of apricot jam to enhance its shine.2 tablespoons Apricot Jam
- Allow the tart to cool well in the mold before cutting and serving.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Make sure the puff pastry is just right—not too thick, or you’ll end up with a doughy mess. Roll it out evenly so it cooks through properly.
- Don’t stick just to apricot jam; mix it up with fig, cherry, or blackberry to switch up the flavors. It’s all about finding the perfect match for your taste.
- To peel or not to peel the apples is totally up to you. Leaving the skin on adds color and texture, but peeling gives a classic, tender apple filling.
- And don’t let your tart get soggy as it cools down. Pop it on a wire rack to let air flow underneath. Keeps the pastry nice and crisp.
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