Apple Puff Pastry Tart Recipes

APPLE TARTS

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

PUFF PASTRY APPLE TART

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
• In a bowl, combine brown sugar and cinnamon. Peel and core apples, then cut into thin slices. Toss apples in sugar mixture until evenly coated. Set aside.
• Unfold thawed puff pastry. Using a rolling pin, roll a few times each way to remove creases.
• Begin layering apple slices onto puff pastry, overlapping each other and leaving a 1" border around the edges. I was able to make three even rows with my apple slices, using large granny smith apples. (see photos)
• Place onto lined baking sheet and bake for 18-20 minutes, or until puff pastry is lightly browned around edges and apples pierce through easily with a toothpick.
• Cool on a cooling rack until ready to serve. Can be served warm or at room temperature. Optionally, top with a scoop of vanilla ice cream or whipped cream.

PUFF PASTRY APPLE TART (30 MINUTES)

Steps:

• Preheat oven to 400F
• PREPARE TART: Spread softened butter on an 8 inch pie dish. Sprinkle brown sugar to cover the bottom. Arrange apples, overlapping, around the outer edge, then the inner edge, covering the entire bottom of the pie plate. Sprinkle 2 teaspoons flour over apples to help absorb the juices (and avoid a soggy crust). Sprinkle with cinnamon if desired.
• PREPARE CRUST: The crust will start on the top and end up on the bottom when tart is inverted onto a plate. Unfold dough or roll to 1/8 inch. Cut out round piece of dough to fit pie dish. (I lay inverted pie dish on top of dough and cut around it). You will have leftover dough. Don't fuss - you can trim it after. Lay dough on top of apples and tuck the edges downward all around inside edge of pie plate.
• BAKE AND SERVE: Bake tart for 23 minutes or until crispy and deep golden brown. Remove from oven. Invert onto a plate. Serve warm with ice cream or whipped cream.

EASY PUFF PASTRY APPLE TART

Steps:

• Preheat oven to 400F/205C. Line a baking sheet with parchment paper and set aside.
• Cut puff pastry into two long strips, each approximately 9x30 cm (3.5x12 inch).
• Peel apples, cut them in half through the core, and remove the core using a melon baller or a knife. Place the halved apples cut side down, and slice into very thin pieces.
• Arrange apples on the pastry, overlapping each other slightly, leaving a bit of a border around the sides. For each tart, sprinkle half of the sugar and gently brush with half of the melted butter.
• Bake for 20-25 minutes, until edges are golden brown. Allow to cool completely on a wire rack.
• Serve warm or at room temperature. Sprinkle with powdered sugar and serve with ice cream if you like.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

APPLE TART

Steps:

• Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
• Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
• Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
• Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

APPLE MARZIPAN PUFF PASTRY TART

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
• Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
• Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
• Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
• Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
• Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.

PUFF PASTRY APPLE TARTS GLAZED WITH HONEY

Steps:

• Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.
• Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.