Puff Pastry Apple Tart

Puff Pastry Apple Tart


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While this recipe is a little more complicated, this tart is definitely worth all the effort. Amaze your friends and family with this apple tart. Baked apples and puff pastries all baked to a beautiful golden brown look and taste delicious.

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Time needed

45 min cooking

Serving Size / Yield

1 tart


  • Cream
  • 1 C. & 3/4 Tbs.whole milk
  • 1 tsp vanilla
  • 2 large egg yolks
  • 1/4 C. sugar
  • 2 Tbs. flour
  • Tart
  • 1.15 lb. granny smith apples
  • Brown sugar, for dusting
  • 1 pkg (2 blocks or sheets) frozen puff pastry, thawed
  • Assembling Tart
  • 1 large egg yolk
  • 1 Tbs. milk
  • Brown sugar, optional
  • Cinnamon sugar, optional

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In a small saucepan, bring milk and vanilla to a boil. Remove from heat and cover for 15 minutes. In a medium bowl, whisk together egg yolks and sugar until thick. Add flour and whisk to combine well. Gradually add the hot milk mixture to the egg mixture, combining well. Pour mixture into the saucepan. Cook over medium heat, stirring constantly until thickened (3-5 minutes). Remove from heat, pour into a small bowl, and cover with plastic wrap. Place bowl in the fridge after it cools.

Lightly grease an 8" springform pan and set aside. Line two small baking sheets with nonstick baking paper. Wash, peel, and core the apples. Cut the apples in half. Fan the apples by cutting them every 1/4 inch, stopping just shy of the base. Keep the apple in tact. Place the apples cut side down on the baking sheet and sprinkle with brown sugar. Bake for 15 minutes, remove, and cool. Remove one sheet of puff pastry from the fridge and lightly dust it with flour and roll it into a circle. Pierce it with a fork and place it in the tin. Press it up the sides, cover, and chill in the fridge. Remove remaining puff pastry from the refrigerator and lightly dust surface of pastry and rolling pin with flour. Roll out pastry into a circle. To vent the pastry covering you will need a ruler and a pastry wheel. Leave a 1-inch border around the sides of the pastry round. Place the ruler 1/2 inch in from the border and cut the pastry vertically by running the pastry wheel along the edge of the ruler making sure to stop just shy of the borders. Repeat in this manner until you reach the border on the other side of the pastry round. Place cut pastry round onto prepared baking sheet and refrigerate.

Assembling Tart
Preheat oven to 425 degrees. Remove pastry cream, pastry lined springform pan and pastry covering from the refrigerator. Prepare egg wash by lightly beating egg yolk and milk with a fork. Transfer the pastry cream to the base of the pastry shell. Using a spatula, spread the cream evenly to the sides of the tin. Carefully arrange the apples on top of the pastry cream and sprinkle with brown sugar and cinnamon if desired. Lay the pastry covering over the apples. and moisten the top edges of the pastry shell with a pastry brush dipped in water. Pinch the edges of the pastry covering and the pastry shell together; trim edges if necessary. To seal the pastry, using a pastry brush, brush the surface and the edges of the pastry with egg wash. Bake until golden, about 45 minutes. Remove the tart from the oven and transfer to a wire rack to cool.

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