Puff Pastry Apple Tart

This irresistibly flaky Puff Pastry Apple Tart with sweet, fall flavors could not be more delicious or easier to make. One bite of the warmly spiced, tender apples on a golden buttery cloud of puff pastry layers and you'll be hooked! Top with vanilla ice cream and caramel sauce for the perfect addition to your holiday dessert lineup!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 429

Author Kim

Ingredients

1 package Pepperidge Farms Puff Pastry Sheets (or another brand) 2 sheets, thawed
4 small apples* cored, halved and sliced very thin
1 tablespoon freshly squeezed lemon juice
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional for serving: powdered sugar, ice cream, whipped topping and/or caramel sauce

Instructions

Preheat oven to 400 degrees F. and spray large baking pan with nonstick spray.
Cut puff pastry sheets into halves (vertically) and place onto baking pan. Poke with a fork a few times all over, so it doesn't puff up while baking. For 2 sheets of puff pastry, you will end up with 4 tarts.
Stir apple slices with lemon juice and then toss with brown sugar, cinnamon and salt. Allow to sit for a few minutes.
Arrange apple slices on the pastry sheets, overlapping as you go. Bake for 18 to 20 minutes, and until pastries puff up and are golden brown.
Immediately remove from pan and place on a serving platter. Serve plain, with a dusting of powdered sugar, a dollop of whipped cream or ice cream, or a drizzle of caramel topping.

Notes

*Use Honeycrisp apples for best results. Pink lady, fuji or gala apples work great too. Red delicious will be too mush and Granny Smith apples are too tart for my taste.

**I don't typically add an egg wash, but if you'd like, you can beat 1 egg in a small bowl. Then, use a pastry brush to brush onto the edges of the puff pastry crust. This will help to create a nice golden brown crust when baked.

Store baked apple tarts in an airtight container. They can be stored at room temperature for 1-2 days, and then moved to the fridge for up to 2-3 more days.
Reheat the tart uncovered on a baking pan in a 350ºF preheated oven for 10 to 15 minutes, or until heated through. You can also reheat individual servings in a toaster oven.

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