Apple Cinnamon Puff Pastry Tart
Buttery puff pastry topped with tender cinnamon apples, baked until the edges are crisp and golden. A simple French-style fruit tart that lets the apples do the talking.
- Total
- 68 min
- Prep 20 · Cook 48
- Serves
- 1
- Difficulty
- Easy
You'll practice: Julienne · Roasting
- Sweet
- French
- Oven
Instructions
-
Heat the oven to 200°C. Line a baking sheet with parchment paper.
~10 min
-
Peel and core the apples, then cut them into 5 mm slices. In a small bowl, toss the apple slices with the sugar, cinnamon and a pinch of salt until evenly coated.
~8 min
Coating apples with sugar and cinnamon draws out juices and seasons them evenly before baking.
Slice the apples no thicker than 5 mm so they soften fully in the time the pastry needs to turn golden.
Julienne Cut apples into uniform 5 mm slices so they cook evenly; a mandoline or sharp knife helps. Avoid thick, uneven slices that stay crunchy while the pastry burns.
-
Melt the butter in a small heatproof bowl in the oven, about 3 minutes, until fully liquid.
~3 min
Melting butter first lets it brush evenly and helps the pastry brown and crisp in the oven.
-
Roll the puff pastry out on the lined baking sheet to a roughly 30 x 22 cm rectangle. Brush the surface with melted butter, leaving a 2 cm border. Arrange the apple slices in overlapping rows over the buttered area.
~7 min
Leaving a border creates a flaky edge that puffs up and contains the juicy apples.
-
Bake for 30 to 35 minutes, until the pastry is puffed and deep golden at the edges and the apples are tender when pierced with a knife. Rotate the sheet halfway through if your oven browns unevenly.
~35 min
Rotating the sheet promotes even browning because most ovens have hot spots.
If the pastry browns faster than the apples soften, cover the tart loosely with foil and continue baking until the apples are tender.
Roasting Bake until the pastry is deep golden and the apples are tender when pierced. Rotate the sheet halfway if your oven browns unevenly.
-
Let the tart rest on the sheet for 5 minutes before slicing into 6 pieces.
~5 min
Resting lets the hot sugar filling set so slices hold together instead of running.