This Rustic Apple Tart is an easy, elegant apple dessert. Thinly sliced apples tossed in light brown sugar and cinnamon are baked until tender and slightly caramelized on a flaky puff pastry crust.
Using a store-bought puff pastry sheet keeps prep quick and keeps the crust buttery and flaky. I like Honeycrisp apples for this tart—their crisp, juicy texture and sweet-tart flavor hold up well in baking and pair beautifully with warm cinnamon and brown sugar.
Frozen puff pastry sheets make this a dessert you can assemble quickly: thaw the pastry, layer on the sugared apple slices and bake until golden. A simple warmed apricot glaze brushed over the apples at the end gives the tart a glossy finish.
Ready to bake? Follow the steps below for a rustic tart that serves nine and makes a lovely dessert for gatherings or a cozy weeknight treat.
How to Make a Rustic Apple Tart
Preheat the oven to 375°F.
Peel, core and thinly slice one large Honeycrisp apple. Place the slices in a bowl and toss with 3 tablespoons light brown sugar and 1/8 teaspoon ground cinnamon.
Unfold a thawed puff pastry sheet onto a parchment-lined baking sheet. Use a fork to score a ½-inch border around the edges of the dough.
Brush the pastry border with egg wash. Arrange the apple slices inside the border, slightly overlapping. Brush the apples with 2 tablespoons melted butter and sprinkle the tart with 1 tablespoon granulated sugar.
Bake for 35–40 minutes total, rotating the baking sheet after 20 minutes. The tart is done when the edges are deep golden brown and the apple tops begin to caramelize.
Warm 2 tablespoons apricot preserves with 2 teaspoons water until smooth, then brush the glaze over the apples. Dust lightly with powdered sugar if desired. Let the tart cool a few minutes, then cut into nine squares and serve warm or at room temperature.
Tips for success
- Remove the puff pastry from the freezer and let it thaw at room temperature for about 40 minutes before assembling.
- Good baking apples include Honeycrisp, Granny Smith, Jonathan and Rhode Island Greening.
- Avoid McIntosh and Red Delicious for this recipe; their texture doesn’t hold up well in the oven.
- Apricot preserves give a classic glossy finish, but you can use apple jelly if you prefer.
- Serve the tart warm or at room temperature with vanilla ice cream or whipped cream on the side.
- Store covered at room temperature for up to 2 days; the tart does not freeze well.
Other recipes you may like!
- Homemade Apple Pie
- Apple Butter
- Peach Crisp
- Bananas Foster Hand Pies
Rustic Apple Tart
Amy Duska
Pin Recipe
Ingredients
- 1 puff pastry sheet thawed
- 1 large Honeycrisp apple peeled, cored and thinly sliced
- 3 tablespoons light brown sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons butter melted
- 1 tablespoon granulated sugar
Glaze
- 2 tablespoons apricot preserves
- 2 teaspoons water
Instructions
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Preheat oven to 375°F. Toss the sliced apples with light brown sugar and cinnamon in a bowl.
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Unfold the thawed pastry on a parchment-lined baking sheet. Use a fork to score a ½-inch border around the edges.
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Brush the dough with egg wash, arrange the apple slices on top, brush with melted butter and sprinkle with granulated sugar.
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Bake for 20 minutes, rotate the sheet, then bake another 15–20 minutes until edges are dark golden and apples begin to caramelize.
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Warm the apricot preserves with water until smooth, brush the apples with the glaze, cut into 9 squares and serve warm or at room temperature.
Notes
- Let the puff pastry thaw at room temperature for about 40 minutes before baking.
- Do not use McIntosh or Red Delicious apples for this tart.
- Best served the day it’s made; store covered at room temperature for up to 2 days.
- This tart does not freeze well.