This Rustic Apple Tart is the simple, delicious apple dessert you’ve been looking for. Thinly sliced apples tossed with sugar and cinnamon bake atop a flaky golden puff pastry for an effortless, crowd-pleasing treat.
You don’t need to make pie dough from scratch—using a store-bought puff pastry sheet cuts prep time dramatically. It’s apple season, and crisp Honeycrisp apples are perfect here: sweet, juicy and firm enough to hold their shape while baking.
Honeycrisp apples are excellent for baking and work well in recipes like homemade apple pie, apple butter and turnovers. If you prefer, other baking-friendly varieties include Granny Smith, Jonathan and Rhode Island Greening. Avoid McIntosh and Red Delicious for this tart, as they tend to get mushy.
Frozen puff pastry makes this tart easy to assemble in a pinch. Thaw the pastry, arrange the sugared apple slices on top and bake until the crust is puffed and golden and the apples are lightly caramelized.
Let’s get to baking!
How to Make a Rustic Apple Tart
Preheat the oven to 375°F.
Peel, core and thinly slice a large Honeycrisp apple. Place the apple slices in a bowl and toss with the light brown sugar and cinnamon.
Place a thawed puff pastry sheet on a parchment-lined baking sheet. Use a fork to prick or lightly score a ½-inch border around the edge of the dough to help the center stay flat.
Brush the dough border with an egg wash, then arrange the apple slices inside the border, overlapping slightly. Brush the apples with melted butter and sprinkle the entire tart with granulated sugar.
Bake for 35–40 minutes, rotating the baking sheet halfway through. The tart is done when the pastry edges are deep golden brown and the apples have begun to caramelize.
Remove the tart from the oven and brush the apples with a warm apricot glaze (apricot preserves thinned with a little water). Finish with a light dusting of powdered sugar if desired.
Allow the tart to cool for 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.
- Choose firm, baking-friendly apples such as Honeycrisp, Granny Smith, Jonathan or Rhode Island Greening.
- Do not use McIntosh or Red Delicious; they break down and become mushy when baked.
- If you don’t have apricot preserves for the glaze, use apple jelly instead.
- Serve warm with a scoop of vanilla ice cream for an extra-special treat.
- Store covered at room temperature for up to 2 days; the tart is best the day it’s made and 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
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
- Preheat oven to 375°F. Toss the sliced apples with light brown sugar and cinnamon in a bowl.
- Unfold the thawed pastry onto a parchment-lined baking sheet. Use a fork to score a ½-inch border around the edges.
- Brush the dough border with egg wash. Arrange the apple slices on the pastry, slightly overlapping. Brush apples with melted butter and sprinkle the whole tart with granulated sugar.
- Bake for 20 minutes, rotate the baking sheet, then bake another 15–20 minutes until edges are dark golden and apples begin to caramelize.
- 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 frozen puff pastry thaw at room temperature for about 40 minutes before using.
- Do not use McIntosh or Red Delicious apples for this tart.
- Best served the day it’s made; store covered at room temperature up to 2 days.
- This dessert does not freeze well.