This Rustic Apple Tart is the simple, crowd-pleasing apple dessert you’ve been searching for. Thinly sliced apples tossed with a touch of brown sugar and cinnamon bake to tender, caramelized perfection on a flaky puff pastry crust.
You don’t have to make pie dough from scratch—using a store-bought puff pastry sheet keeps prep quick and easy. It’s apple season, and a crisp, juicy Honeycrisp is ideal for this tart thanks to its sweetness and firm texture.
Honeycrisp apples work especially well for baking, but other good choices include Granny Smith, Jonathan, and Rhode Island Greening. Avoid varieties that break down too much when cooked, such as McIntosh or Red Delicious.
Frozen puff pastry makes this tart a great option for a last-minute dessert. Simply thaw the pastry, arrange the sugared apple slices on top, and bake until the edges are golden and the apple tops are caramelized.
Let’s get to baking!
How to Make a Rustic Apple Tart
Preheat the oven to 375°F.
Peel, core, and thinly slice one large Honeycrisp apple. Toss the slices with light brown sugar and 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 edge of the dough.
Brush the pastry 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 pan halfway through, until the pastry edges are deep golden brown and the apple tops begin to caramelize.
Remove the tart from the oven and brush the apples with a warm apricot glaze (apricot preserves warmed with a little water). Dust the top with powdered sugar if desired.
Let the tart rest a few minutes, then cut into 9 squares and serve warm or at room temperature.
Tips for success
- Thaw puff pastry: Remove the pastry from the freezer and let it thaw at room temperature for about 40 minutes before using.
- Best apples for baking: Honeycrisp, Granny Smith, Jonathan, and Rhode Island Greening hold up well and offer balanced flavor.
- Apples to avoid: McIntosh and Red Delicious tend to become too soft and watery when baked.
- Glaze swap: Apricot preserves can be substituted with apple jelly if preferred.
- Serving suggestion: Serve warm or at room temperature with a scoop of vanilla ice cream for extra indulgence.
- Storage: The tart is best the day it’s made but can be kept covered at room temperature for up to 2 days. It does not freeze well.
Rustic Apple Tart — Recipe Details
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
- 1/8 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 apple slices with light brown sugar and cinnamon.
- Unfold the thawed pastry on a parchment-lined baking sheet and use a fork to score a ½-inch border around the edges.
- Brush the border with egg wash. Arrange the apple slices on the pastry, overlapping slightly. Brush the apples with melted butter and sprinkle with granulated sugar.
- Bake 20 minutes, rotate the sheet, then bake another 15–20 minutes until the edges are dark golden and the apples begin to caramelize.
- Warm the apricot preserves with the water until melted, brush the apples with the glaze, cut into 9 squares, and serve warm or at room temperature.
Notes
- Let puff pastry thaw for about 40 minutes at room temperature before using.
- Avoid McIntosh and Red Delicious for this tart; they don’t hold up well when baked.
- Best eaten the day it’s made; store covered at room temperature up to 2 days.
- This dessert does not freeze well.