| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 package (2 sheets) frozen puff pastry, defrosted
- 4 small (6 ounce) Granny Smith apples
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 3/4 cup apricot jelly or warm sieved apricot jam
- 3 tablespoons Calvados, rum, or water
Instructions
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don’t worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the paper. Allow to cool and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 453 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 91 mg |
Reviews
It paid off to read previous reviewer’s tips! I scored the edges of my dough (before putting apple slices), baked at 350 for 40 min. I used apricot preserves mixed with a little fresh lime juice (after reading reviewer using lemon juice). I believe my good insulated sheet pan helped, too. I am going to have to keep a box of puff pastry in my freezer at all times!
Can these be frozen? Just two of us at home. I usually bake a couple desserts in batches, giving us a desert choice.
Loved the taste of the tarts, and very easy to make. However, the apple juices really smoked like crazy, smoked up the kitchen, oven, and throughout our house! I had to open every window and get the fan running. How to avoid this? Because the tarts taste really good…but hate all that smoke! Thank you.
First time trying this recipe for Thanksgiving. Really happy with the end result since I’m not much of a pastry chef. Wish I’d read reviews about piercing the pastry first & reducing oven temp though. Edges & bottom of pastry burned a bit in a couple tarts but they were all perfectly tasty & light. My husband loved them for a breakfast treat & we’ll be having more for dessert. Used pink lady apples & less sugar. Highly recommend giving it a try!
A good basic recipe but I agree that the time of baking should be adjusted. I baked my tarts for 20 minutes and made sure to poke holes in the puff pastry before putting the apples on it to help it cook and puff. I also used a little cinnamon and nutmeg and definitely less than 3/4 cup of sugar. Good overall and easy to do.
It’s important to have your oven at 400 degrees so the pastry will puff up. 20 minutes tops is all you need…anything longer than that and you will burn your precious tarts!
These were truly wonderful. I lowered the temperature to 385 based on others reviews and kept a very close eye on them after about 25 minutes. They turned out perfectly. I serve them with vanilla ice cream and it was amazing.
As is consistent with many of the reviews the tarts burnt for me as well and followed the recipe exactly. Next time i may raise the oven rack up one or two levels to help distribute oven temp. I may reduce temp to 375 and cook for appropriate additional time. I would not serve this to your dinner guest until you do a trial run first. Extremly easy to make. We also added a small amout of cinnamon to the sugar and served with vanilla ice cream.
My granddaughter and I followed the recipe perfectly. We were disappointed to find they burned horribly on the bottom of the tart. We had to cut off the bottom with a serrated knife. What happened??? Love the taste after we sawed off a great deal of the puff pastry crust.
I only made one sheet of pastry. There is only two of us. I made four tarts from it. Next time and yes many more times to come. I will make six from the one sheet. Easy and delicious!!