Name: Apple Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French-American
Ingredients: 2–3 firm apples (Honeycrisp, Granny Smith, or Fuji); 1 sheet puff pastry or tart dough, thawed; 2 tbsp granulated sugar; 1 tbsp brown sugar (optional); 1 tsp ground cinnamon; 2 tbsp unsalted butter, melted; 1 tsp lemon juice; 2 tbsp apricot jam or honey (optional, for glaze); Flour, for dusting

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Apple Tart is one of those classic desserts I love to make when I want something beautiful, simple, and packed with fall flavor. With thinly sliced apples arranged over a flaky crust and brushed with a touch of glaze or butter, it’s as elegant as it is easy. I serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the perfect finish.

Why You’ll Love This Recipe

I love this tart because it takes minimal effort but looks and tastes like I spent hours making it. The apple flavor really shines, and the golden crust adds just the right amount of crispness. It’s not overly sweet, which makes it perfect for brunch, dessert, or even a midday snack with coffee. Apple Tart

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (firm varieties like Honeycrisp or Granny Smith)
Puff pastry or tart dough (store-bought or homemade)
Granulated sugar
Brown sugar (optional)
Ground cinnamon
Unsalted butter, melted
Lemon juice
Apricot jam or honey (for glazing, optional)
Flour (for dusting)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I roll out the puff pastry or tart dough into a rectangle or circle, then transfer it to the prepared baking sheet.
I peel, core, and thinly slice the apples, then toss them with lemon juice, sugar, and cinnamon.
I arrange the apple slices neatly over the dough, overlapping slightly.
I brush the apples with melted butter and sprinkle with extra sugar if I want more caramelization.
I bake for 30–35 minutes, until the crust is golden and the apples are tender.
If I’m glazing, I warm the apricot jam or honey and brush it over the apples right after baking for shine and sweetness.
I let it cool slightly before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep and 30–35 minutes to bake.

Variations

Sometimes I add a layer of almond cream or frangipane under the apples for extra richness. I’ve also sprinkled sliced almonds on top or added a bit of nutmeg for more spice. For a rustic version, I fold the edges of the dough over the apples to make a galette.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm slices in a 350°F oven for 5–10 minutes to crisp the crust again. It can also be eaten cold or at room temperature.

FAQs

What kind of apples work best?

I go for firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji. They hold their shape and don’t get too mushy when baked.

Can I use a pie crust instead of puff pastry?

Yes, I’ve used pie dough and it works great. It gives a more rustic texture, while puff pastry is flakier and lighter.

Do I need to peel the apples?

I usually do for texture, but it’s optional. Leaving the peels on adds color and saves time if I’m in a rush.

Can I make this ahead?

Yes. I bake it earlier in the day and serve it later at room temperature or warm it up slightly just before serving.

What can I serve with apple tart?

I love serving it with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. It’s also great with a hot cup of tea or coffee.

Conclusion

Apple Tart is a timeless dessert that’s surprisingly easy to make but always makes a big impression. With tender, spiced apples layered over a crisp, buttery crust, it’s the kind of dish I turn to when I want something simple, elegant, and full of cozy flavor. Whether for a dinner party or just a quiet night in, this tart never disappoints.