Apple Puff Pastry Tarts
- Vegetarian
- Energy Kcal 456
- Carbohydrates g 56.7
- of which sugars g 35.4
- Protein g 6.6
- Fats g 22.5
- of which saturated fat g 8.94
- Fiber g 3.3
- Cholesterol mg 239
- Sodium mg 123
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 45 min
- Makes: 7 pieces
PRESENTATION
This apple tart brings a taste of French flair right to your table. Seriously good stuff. You’ve got that golden, flaky puff pastry on the outside, which is always a treat, and inside, there’s a layer of firm, sweet apples that softens just enough to be tender. And the apples? They’ve still got a nice bite. Most folks go for classics like Golden Delicious or Fuji for that perfect balance. Really, really good choice. A dash of cinnamon and a hint of nutmeg make the whole thing smell amazing while baking.
And look, what’s fun about a puff pastry apple tart is how the different textures work together: there’s that slight crunch from the pastry and the fruitiness from the apples. It’s the sort of dessert you see at fancy dinners or as a quick snack—especially when you’ve got a roll of store-bought pastry in the fridge.
In France, bakers often serve these tarts with a moist, creamy English custard sauce, known as crema inglese. Pouring that over a homemade apple tart just takes it to the next level. And here’s the thing, even with the custard, the easy apple tart recipe itself is pretty fuss-free and comes together fast, making it a top pick for a quick apple dessert that feels a bit special. These little apple tarts make people happy at the end of a meal or as an afternoon treat with coffee or tea.
Using apple tart with store-bought puff pastry means you get impressive results without much stress, and the crispy edges on each tart—seriously, the best part—are always the first things to disappear. Some regions might swap in a different apple or sprinkle on extra sugar for a more caramelized top, but the basic idea stays the same: simple fruit, good pastry, and a sauce that soaks into all the layers. This classic apple dessert with puff pastry definitely has a way of disappearing fast once it’s on the table. And really, the combination of flavors and textures makes it a favorite that never goes out of style.
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INGREDIENTS
- Ingredients for 7 tarts
- Fuji Apples 1.1 lbs (480 g)
- Puff pastry 8.1 oz (230 g)
- Brown sugar ⅓ cup (80 g)
- Butter 2 tbsp (30 g)
- Raisins 2 tbsp (30 g)
- Pine nuts 1.1 oz (30 g)
- Cinnamon powder 1 pinch
- Oranges 1
- Breadcrumbs ½ cup (60 g)
- for the custard
- Egg yolks 4 tbsp (55 g)
- Sugar 0.3 cup (60 g)
- Vanilla bean 1
- Whole milk 0.625 cup (150 g)
- for garnish
- Mint to taste
How to prepare Apple Puff Pastry Tarts
To prepare the apple puff pastry tarts, first start by grating the peel of an orange 1 and set it aside; then squeeze the juice 2 and pour it over the raisins (already rinsed under running water) collected in a small bowl, filtering it with a sieve 3.
Let the raisins soak in the orange juice 4 while you continue with the preparation. In a pan, melt the butter over very low heat; once melted, add the breadcrumbs 5 and toast them for a few minutes, stirring often with a wooden spoon. Then turn off the heat and set aside 6.
Wash and dry the apples, quarter them and remove the core 7, then without peeling them, cut each quarter into slices approximately 1/8 inch thick 8. In another high-sided pan, pour the sugar, and add the raisins with all the soaking juice 9.
Flavor with the previously grated orange peel 10 and cinnamon powder, add the apple slices 11 and pine nuts 12, and sauté everything over medium heat for a few minutes, stirring occasionally.
Let the apples caramelize and become flavored for about 8-10 minutes, then add the toasted breadcrumbs to the pan with the apples 13 and turn off the heat 14. At this point, slightly roll out the puff pastry with a rolling pin 15.
Cut out 7 discs with a fluted pastry cutter, with a diameter of 4 1/3 inches 16. Take tart molds with a diameter of 3 1/3 inches and a height of 3/4 inch, lay the pastry discs in each mold (17-18) making sure to adhere well to the bottom and the edge.
Fill the tarts with the now lukewarm apple filling 19, place them on a baking sheet 20, and bake for 25 minutes in a preheated static oven at 356°F. In the meantime, prepare the custard that will accompany your tarts: pour the sugar into the bowl with the yolks and mix with a spatula 21,
cover with plastic wrap 22 and leave them at room temperature, then cut the vanilla pod lengthwise and scrape the seeds with the back of the knife. In a saucepan, pour the milk and add the seeds along with the split pod 23, turn on the heat and warm until almost boiling. When the milk is hot, filter it into the bowl with the egg and sugar mixture 24,
mix well and then pour everything back into the saucepan 25. Cook the custard over low heat, stirring continuously until it reaches 180°F 26 (using a kitchen thermometer is essential to check the temperature), and once the custard is ready, strain the mixture into a bowl placed over another bowl filled with ice 27;
Stir with a spatula until completely cooled 28: this operation will quickly lower the temperature of the custard while preserving its taste, color, and texture. Once cooking is complete, take the apple puff pastry tarts out of the oven 29 and serve them with the now cold custard and a few fresh mint leaves 30!