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Rustic Apple Tart

Rustic Apple Tarts

Store-bought puff pastry dough is a wonderful time-saver that can help you easily create wonderful pastries and desserts. This sexy, crisp appletart is the proof. It has become a
staple in my home and the home of all my friends. It takes just a few minutes to prepare, uses ingredients you most probably have on hand, and is truly beautiful and delicious.

  • Duration
  • Cook Time
  • Prep Time
  • 10-12 ServingsServings


  • 2 sheets puff pastry (one 17-ounce package), slightly thawed
  • 3 granny Smith apples, peeled, cored, and quartered
  • ¼ cup granulated sugar
  • 2 tablespoons Vanilla Sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter or margarine, cut into tiny pieces
  • 1 egg, beaten
  • ¼ cup apricot or peach jam, melted


Preheat the oven to 400°F. On a piece of parchment paper, roll out one of the pastry sheets until it is about 14 x 9 inches. Transfer to a baking sheet. From the second sheet of pastry, cut enough 1½-inch-wide strips to form a border around the rolled-out pastry sheet. Brush the rim of the large rectangle lightly with water. Arrange the strips around the rim of the pastry sheet to form a border. Cover and refrigerate.

Using a sharp knife, make a series of slits in the apple quarters along the peeled sides, taking care not to slice all the way through. Place the apples in a microwave-safe bowl, add 2 tablespoons water, and cover with plastic wrap. Microwave for 3 minutes; drain. Combine the sugars and the cinnamon in a small bowl. Sprinkle half of the mixture over the center of the pastry shell. Place the apples over the sugar, slit sides up. Sprinkle the remaining sugar over apples and scatter the butter pieces all over. Brush the rim of the tart with the beaten egg.

Bake the tart until nicely browned, about 25 minutes. If the rim browns before the apples are cooked through, cover it with foil. Brush the jam over the apples and rim and serve warm.