An apple tart that is so elegant no one will guess how easy it is! Store-bought puff pastry and a cinnamon sugar glaze mean you can make this dessert in only slightly longer than it takes to slice the apples.
The internet says it’s fall but the weather still says summer. What’s a girl to do except crank up the AC and start baking all the apple and pumpkin recipes? This one couldn’t be easier or faster to make. It’s perfect if you’re not up for heating the kitchen for too long but still want some cinnamon apple goodness to kick off the season.
I’ve been making this tart for much of the summer and using whatever fruit is in season – plums and peaches have both made an appearance.
It’s my go-to stand in for a fruit pie. Because pies are fussy and truthfully…because pies scare me.
There’s nothing scary about this tart. If you want a homemade apple dessert without a lot of fuss, add this to your fall line-up. The cinnamon-sugar mixture melts and gets slightly sticky, creating a caramel glaze that surrounds the apples and forms a thin ribbon between two pieces of pastry.
The tart is thin, not too rich, perfectly sweet, and highlights the apples. It’s a great place for the tart flavor of Granny Smith apples in particular, but any apples will do.
Now it can be fall on the internet and in your kitchen.
- 1 17-oz Package Puff Pastry
- 2 tsp Cinnamon
- ¼ cup Granulated Sugar
- 2 medium Apples (preferably a tart variety, like Granny Smith)
- 2 Tbsp Butter
- 2 Tbsp Butter, melted
- Defrost pastry according to package directions.
- Heat oven to 350 F.
- Combine cinnamon and sugar.
- Slice apples. (Note: If you want the apples more tender, slice them thin; for a bit more substance to the apples in the tart, slice them into thicker wedges.)
- Using your 10” skillet as a guide (place it on top of the pastry), cut two 10” diameter circles out of the pastry. Set aside.
- Place skillet over medium heat. Add 2 Tbsp of butter until it melts.
- Sprinkle ⅓ of the cinnamon sugar mixture evenly over the melted butter. Arrange apples on top in a single layer (some overlap of the apples is fine; you may not need all of the slices). Sprinkle ⅓ of the cinnamon sugar mixture over the apples.
- Let the apples cook until the cinnamon sugar on the bottom is caramelized and bubbling up the sides, 3 to 4 minutes.
- Top apples with the first puff pastry round. Spread with 2 Tbsp melted butter and then the remaining ⅓ cinnamon sugar. Finish with the final puff pastry round.
- Transfer to the oven and bake until pastry is golden and puffy, 10 minutes.
- Remove the skillet from the oven and let the tart cool in the skillet for 10 minutes (this will allow the sugar to firm up so it doesn’t run everywhere when you flip the tart over).
- Gently invert the warm tart on a serving platter or cutting board.
- Cut into 8 slices and serve warm. Top with whipped cream or vanilla ice cream!)
Molly and Clara attend a Montessori preschool. Check out these real life Montessori skills in action. They actually ask to help fold the laundry!