This Puff Pastry Apple Tart is super easy to make with a few basic ingredients and in less than 1 hour. It simply combines frozen puff pastry, a smooth applesauce filling and soft slices of apples baked with a hint of cinnamon.
Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Prepare a baking tray with sheet of baking paper or baking mat (see note 1).
Take the puff pastry sheet out of the freezer and allow to thaw at room temperature. Once soft, place on the prepared baking sheet. Fold about 1 cm (1/2 inch) of the puff pastry dough four sides to create slightly raised edges and gently press to make it stick. Dock the pastry with a fork.
Place in the oven and par-bake for 15 to 20 minutes. The pastry should feel dry to the touch and start to get a very light golden colour (see note 2). Set aside to cool down while you prepare the apple.
Peel, core and cut the apple into very thin slices with a sharp knife. Set aside.
Spread the applesauce over the pastry in an even layer.
Arrange the apple slices over the applesauce: start by layering the apples in a straight line one of the sides of the pastry, slightly overlapping each slices. Continue to create lines of apple that all overlap with each other slightly.
Place the butter in a small bowl and melt it in the microwave, then mix in the cinnamon. Generously brush the butter mixture over the sliced apples.
Optional: lightly whisk the egg and brush it over the folded edges of the pastry. Sprinkle the raw sugar over the brushed edges.
Place back in the oven and bake for 25 to 30 minutes, or until the apples are soft and start to get lightly golden (see note 3).
Optional: mix the apricot jam with a few drops of water and brush it over the apples while still slightly warm. Serve straight away when still lukewarm.
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Notes
I used a perforated tray with perforated baking mat which allows for an better air-flow and even baking all around the tart.
If the pastry has puffed a lot, slightly press it back with the back of a fork or spoon.
Depending on how thin you sliced the apples, they can cook more or less quickly. If the apples start to brown or burn before the pastry has finished baking, cover with a sheet of aluminium foil and continue to bake.