French Apple Tart

These French Apple Tarts may look like they took a lot of time and effort, but they are one of the easiest things to make! The key? Frozen puff pastry my friends!

Simply thaw the puff pastry & cut it into quarters, peel/slice the apples, sprinkle with sugar and butter, bake, then top with apricot preserves. Done & done!

The secret to making these tarts look like they came from a professional bakery is to brush warm apricot preserves on top after they are baked. It will give them an attractive sheen which is the perfect finishing touch!

French Apple Tart

Yields 8 servings
Prep time: 20 minutes
Cook time: 40 minutes

INGREDIENTS
1 package (2 sheets) frozen puff pastry, thawed
4 small Granny Smith apples
3/4 cup granulated sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot preserves
3 tablespoons water

NOTES
These are also perfect for breakfast the next day! 🙂

Recipe adapted from Ina Garten.

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INSTRUCTIONS
Preheat oven to 400 degrees.

Line two baking sheets with parchment paper.

After the puff pastry is thawed cut each sheet into quarters.

Core and peel the apples. Slice diagonally in 1/4″ slices.

Using a knife transfer the apple slices on the puff pastry. (The knife will help keep the apple slices in order so they lay smoothly, slightly overlapping each slice.)

Sprinkle the apples evenly with sugar.

Dot with small cubes of cold butter. (About 3 per piece.)

Bake for 40 minutes until the edges are browned. (The apple juices will seep onto the pan, but don’t worry that’s what the parchment paper is for!)

Heat the apricot preserves and 3 tablespoons of water together in a saucepan.

Using a pastry brush liberally brush the tarts with the apricot sauce.

Loosen the tarts with a metal spatula.

Allow to cool and serve warm or at room temperature.

These are served great with vanilla ice cream if serving warm.