Puff Pastry Apple Tart
Description
With just 7 ingredients and made in less than an hour, you can have this elegant Puff Pastry Apple Tart ready to impress friends and family. This dessert is professional bakery-worthy, but easy enough for beginner bakers to master flawlessly.
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Ingredients
- 1 sheet frozen puff pastry
- 1 granny smith apple, peeled and thinly sliced
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- pinch kosher salt
- 3 ounces cream cheese, softened
- 1 large egg, beaten with 1 tablespoon water
- Turbinado sugar, optional
- Maple syrup or honey, optional
Instructions
- Remove puff pastry from freezer and let thaw at room temperature until pliable, about 10 minutes.
- Meanwhile, heat oven to 425ºF (218ºC) with rack set in middle position. Line a baking sheet with parchment paper.
- Peel and slice apple ¼-inch thick.
- In a large mixing bowl, toss apple slices, sugar, cinnamon, nutmeg and pinch of salt until evenly coated.
- Unfold thawed puff pastry on prepared baking sheet. Use a paring knife to lightly score a ¼-inch border around pastry. Dot pastry evenly with pinches of cream cheese.
- Layer apple slices in a shingled pattern, leaving a ¼-inch border around edge. Drizzle any juices from bowl over apples. Fold edges up and over apple slices to create a crust.
- Brush crust with egg wash and sprinkle with turbinado sugar, sparkling sugar or sliced almonds.
- Bake until puffed, golden and juices are bubbling, about 30 minutes.
- Optional, using a pastry brush, brush warmed honey or maple syrup over apples for a glossy sheen.
- Let cool slightly and serve with ice cream, whipped cream or sweetened sour cream (see notes below).
Equipment
Notes
Sweetened sour cream: this is one of my favorite dessert toppings! It's sweet and tangy so it's a great pairing for all kinds of desserts. Simple whip together 1/2 cup sour cream 2–4 tablespoons confectioners' sugar and a splash of vanilla extract. I recommend starting with 2 tablespoons confectioners' sugar and adding more, by tablespoon, until your desired sweetness is reached.
Storage: Store in an airtight container for 2–3 days. Reheat in a 350ºF oven until crisped up and warmed through.
I don't recommend freezing this pie, it will compromise the texture and make the puff pastry soggy.
Thaw Puff Pastry Completely: Don't rush this process. Let the puff pastry thaw completely before unfolding and handling. For the quickest thaw time, let it sit at room temperature for about 10 minutes. Or let it thaw for a few hours in the fridge ahead of making this.
Nutrition
Serving: 1sliceCalories: 132kcalCarbohydrates: 13gProtein: 2gFat: 8.5gSaturated Fat: 3.5gCholesterol: 12mgSodium: 63mgFiber: 1gSugar: 6g
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