Puffed Apple Tart

Need a sweet treat in a hurry? This Puffed Apple Tart will hit the spot, especially when topped with our Salted Cream recipe and served with Trefethen Late Harvest Riesling.


  • 1 sheet puff pastry
  • 4 Tbsp unsalted butter
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 4 McIntosh, Fuji, or Black Beauty apples, cored and large diced or sliced thinly in half moons
  • ¼ cup dried apricot, cut into quarters
  • 1/2 fresh vanilla pod, opened & seeds removed
  • 1 egg, beaten


  • 1Preheat the oven to 450F.
  • 2On a lightly floured surface, cut the puff pastry into four 7-inch rounds, about the size of a bread plate. Transfer them to a baking sheet and refrigerate.
  • 3For the filling, place the butter, sugar, salt, and vanilla into a saucepot over low heat and cook until just melted. Place apples and apricot into a large bowl and pour butter mixture over the fruit. Remove the vanilla pod (reserve for another use) and mix contents of bowl until well coated.
  • 4Remove puff pastry dough from refrigerator. Cover each round of tart dough with the fruit mixture, leaving a 1 ½ -inch border. Gently fold the border over the fruit to enclose the dough, pleating it to make a circle. Egg wash the tarts, then bake until the crust is golden and the apples are tender, about 20-25 minutes. Remove from oven and allow to cool.
  • 5To serve, place tart on your favorite plate and top generously with Chef Chris’ THE Salted Cream, or ice cream as desired. Enjoy!

Other recipes you will enjoy

  • Summer Stone Fruit Crostata

  • THE Salted Cream