This apple puff pastry tart is so delicious! It is true that it takes a little more work than your average
apple tart, but it is really worth the effort!
The procedure for making the dough is very similar to any other dough, the only difference lies in the
folding process that will create the many flaky layers. This does take a little more time and dedication,
but the result is truly amazing. What I usually do is double the recipe and freeze the rest. Then
whenever a recipe calls for puff pastry, I just defrost it in advance.
You can use this dough for all kinds of dishes, both sweet and savory!
My favorite recipe for apple tart uses applesauce, which is super easy to make, and thin apple slices on
Brushing the tart with apricot jam adds the perfect finishing touch!
I also brushed the edges with egg wash and sprinkled them with Demerara sugar, which has larger
crispier crystals, but you can use any other kind of sugar you prefer.
If you try out this Apple Puff Pastry Tart, please do not forget to rate it and leave a comment! I love
reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Apple Puff Pastry Tart
For the dough:
- 200 gr all-purpose flour
- 120 gr unsalted cold butter, cubed
- 2 tbsp white sugar
- 3-4 tbsp ice-cold water
For the applesauce:
- 550 gr apples, peeled and chopped
- 50 gr dark brown sugar
- 60 gr unsalted butter
- 1/2 tbsp vanilla extract
- 1 tbsp water
For the filling:
- 1 egg, slightly beaten with a fork
- Demerara sugar for dusting (or any other sugar)
- 450 gr unsalted butter, melted
- 4 tbsp apricot jam
- For the dough: Mix all the ingredients to form the dough. Wrap it in plastic wrap and chill for 30 minutes. Roll it out to form a rectangle. The layers are created by folding the dough, so start by folding it into thirds by lifting one end over the middle third and folding the other side over the folded third. Rotate the dough 90 degrees (vertically) so that the folds are now facing left and right. Roll it out again to flatten it and repeat the folds. Wrap in plastic wrap and chill for 1 hour.
- For the applesauce: Place butter, sugar, water and vanilla in a skillet over medium heat. Add the apples, put the lid on and cook over low heat until tender. Take the lid off, mash the apples and cook until thickened and all the liquid has evaporated. This may take a while. Let it cool.
- Preheat oven at 180°C/350°F. Roll out the dough to form a rectangle and place it on a sheet of parchment paper. Prick the center with a fork leaving a 1-inch border. Brush the edges with a slightly beaten egg and sprinkle with Demerara sugar (or any other sugar). Spread the applesauce in the center and arrange the apple slices on top. Brush the apples with the melted butter and bake for about 40 minutes, or until the edges are golden brown. Let cool.
- Melt the apricot jam and brush it all over the tart. Serve warm with vanilla ice cream or whipped cream.