Active Time:25 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 15 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Cook Mode(Keep screen awake)Ingredients1frozen puff pastry sheet, thawed¼cuppacked light brown sugar¼teaspoonground cinnamon¼teaspoongrated orange zest⅛teaspoonground allspicePinch of salt1largeGranny Smith apple, unpeeled, cored, halved and cut into 1/8-inch slices1tablespoonunsalted butter, cut into 1/4-inch cubes1large egg, beaten1 ½teaspoonsapple jelly, meltedConfectioners' sugar for dusting (optional)
Cook Mode(Keep screen awake)
Ingredients
1frozen puff pastry sheet, thawed
¼cuppacked light brown sugar
¼teaspoonground cinnamon
¼teaspoongrated orange zest
⅛teaspoonground allspice
Pinch of salt
1largeGranny Smith apple, unpeeled, cored, halved and cut into 1/8-inch slices
1tablespoonunsalted butter, cut into 1/4-inch cubes
1large egg, beaten
1 ½teaspoonsapple jelly, melted
Confectioners' sugar for dusting (optional)
Directions
Position oven racks in upper and lower thirds of oven; preheat to 400°F. Line a rimmed baking sheet with parchment paper.
Unfold puff pastry sheet; cut in half. Place the halves 1 inch apart on the prepared baking sheet. Chill in the freezer, uncovered, for 15 minutes.
Stir brown sugar, cinnamon, orange zest, allspice and salt together in a large bowl. Add apple slices; toss until evenly coated.
Arrange the apple slices evenly over the pastry rectangles, leaving about a 1/2-inch border around the edges, overlapping slices as needed and leaving any excess juice in the bowl. Top the apples evenly with butter. Brush the pastry edges with egg.
Bake on the upper rack for 10 minutes. Rotate the pan 180 degrees and move to the bottom rack; bake until golden brown, puffed and the bottom is cooked through, 18 to 22 minutes, loosely covering with foil to prevent excess browning if needed. (The sugar mixture may deeply caramelize on the parchment but will not impact the tarts.)
Let cool on the baking sheet on a wire rack for 10 minutes. Brush the apples with melted jelly just before serving. If desired, dust with confectioners' sugar.
Equipment
Parchment paper
Frequently Asked QuestionsThis recipe uses puff pastry, which traditionally is not gluten-free. With that said, you could use gluten-free puff pastry for these tarts and create a delicious gluten-free treat.Yes, these tarts are vegetarian-friendly! They are not, however, vegan-friendly: the eggs and butter—including the butter in the puff pastry—prevent this recipe from being vegan.No, you can keep the peel on for this apple tart. It will give the tart more texture, and you’ll save time on prep.Brushing the apples with apple jelly gives the tart a smooth, shiny finish. If you don’t have apple jelly, you can use apricot jelly instead.We use a Granny Smith apple for this recipe, which has a tart flavor and firm texture that retains its shape when baked. You can also use othervarieties of applesthat are best for baking, like Honeycrisp, Golden Delicious or Jonagold.Apple pies are made with apastry doughand baked in a pie pan, with either a bottom crust, a top crust or a combination of both. Apple tarts can be made with a variety of pastry bases, such as shortcrust dough or puff pastry, and they’re baked in a tart pan with a removable bottom or free-form on a baking sheet, as we do here.This apple tart is best served immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven until warm and crisp.
Frequently Asked Questions
This recipe uses puff pastry, which traditionally is not gluten-free. With that said, you could use gluten-free puff pastry for these tarts and create a delicious gluten-free treat.
Yes, these tarts are vegetarian-friendly! They are not, however, vegan-friendly: the eggs and butter—including the butter in the puff pastry—prevent this recipe from being vegan.
No, you can keep the peel on for this apple tart. It will give the tart more texture, and you’ll save time on prep.
Brushing the apples with apple jelly gives the tart a smooth, shiny finish. If you don’t have apple jelly, you can use apricot jelly instead.
We use a Granny Smith apple for this recipe, which has a tart flavor and firm texture that retains its shape when baked. You can also use othervarieties of applesthat are best for baking, like Honeycrisp, Golden Delicious or Jonagold.
Apple pies are made with apastry doughand baked in a pie pan, with either a bottom crust, a top crust or a combination of both. Apple tarts can be made with a variety of pastry bases, such as shortcrust dough or puff pastry, and they’re baked in a tart pan with a removable bottom or free-form on a baking sheet, as we do here.
This apple tart is best served immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven until warm and crisp.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)234Calories12gFat34gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
