Rustic Apple Tart Recipe with Flaky Puff Pastry and Cinnamon

This Rustic Apple Tart is an easy, crowd-pleasing apple dessert. Thinly sliced apples tossed with brown sugar and cinnamon are baked until tender and slightly caramelized on a golden, flaky puff pastry crust.

Using a store-bought puff pastry sheet keeps prep simple and fast—no need to make pie dough. I like Honeycrisp for this tart because their sweetness, juiciness and crisp texture hold up well during baking, but other firm baking apples work nicely too.

Ready to bake? Here’s a clear, SEO-friendly guide to make a Rustic Apple Tart that serves nine.

How to Make a Rustic Apple Tart

Preheat the oven to 375°F.

Prepare the apples: Peel, core and thinly slice one large Honeycrisp apple. Place the slices in a bowl and toss with 3 tablespoons light brown sugar and 1/8 teaspoon ground cinnamon.

Prep the pastry: Unfold one thawed puff pastry sheet onto a parchment-lined baking sheet. Use a fork to gently score a ½-inch border around the edges so the center can puff slightly.

Assemble: Brush the pastry border with an egg wash. Arrange the apple slices inside the scored border, slightly overlapping. Brush the apple tops with 2 tablespoons melted butter and sprinkle 1 tablespoon granulated sugar evenly over the tart.

Bake: Bake for 35–40 minutes, rotating the baking sheet after 20 minutes. The tart is done when the edges are deep golden brown and the apple tops are beginning to caramelize.

Glaze and serve: Warm 2 tablespoons apricot preserves with 2 teaspoons water, then brush the warm glaze over the apples. Dust lightly with powdered sugar if desired. Let the tart cool a few minutes, then cut into 9 squares and serve warm or at room temperature.

Tips for success

• Thaw puff pastry: Remove the sheet from the freezer and let it thaw at room temperature for about 40 minutes before using.
• Best apples for baking: Honeycrisp, Granny Smith, Jonathan, and Rhode Island Greening are all good choices.
• Avoid: McIntosh and Red Delicious do not hold up well when baked.
• Glaze options: Apricot preserves work well for a glossy finish; apple jelly is a fine substitute.
• Serving: Serve warm or at room temperature, optionally with vanilla ice cream.
• Storage: The tart is best the day it’s made but can be stored covered at room temperature for up to 2 days. It does not freeze well.

Rustic Apple Tart

Thinly sliced apples coated with brown sugar and cinnamon are baked on a puff pastry sheet to create an easy, elegant dessert.

Ingredients

• 1 puff pastry sheet, thawed
• 1 large Honeycrisp apple, peeled, cored and thinly sliced
• 3 tablespoons light brown sugar
• 1/8 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1 tablespoon granulated sugar

Glaze

• 2 tablespoons apricot preserves
• 2 teaspoons water

Instructions

1. Preheat oven to 375°F. Toss the sliced apples with the light brown sugar and cinnamon in a bowl.
2. Unfold the thawed pastry onto a parchment-lined baking sheet. Use a fork to score a ½-inch border around the edges.
3. Brush the pastry border with egg wash. Arrange the apple slices on the pastry, slightly overlapping. Brush apples with melted butter and sprinkle the granulated sugar over the tart.
4. Bake for 20 minutes, rotate the baking sheet, then bake another 15–20 minutes until the edges are deep golden and the apples have begun to caramelize.
5. Warm the apricot preserves with water until smooth, brush the glaze over the apples, cut into 9 squares, and serve warm or at room temperature.

Notes

• Let the puff pastry thaw at room temperature for about 40 minutes before baking.
• Do not use McIntosh or Red Delicious for this tart; they become too soft.
• Store covered at room temperature for up to 2 days; best eaten the day it’s made.
• This dessert does not freeze well.