Say Hello to apple season with this easy puff pastry apple tart! It also happens to have a salted butter maple sauce that's drizzled over top, but that is just optional. This easy apple tart is all about the buttery puff pastry layered with the tender sweet apples tossed with sugar and cinnamon and all baked to flaky perfection. And this easy apple flan only uses ingredients available from Aldi. So, it's easy, budget-friendly and all about a one-stop-shop.
This simple apple tart may go by many names. Apple flan, open face apple tart, French apple tart. Whatever you want to call it, you need to make it! Use sweet apples for eating rather than Bramley apples so that less sugar is involved. So, what we're really talking about is buttery flaky puff pastry, sweet cinnamon layered apples some crunchy demerara sugar and vanilla ice cream. Drizzle it all with a simple salted maple butter sauce and we've got apple dessert heaven.
Puff Pastry Apple Tart
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Ingredients needed for puff pastry apple tart
- 1 sheet puff pastry - the base for the tart. No pastry from scratch!
- 6 Royal Gala apples- sweet juicy perfection.
- caster sugar- to add a little more sweetness. It is dessert after all!
- cinnamon- apples and cinnamon are pretty much inseparable.
- lemon juice- helps to balance the sweetness and gives the cinnamon a boost.
- apricot jam- optional for brushing the finished apple tart, but highly recommended.
- egg- to make egg wash to brush the puff pastry to help it stick down and to add colour while the puff pastry bakes.
Maple butter sauce
- maple syrup
- sea salt
Step by step instructions
- Start by peeling and coring the apples. If you don't have an apple corer, just cut around the core. Thinly slice the apples and put them in a mixing bowl. Toss the apple slices with the cinnamon and sugar and set aside for about 10 minutes. The sugar helps to draw out some of the moisture from the apples so we avoid the dreaded soggy bottom!
- Use a pie or tart tin that will fit the puff pastry sheet with some overhang. Make sure that you use some of the butter to grease it well. Use a fork to prick the base of the puff pastry. This helps to stop it from puffing up while it bakes. We're aiming for a flat base and puffy sides. Once you've pricked the base, brush with the egg wash. This seals the holes so that the apple juices don't leak out.
- Once the tart case is lined with the pastry, layer the apples any way you like. I placed them in a concentric circle, but this is by no means necessary. Once you've layered in the apples, trim the pastry and brush with the egg wash.
- Roll the pastry edge so that it encases the apples around the whole edge. Brush with more of the egg wash and sprinkle with the demerara sugar. Bake in the preheated oven for about 25 minutes. Until the pastry is dark golden and the apples are soft and browned on the edges.
- While the tart is baking make the sauce. Simply melt the butter, add in the maple syrup and stir in the sea salt. Bring everything up to a boil and remove from the heat.
Serving puff pastry apple tart
- Set it aside to cool ever so slightly when the tart is baked. Top with scoops of vanilla ice cream and drizzle with the maple butter sauce.
Storing apple tart
Unless you have a very large family, you will more than likely have some leftovers of this apple tart. No bad thing! It does store really well. Either in the freezer of the fridge. To reheat from frozen, place on a baking tray in a hot (200ºc) oven and reheat until warm through. If the tart is getting too much colour, just pop a piece of foil over top to stop that.
From the fridge, do the same. Place the tart on a baking tray in a hot oven and reheat. You definitely want to avoid using the microwave here, as it will only make everything a little soggy.
And that my friends, is the essential apple dessert of autumn. Let's just recap real quick
this puff pastry apple tart is:
- easy/ simple
- full of budget-friendly ingredients
- warming and comforting
- tender sweet apples layered over crisp flaky puff pastry
- drizzled with salted maple butter sauce
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