Easy Apple Tarts

Ingredients

• 2 largeGranny Smith apples, peeled, cored and thinly sliced
• 30 ml (2 tablespoons)fresh lemon juice
• 7.5 ml (1½ teaspoons)vanilla
• 1egg
• 15 ml (1 tablespoon)milk
• 50 g (¼ cup)sugar
• 2.5 ml (½ teaspoon)cinnamon
• 1 sheet (about 244 g; half of a 17.25 oz (489 g) package)frozen puff pastry, thawed
• 80 g (¼ cup)apricot preserves
• To taste, optionalsliced almonds
• To serve, optionalwhipped cream or vanilla ice cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Season the apples

   In a medium bowl, combine the apple slices with the lemon juice and 5 ml (1 teaspoon) of the vanilla.

3. 3

   Mix the coatings

   Beat the egg and milk together in a small bowl. In a separate third bowl, mix the cinnamon and sugar.

4. 4

   Shape the pastry

   On a floured surface, roll the pastry into a 25 cm (10-inch) square. Cut it into four 12.5 cm (5-inch) squares or nine 7.5 cm (3-inch) squares. Brush the squares with the egg-and-milk mixture, then place them on an ungreased baking sheet.

5. 5

   Top and bake

   Drain the apples. Arrange the slices in overlapping layers on the pastry, leaving a small border around each edge. Sprinkle the cinnamon sugar over the apples and pastry edges. Bake for about 30 minutes, until the pastry is brown.

6. 6

   Glaze and serve

   Put the apricot preserves and remaining 2.5 ml (½ teaspoon) vanilla in a small saucepan. Stir over low heat until melted and smooth, then brush the glaze over the apples. Add sliced almonds if desired. Serve warm with vanilla ice cream, or at room temperature with whipped cream, or enjoy the tarts plain.

What are apple tarts?

Apple tarts are pastries topped with sliced or arranged apples, often finished with a sweet glaze. This American-style version uses ready-made puff pastry for a quick base and bakes the fruit until tender.

Tart apples, cinnamon sugar and apricot preserves give each bite a balance of bright fruit, spice and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 2g protein, 21g carbs, 9g fat.

The puff pastry contributes most of the fat and some of the carbohydrates; the apples, sugar and apricot preserves provide most of the remaining carbohydrates. There is a modest amount of protein from the egg and pastry. Pair a tart with plain yoghurt or serve it after a meal with a source of protein for a more balanced plate.

Why Granny Smith apples work

Tart apples: Granny Smiths bring a lively contrast to the sugar and glaze. Peeling and thinly slicing them helps the fruit soften during the short bake.

Lemon and vanilla: Lemon juice adds brightness and helps coat the slices, while vanilla brings a gentle aromatic note.

Handling the puff pastry

Thawed pastry: Let the sheet thaw enough to roll without cracking, but keep it cool and manageable. A lightly floured surface helps prevent sticking.

Egg wash: Brush the squares before adding the apples; it gives the exposed pastry a glossy finish as it bakes. Keep the border clear when arranging the fruit.

Getting the topping right

Overlapping slices: Lay the apple slices in a tidy, slightly overlapping layer so they cover the centre without spilling over the edge.

Cinnamon sugar: Sprinkle it over both the apples and pastry edges for an even hint of spice and sweetness.

Watch for browning

Bake time: The recipe gives about 30 minutes, but use the pastry's colour as your cue. It should be browned, and the apple slices should look softened.

Glaze: Warm the preserves gently with the remaining vanilla, stirring until smooth. Brush it on after baking so the fruit gets a shiny finish.

Ways to serve the tarts

Warm: Serve straight from the oven with vanilla ice cream for a contrast between warm pastry and cold topping.

At room temperature: Pair the tarts with whipped cream, or serve them plain. Sliced almonds add a little crunch if you like.

Recipe notes & tips

• Thaw the pastry according to its package directions so it is pliable but not warm.
• Slice the apples evenly so they soften at a similar rate.
• Drain the apples well before arranging them on the pastry.
• Leave the pastry border uncovered so it can puff around the topping.
• Warm the apricot preserves over low heat and stir until there are no lumps.
• Add the almonds after glazing so they remain visible on top.

Variations

• Pear topping: Replace the apples with thinly sliced pears.
• More spice: Add a pinch of nutmeg to the cinnamon sugar.
• Nutty finish: Sprinkle chopped almonds over the glazed tarts.
• Different preserves: Use peach preserves in place of apricot.
• Simple serving: Leave off the cream or ice cream and serve the tarts plain.

Common mistakes to avoid

• Warm pastry: It can turn sticky and difficult to handle; chill it briefly until firm.
• Wet apples: Excess liquid can make the pastry soggy; drain the slices before topping.
• Crowded fruit: Piling slices too thickly can slow softening; arrange them in a single overlapping layer.
• Covered edges: Apples over the border can hinder the pastry from puffing; leave a small rim clear.
• Overheated glaze: High heat can scorch the preserves; stir them over low heat until smooth.
• Relying only on the timer: Pastry may need more or less time; check for a browned crust.

How to store

Store cooled tarts in an airtight container in the fridge for up to 3 days. Reheat in a 175°C oven until warmed through; the pastry may soften somewhat after storage.

Frequently asked questions