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Ina Garten Apple Tart with Puff Pastry

Ina Garten Apple Tart with Puff Pastry
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This elegant apple tart features a flaky, buttery puff pastry base topped with thinly sliced, cinnamon-spiced apples that caramelize in the oven. The result is a dessert with a perfect balance of sweet and tart, crispy and tender, ideal for any occasion.

Ingredients

Scale
  • 1 sheet frozen puff pastry (about 8 oz / 226g), thawed according to package instructions
  • 2 medium Granny Smith apples, peeled, cored, and thinly sliced (1/8-inch thick)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, cold, cut into small cubes
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Preheat the oven to 400°F / 200°C. Line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This step also promotes even heat distribution for consistent baking.
  2. On a lightly floured surface, roll out the thawed puff pastry sheet to a 10×14-inch rectangle, about 1/8-inch thick. Use a rolling pin and rotate the pastry to maintain an even shape, preventing it from sticking. Transfer the pastry to the prepared baking sheet by gently folding it in half or using a rolling pin for support.
  3. In a medium bowl, toss the apple slices with lemon juice to prevent oxidation and browning. Add granulated sugar, ground cinnamon, and fine sea salt, then toss until the apples are evenly coated. The sugar draws out moisture for better caramelization, while the salt balances sweetness.
  4. Arrange the coated apple slices in overlapping rows on the puff pastry, leaving a 1-inch border around all edges. Overlap the slices slightly to ensure even cooking and a visually appealing pattern that holds together when sliced.
  5. Fold the 1-inch border of pastry over the edges of the apples, pressing gently to seal and create a rustic crust. Use your fingers or a fork to crimp the edges if desired, which helps contain the filling and adds texture.
  6. Dot the top of the apples evenly with the cold butter cubes. Cold butter will melt slowly during baking, basting the apples and enhancing flavor without making the pastry soggy.
  7. Brush the exposed pastry edges with the egg wash using a pastry brush, coating all surfaces lightly. This will give the crust a golden, shiny finish when baked, improving appearance and adding a slight crispness.
  8. Bake in the preheated oven for 25-30 minutes, rotating the baking sheet halfway through for even browning. The tart is done when the pastry is puffed and deep golden brown, and the apples are tender with caramelized edges. Avoid opening the oven too early to prevent pastry collapse.
  9. Remove the tart from the oven and let it cool on the baking sheet for 10 minutes before slicing. Cooling allows the juices to set, making it easier to cut cleanly without the filling spilling out.
  10. Slice the tart into 4 equal portions using a sharp knife or pizza cutter. Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream to complement the flavors.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 350°F / 175°C for 10 minutes to restore crispness. For freezing, wrap the unbaked or baked tart tightly in plastic wrap and foil, then freeze for up to 1 month; thaw in the refrigerator before baking or reheating.

Nutrition

Keywords: Ina Garten apple tart, puff pastry apple tart, easy apple tart recipe, French apple tart, dessert recipes, baked apple dessert, quick pastry recipe, holiday dessert, family dessert, rustic tart, cinnamon apples

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