Go Back
puff pastry apple tart with vanilla ice cream and salted caramel sauce. top down view of uncut tart styled with a spoon full of caramel on an abstract background that is white, black, gray and tan.
Heather Wolf

Puff Pastry Apple Tart

5 from 11 votes
You'll adore this Puff Pastry Apple Tart filled with nutty frangipane cream and fresh apples on a flaky puff pastry crust. Topped with scoops of vanilla ice cream and drizzled with salted caramel, this semi-homemade recipe is dessert heaven.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Frangipane
  • 1 1/2 cups almonds
  • 3 tbsp unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp sea salt fine
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract pure
  • 1 tbsp all-purpose flour unbleached
Pastry Crust
  • 1 sheet frozen puff pastry thawed overnight in refrigerator
  • 1 large egg
  • 2 tsp heavy cream
  • 2 tbsps turbinado sugar
Apples
  • 4 Granny Smith apples
  • 2 tbsps lemon juice freshly squeezed
Topping
  • vanilla ice cream
  • salted caramel sauce

Equipment

  • Food Processor
  • 9 inch tart pan

Method
 

  1. Preheat oven to 400 degrees.
Frangipane
  1. Pulse almonds in a food processor until finely ground.
  2. Add remaining frangipane ingredients to the food processor then pulse until evenly combined. Set aside.
Pastry Crust
  1. Using a rolling pin, roll puff pastry sheet into a 16 x 14 inch rectangle on a lightly floured surface.
  2. Gently transfer puff pastry to a 9-inch tart pan, pressing pastry into the bottom and up the sides of the pan. Allow excess pastry to drape over the top of pan.
  3. Fill tart with frangipane, smooth cream with a spatula to level then place in the refrigerator to chill while apples are prepared.
  4. Lightly beat egg and heavy cream in a bowl to make an egg wash. Set aside.
Apples
  1. Wash, dry and peel Granny Smith apples.
  2. Cut the side cheeks off apples then discard the cores and stems.
  3. Brush lemon juice on apple surfaces to prevent browning.
  4. Using a sharp knife, cut each apple cheek into thin, equally-sized slices.
Assembly
  1. Remove tart pan from refrigerator then arrange sliced apples onto frangipane, one apple cheek at a time, until tart is filled with apples.
  2. Carefully fold excess puff pastry up and over the outer edges of tart.
  3. Brush pastry edges with egg wash then sprinkle with turbinado sugar.
Bake
  1. Bake for approximately 30 - 35 minutes or until the edges of the crust are golden brown and apples are tender when pierced by a fork.
  2. Remove tart from oven and cool slightly on a wire rack.
  3. Serve warm with vanilla ice cream and salted caramel sauce.
Store
  1. Cover and store leftovers in the refrigerator up to 3 days.