Celebrate the deliciousness of fall with this oh so easy fall apple tart. Only six ingredients needed to wow your friends and family!
It seems when the fall season arrives, everything pumpkin gets all the attention. Well, I’m here to remind us all that apples can be just as fabulous! This easy fall apple tart will make you forget all about pumpkins – well – at least while you’re devouring every bite. 🙂
I made this apple tart last weekend for the family and was kinda in shock on how much everyone loved it. The recipe was so simple, so I knew they would enjoy it – but love it?
They loved it indeed. Now to be fair, we upped our dessert game with some vanilla ice cream on top (which I highly suggestion you try as well!) and it did make it even better. But Chris kept saying – ‘Really, it’s remarkable just on it’s own!’
Now if you’re thinking, how can a tart be simple? Don’t you have to make the pasty dough? Let me share with you a little secret in this recipe. Frozen puff pastry does all the work for you! Just thaw a sheet for 30-40 minutes. Roll it out, give it an egg wash, score your border and toss the apples on.
Then all that’s left to do is watch it bake up to a flaky, pastry tart right before your eyes!
The glaze on top is even super simple, just a little spread of apricot jam. You won’t believe how well the apricot compliments the apples. So good!
I do hope you will give this recipe a try and then PIN it to share with others! 🙂
Easy Fall Apple Tart
- 1 sheet frozen puff pastry, thawed
- 3-4 Granny Smith apples
- 1/3 cup sugar
- 1 large egg yolk, beaten with 1 teaspoon water, for egg wash
- 2 tablespoons unsalted butter
- Cinnamon sugar to sprinkle on top (optional)
- 2 tablespoons apricot jam
- Preheat oven to 375 degrees. Open pastry sheet and remove paper then fold sheet back up. On a lightly floured work surface, roll out pastry sheet while still folded to an 8-by-14-inch rectangle. Trim the edges with a pizza cutter to help the pastry dough puff as much as possible.
- Transfer to a baking sheet and then place in freezer.
- Peel, core and slice apples 1/4 inch think. Toss in a large bowl with sugar.
- Brush pasty with egg wash, avoiding edges. Use a sharp knife to score a 3/4 border around pastry (do not cut all the way through). Place apples inside of the border area, and dot with butter.
- Bake until pasty is golden and apples are tender, 30-35 minutes.
- Sprinkle with cinnamon sugar (optional) and then brush on apricot jam. Cut into six pieces with knife. Serve tart warm or at room temperature. Topped with vanilla ice cream is always nice!
And if you’re looing for even more fall baking recipes, be sure to check out the yummy recipes from my friends below:
13 Fabulous Fall Baking Recipes
The Most Amazing Pumpkin Sheet Cake – Twelve on Main
Fall Pear and Cranberry Tart – My 100 Year Old Home
Mini Pumpkin Bundt Cakes – Happy Happy Nester
Soft Pumpkin Spice Cookies – Paint Me Pink
Old Fashioned Apple Crumble – Sincerely, Marie
Mini Pumpkin Spice Loaves with Cream Cheese Icing – Life Is Better At Home
How To Make Pumpkin Pie From Scratch – The DIY Mommy
Pumpkin Cheesecake Crumble Bars – Maison De Cinq
Maple Crumble Muffins with Maple Butter Glaze – Finding Lovely
Decadent Coconut Pecan German Chocolate Pie – Grace In My Space
Apple Butter Pecan Loaf – My Sweet Savannah
Chewy Molasses Cookies – Most Lovely Things
Easy Fall Apple Tart – Inspiration For Moms