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This puff pastry apple tart is a classic French-style dessert that looks fancy but couldn’t be simpler. Thin apple slices layered over buttery puff pastry, finished with a glossy apricot glaze—it’s one of those desserts that’s just as fitting for a weeknight treat as it is for a dinner party. It lands somewhere between rustic and elegant—the kind of tart you might spot in a French village pâtisserie, but one you can easily make at home with just a handful of ingredients.
My mother used to make a version of this on Sundays, and the smell of apples and cinnamon baking still brings me right back. I’ve simplified it here using frozen puff pastry, but the spirit is the same: an elegant, fruit-forward dessert that’s a joy to share.
While it’s not made entirely from Mediterranean Diet staples, it’s the kind of treat that fits nicely within that way of eating. Most of the tart is fruit, and it’s lightly sweetened—so it’s a great example of how dessert can still feel balanced and mindful. Just maybe not every day.
Why You’ll Love It
This tart is mostly apples, with just enough pastry to hold everything together. The almond flour keeps the base from getting soggy, and the apricot glaze gives it that bakery-style finish. It’s sweet, but not overly so—just the way I like to end a meal.
And while this isn’t the kind of thing you’ll find in a typical Mediterranean Diet guide, I think it fits right in. It’s simple, seasonal, and lets the fruit shine.
Ingredients
- Puff pastry
Flaky, buttery, and effortless—frozen puff pastry forms the crisp base of the tart. While not a traditional Mediterranean Diet ingredient, it allows you to keep the focus on fruit with just a light, satisfying crust. - Apples
Naturally sweet, full of fiber and antioxidants, apples are the star of the show here. Thin slices bake into tender, caramelized layers without needing much added sugar. - Almond flour
This adds a light nutty layer under the apples and helps absorb excess juice, keeping the pastry crisp. Almonds also provide a little healthy fat and protein. - Sugar & cinnamon
Used in moderation to bring out the apples’ natural sweetness and add warmth. Cinnamon adds flavor without calories or fat. - Butter
Just a touch for flavor and richness. It melts into the apples and helps them caramelize during baking. - Apricot preserves
Brushed on at the end for shine and a hint of tart sweetness. Apricots are rich in vitamin A and natural fruit sugars.
How to Make This Puff Pastry Apple Tart
This tart looks fancy but comes together easily with just a few steps:
- Thaw the puff pastry.
Lay it out on a parchment-lined baking sheet and let it soften for 30 minutes. - Prep the apples.
Peel, core, and slice them thin—about 1/8″ thick. Set aside only the evenly sized ones for layering. - Prepare the base.
Unfold the pastry, roll it gently, then score a border and prick the center all over with a fork. Sprinkle with almond flour to help absorb moisture from the apples. - Arrange the apples.
Layer the slices in neat rows, fanning them slightly and keeping a bit of height. Use a small piece of apple behind the first row to support it if needed. - Add cinnamon sugar and butter.
Sprinkle the cinnamon-sugar mix over the apples and dot with small bits of butter. - Bake.
Pop it in a 400°F oven for about 40 minutes, until the pastry is golden and the apples are tender. - Glaze and serve.
Warm the apricot preserves with a splash of water, then brush over the apples and crust. Serve warm or at room temp.
Tips for a Beautiful Puff Pastry Apple Tart
- Brush off excess flour.
If your frozen puff pastry is dusted with a lot of flour, gently brush it off with a pastry brush after rolling. Too much flour can affect how the pastry browns and rises. - Score the edges with care.
When scoring a 1/2″ border around the pastry, use the back of a knife and don’t cut all the way through. You want the edge to puff up slightly while staying attached to the base. - Prick generously.
Use a fork to prick the entire center area of the pastry—this keeps it from puffing up too much in the oven and helps the apples stay nestled in place. - Slightly bruised apples? No problem.
A few imperfections in the apples will disappear as they bake. The cinnamon sugar caramelizes beautifully and hides any minor bruises. - Plan your apple layout ahead.
After slicing the apples, arrange them into rows on your cutting board first. That way, you can check if you have enough and organize your slices by size. It’s much easier to plan your layout before you start placing them on the delicate pastry. - Stack those slices high.
Don’t lay the apples too flat—you want some height and structure. Angle the slices slightly and nestle them together in tidy rows. To help support the first piece, place one of the apple ends you aren’t using behind it (see photo). This gives the tart that full, fruit-packed look.
- Save your scraps.
Any leftover apple bits you don’t use in the tart are great stirred into oatmeal, yogurt, or even tucked into a grilled cheese with a slice of sharp cheddar.
FAQ
- What kind of apples work best for this tart?
Choose apples that hold their shape well when baked. Honeycrisp, Pink Lady, Fuji, and Gala are all good options. Pick a variety you enjoy eating, and try to use apples that are similar in size so the rows look neat and bake evenly. - Can I make this without almond flour?
Yes! If you don’t have almond flour, you can use finely ground sliced almonds, ground oats, or plain flour, or even leave it out—though the base might be slightly softer. Almond flour helps absorb moisture, but it’s not essential. - Can I use homemade puff pastry?
Absolutely, if you’ve got it! Just roll it out to about 1/8″ thick and proceed with the recipe. Store-bought frozen puff pastry is just easier and more accessible for most people. - Can I freeze this tart?
It’s not ideal for freezing, as the apples can get watery and the crust soggy when thawed. It’s best eaten within a day or two. - Can I use something other than apricot preserves?
Yes—apple jelly is a great substitute. It gives the tart a lovely shine and mild sweetness, just like apricot glaze. You can also use peach or orange marmalade if that’s what you have on hand, though the flavor will be slightly different.
Advance Prep & Storage
This tart is best assembled and baked fresh so the pastry stays crisp. However, the whole tart can be made a day ahead and gently reheated in a low oven (around 300°F) for 10–15 minutes before serving.
Puff Pastry Apple Tart (Tarte Fine aux Pommes)
A simple, elegant French-style tart made with just a handful of ingredients. Perfect as a fruit-forward treat.
Servings: 8
Equipment
Ingredients
- 1 sheet frozen puff pastry
- 6 small apples (4 to 6 depending on size)
- 1 tbsp almond flour
- 1 tbsp granulated sugar
- 1/4 tsp cinnamon
- 2 tbsp unsalted butter
- 2 tbsp apricot preserves (for glazing)
Instructions
- Thaw puff pastry on a baking sheet lined with parchment paper for 30 minutes.
- Meanwhile, peel, core, and thinly slice the apples (about 1/8").
- Unfold thawed pastry and lightly roll to smooth.
- Score a 1/2" border around the edge with the back of a knife. Prick the center all over with a fork.
- Sprinkle almond flour over the pastry, avoiding the borders.
- Arrange apples in 4 rows (or 3 if the apples are larger), using similar-sized slices, fanned slightly and stacked for height. Use one of the smaller slices behind the first row to hold it up if needed.
- Mix sugar and cinnamon, then sprinkle over the apples. Dot with small pieces of butter.
- Bake at 400°F for 40 minutes, until the edges are golden and the apples are tender.
- Cool slightly. Warm apricot preserves with 1 tbsp water in the microwave for 20 seconds, then brush over the apples and edges of the pastry.
- Serve slightly warm or at room temperature.
Notes
- This tart is best baked and served the same day, but leftovers can be gently reheated in a low oven.
- Use apples that hold their shape when baked—Honeycrisp, Fuji, or Granny Smith are good choices.
- No almond flour? You can substitute with finely ground slivered almonds, ground oats, flour or skip it, though the base may be softer.
- Don’t skip pricking the dough—it helps keep the center from puffing up too much.
- The tart gets its shine from the glaze—apricot preserves work best, but apple jelly is a good alternative.
Nutrition
Nutrition Facts
Puff Pastry Apple Tart (Tarte Fine aux Pommes)
Amount per Serving
Calories
275
% Daily Value*
Total Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Cholesterol
8
mg
3
%
Sodium
80
mg
3
%
Total Carbohydrate
34
g
11
%
Dietary Fiber
3
g
13
%
Total Sugars
16
g
18
%
Includes Added Sugar
1.5
g
Protein
3
g
6
%
Vitamin A
159
IU
3
%
Vitamin C
6
mg
7
%
Vitamin D
0.1
µg
1
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
Potassium
143
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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One of my go-to recipes, always a big success with friends and family!
FANTASTIC! Healthy, delicious, and a dessert; what is not to love? Thank you for this wonderful recipe. More healthy dessert recipes are requested!