This Puff Pastry Apple Tart is a simple, delicious dessert that’s gluten-free, vegan and ready in under 30 minutes. With just five ingredients it’s an ideal go-to for a quick treat or an easy dessert to share.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Leftovers
- Recipe FAQs
- Recipe Card
Why this recipe works
This tart is perfect for cooler months and suits many occasions: after a Sunday roast, for a cosy afternoon treat, or whenever you want a comforting dessert. The cinnamon adds warm, autumnal flavour while sweet apples give natural sweetness and texture. It’s a fuss-free recipe that highlights seasonal fruit.
Ingredients to make Puff Pastry Apple Tart
- Puff Pastry – gluten-free works well if needed, or use regular puff pastry.
- Apples – Pink Lady gives a sweeter result; cooking apples yield a sharper flavour.
- Cinnamon – adds warm, seasonal spice that complements the apples.
- Coconut Sugar – sprinkles on top for extra caramel colour and a subtle sweetness; brown sugar can be used instead.
- Maple Syrup – binds the filling and adds flavour and gentle sweetness.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Apples – use any variety you prefer; peel cooking apples if using them.
- Coconut sugar – brown sugar is an easy substitute.
- Puff pastry – regular puff pastry works if you aren’t following a gluten-free diet.
Variations
- Deluxe – Serve with whipped coconut cream, cashew cream or a scoop of ice cream.
- Softer apples – For a softer filling, gently cook the apples with cinnamon and maple syrup for about 15 minutes on the hob, let cool, then add to the pastry before baking.
- Kid friendly – If kids prefer chocolate, consider a simple vegan chocolate tart as an alternative.
How to make Puff Pastry Apple Tart
Step 1: Peel and thinly slice the apples.
Step 2: Toss the sliced apples with cinnamon and maple syrup in a large bowl until evenly coated.
Step 3: Line a fluted tart tin with the sheet of puff pastry and prick the base a few times with a fork to prevent puffing.
Step 4: Pile the apple mixture onto the pastry and fold the outer edges down to create a rim.
Step 5: Sprinkle the tart with coconut sugar and bake at 180°C (360°F) for about 30 minutes, or until the pastry is golden and the apples are tender.
Leftovers
Best enjoyed fresh, but you can keep leftovers in an airtight container at room temperature for up to 2 days. Refrigeration is not recommended for best texture; reheat gently before serving if desired.
Recipe FAQs
The apples retain a slight bite when baked. For a softer filling, pre-cook the apples for about 15 minutes on the hob, cool, then add to the pastry.
This recipe is designed for puff pastry; other pastry types will change the texture and results.
Serve with whipped coconut cream, cashew cream, or a scoop of ice cream for a delicious finish.
No — any apple works. Pink Lady gives sweetness, while cooking apples give a crisper, sharper flavour.
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Puff Pastry Apple Tart
Equipment
- Chopping board
- Knife
- Mixing bowl
- Fluted tart tin (about 20cm)
Ingredients
- 3 apples (I used Pink Lady)
- 0.5 tbsp cinnamon
- 1.5 tbsp maple syrup
- 1 sheet puff pastry
- 2 tsp coconut sugar
Instructions
- Peel and thinly slice the apples.
- Combine the apple slices with the cinnamon and maple syrup in a bowl and mix well.
- Line a fluted tart tin with the puff pastry and prick the base a few times with a fork to let air escape.
- Arrange the apple mixture on the pastry, folding the edges down to form a rim.
- Sprinkle with coconut sugar and bake at 180°C (360°F) for about 30 minutes, until the pastry is golden and the apples are tender. Allow to rest a couple of minutes before slicing.
Notes
Step-by-step photos: The post includes photos to guide each stage.
Substitutions & variations: See the post above for ideas.
To store: Best served fresh. Store at room temperature in an airtight container for up to 2 days.
To freeze: Freezing is not recommended for best texture.
Tips: Pricking the pastry base improves the crust. Don’t overbake and let the tart rest briefly before slicing.
Nutrition
