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Puff Pastry Apple Tarts Glazed with Honey

Puff Pastry Apple Tarts Glazed with Honey

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  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half very thinly sliced
  • 3 tablespoons unsalted butter, melted

Recipe Preparation

  • Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.

  • Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

Reviews Section

Recipe Summary

  • 1 large red apple, cored and very thinly sliced
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 sheet frozen puff pastry, thawed
  • ¼ cup melted butter
  • 1 egg
  • 2 teaspoons water
  • 1 teaspoon confectioners' sugar (Optional)

Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.

Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.

Mix together sugar and cinnamon in a bowl.

Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.

Spread melted butter over dough top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.

Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.

Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.

Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.

Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

Apple tarts are so last year. This gorgeous fella has butternut squash instead for an impressive presentation. The squash slices are drizzled with melted butter and sprinkled with sugar and salt before roasting, the layered onto caramel in a springform pan. The puff pastry comes last, so that the squash is the star when you invert the tart.

The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this classic French dessert. A quick caramel sauce and easy puff pastry crust give you big payoff for very little fuss.

Honey-Ginger Apple Tarts

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 25 M
  • Makes six 3 1/2-inch croustades


  • For the cinnamon-sugar walnuts
  • 1/2 cup walnut halves
  • 2 tablespoons granulated sugar
  • Pinch kosher salt
  • 1/8 teaspoon ground cinnamon
  • For the tarts
  • 2 tablespoons unsalted butter, plus about 2 tablespoons, melted, for glazing
  • 1 1/4 pounds (about 5 medium) Braeburns or Fuji apples, peeled, cored, and cut into 1/2-inch chunks to make about 5 cups
  • 1 tablespoon honey
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1 sheet (about 9 ounces) frozen puff pastry, thawed


Line a plate with aluminum foil. Put the walnuts, sugar, and salt in a small skillet and heat over medium-high heat. Cook, stirring occasionally, until the sugar starts to melt but is not yet syrupy and the walnuts start to smell toasty. Don’t let the sugar caramelize. Pour the nuts onto the plate, sprinkle with the cinnamon, and let cool completely.

Place the nuts in a heavy plastic bag and crush them with something heavy. You want mostly small pieces with a little powder. Taste and add more salt or cinnamon to taste.

Heat 2 tablespoons butter in a large skillet over medium-high heat until sizzling. Add the apples and toss to coat. Saute until a lot of the moisture from the apples has evaporated and the apples just start to soften and turn brown, 8 to 10 minutes. Add the honey, ginger, cinnamon, and salt and toss to blend. Taste and add more of any of these flavorings, if desired. Set aside to cool.

On a lightly floured work surface, roll the pastry into a 10-by-15-inch rectangle. Cut into six 5-by-5-inch squares, then trim the corners of each square to make a rough round.

Heat the oven to 400°F (200°C).

Arrange the pastry rounds on a baking sheet and prick each one at 1/2-inch intervals. Divide the apple filling evenly among the pastry rounds, leaving about a 1/2-inch border of pastry. Wet the border with a little water and loosely pleat it to create an edge that embraces the apples. The pastry shouldn’t cover the center of the apple filling. Brush the edge of the pastry with some melted butter.

Bake the tarts until the pastry is pale gold and set, about 18 minutes. Brush a little more butter onto the pastry and continue baking until the pastry is puffed and a rich golden brown on the border and undersides, another 5 to 7 minutes.

Slide the tarts onto a cooling rack. Sprinkle each one with a heaping tablespoon cinnamon-sugar walnuts and let cool for at least 15 minutes or up to 1 hour before serving.

Recipe: glazed apple tart: makes 1 large or 2 smaller ones

  • About 300g puff pastry (all-butter ideally)
  • 3-4 tablespoons of instant almond paste (see above for recipe)
  • 3-4 tablespoons mincemeat, optional (or use marmalade!) – or omit
  • 3-4 small apples of choice, cored and sliced thinly (no need to peel)
  • about 1 tablespoon sugar (caster, granulated, demerara, brown…)

To finish:

  • 1-2 tablespoons apricot jam, marmalade or lemon curd to glaze (you can add a splash of rum or brandy in there if you prefer!)

(1) Preheat the oven to 180C (fan).

(2) Roll out the pasty thinly and trim to a rectangle. You can make one large rectangle or cut into 2 (or more) smaller ones.

(3) Place on a baking sheet lined with greaseproof paper. Use a sharp knife to cut just a little into the pastry all the way around to create a border – about a centimetre wide. Prick the centre of the pastry with a fork, which will prevent the pastry and filling doming up as it bakes!

NB: this outer border rim will rise up a little as it bakes, creating a pastry lip around the filling.

(4) Make the almond paste by mixing the ingredients together in a small bowl. Spread it over onto the pastry, coming just up to the border. If using marzipan, roll out thinly and trim so it comes just up to the border – as in the photo below:

If using mincemeat or marmalade, dollop it over the marzipan/almond paste:

(5) Place the apple slices on top, either randomly or laying them slightly overlapping (which give a nicer effect). Sprinkle over the sugar.

(6) Bake for 20-25 minutes until the pastry is golden brown. As soon as it comes out of the oven, brush all over generously with the glaze (you can add a splash of hot water to the glaze if it seems on the firm side)

NB: you can run a sharp knife around the marzipan, going just a little into the pastry, if you want to form a pastry rim around the tart.

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Easy Puff Pastry Apple Tart

The phrase ‘easy as pie’ has never been truer. This apple tart is hassle-free, unbelievably delightful, and is probably the easiest and quickest tart you’ll ever make.

Next time your guests are coming, trust me that this is the dessert you need to make. Serve them a warm piece with some powdered sugar and ice cream, and they will never want to leave. Unless you do want them to leave, in which case serve them something else and make this just for you.

Puff Pastry
Rolled puff pastry sheets come in different sizes in different countries. After thawing the pastry sheet (best done by leaving it in the fridge for a few hours), unfold and cut it to the size mentioned in the recipe. A single store-bought package is sure to be enough, and you will probably need to use only about half.

I usually cut the pastry to 9-10 cm wide so the apples fit perfectly and still have a little border around them, and I make them as long as I want, usually about 30cm so it fits a standard baking pan. However, you can make the tarts in any shape or size you like. You can make one large and wide tart or a round one and arrange the apples in a few rows, slightly overlapping each other. Sprinkle with some sugar, drizzle with some butter, and that’s it.

My rule of thumb is this: for every apple I’m using (each apple weighs about 6-7 ounces) I use 1.5 tablespoons of sugar and 1.5 tablespoon butter. You can also sprinkle some cinnamon or sliced almonds if you like.

You can use any stone fruit instead of apples. Plums, apricots, and cherries are all great options.

For this recipe, you'll need:

Ham - We used Bistro Favorites Black Forest Ham (8 oz.) for this recipe, but you could also use Bistro Favorites Maple Bourbon Ham or Bistro Favorites Applewood Smoked Ham. You'll need 12 slices, 2 slices per tart.

Cheese - You'll need 3 ounces of gruyere cheese for this recipe. Gruyere is a Swiss cheese that's slightly sweet and salty. If you'd prefer you can replace this with cheddar cheese.

Puff Pastry - You'll need a sheet of puff pastry that's at least 12 to 14 ounces.

Apple - You'll need one apple for this recipe. We used a Pink Lady apple, but Honeycrisp or Braeburn would also work.

Seasonings - You'll need 2 tablespoons of stoneground mustard and a pinch of salt and pepper.

Toppings - These are optional but recommended! You can drizzle a tablespoon of honey on the tarts as well as top them with a few sprigs of thyme.

  • 1 (375g) ready rolled puff pastry
  • 4 to 5 apples
  • a little lemon juice
  • 2 eggs
  • 60g caster sugar
  • 2 to 3 tablespoons calvados
  • 60ml creme fraiche
  • 60g ground almonds
  • 30g flaked almonds
  • 1 teaspoon icing sugar
  1. Preheat oven to 180 C / Gas 4. Line a tart tin with greaseproof paper.
  2. Roll out puff pastry and line the tin with it. Prick pastry several times with a fork. Fill with dry beans and bake in the preheated oven for 12 to 15 minutes. If the pastry balloons up during baking, flatten it with a spoon.
  3. Peel apples and remove cores. Slice very thinly and mix in a bowl with lemon juice.
  4. Arrange the apples slices on the pre-baked pastry in a decorative pattern.
  5. In a bowl beat eggs and sugar, then add calvados and, creme fraiche and ground almonds.
  6. Spread over the apples and bake for 15 minutes.
  7. Sprinkle the tart with flaked almonds.
  8. Return the tart to the oven and bake till golden brown, about 30 further minutes. Dust with icing sugar just before serving.

Serving French apple tartlets

French apple tarts can be served warm or cold, sprinkled with some sugar or cinnamon. You can add ice cream, whipped cream or yogurt on top or on the side. Enjoy with your favorite tea or coffee, looking through the window on the autumn sky.

You can wrap these apple desserts in plastic and refrigerate up to 5 days.

F reezing apple tartlets

So you can make these apple tarts ahead of time. Freeze French apple tartlets, wrapped in plastic cling film up to 3 months. Defrost them in the fridge for couple hours. T hen heat the oven, glaze apple topping with apricot jam and bake until warme d – around 20 minutes. Sprinkle with cinnamon when hot!

I would recommend freezing the tarts right after filling them with cooled apple jam. You can also freeze with apple slices on top. However it will be more beautiful if you prepare apple while tarts are defrosting. You just need to have few apples and apricot jam in your pantry to finish these desserts.

So if you like this recipe, don’t forget to share it and leave a comment below.

Watch the video: Easy dessert! Apple Puff Pastry Tart


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