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apple tart on a baking sheet with apricot jam in a bowl.

Rustic Apple Tart

Prep Time: 20 minutes
Cook Time: 35 minutes
Thaw time: 40 minutes
Total Time: 1 hour 35 minutes
Servings: 9
Author: Amy Duska


  • 1 puff pastry sheet thawed
  • 1 large Honeycrisp apple peeled, cored and thinly sliced
  • 3 tablespoons light brown sugar
  • teaspoon ground cinnamon
  • 2 tablespoons butter melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons apricot preserves
  • 2 teaspoons water


  • Preheat oven to 375°F. Toss the sliced apples, light brown sugar and cinnamon in a bowl.
  • Unfold the thawed pastry on a parchment lined baking sheet. Use a fork to score a ½ inch border around the edges of the dough.
  • Brush the dough with egg wash and place the apple slices on top, slightly overlapping each other. Brush the tops of the apple with melted butter and sprinkle the entire pastry with granulated sugar.
  • Bake for 20 minutes and rotate baking sheet. Bake an additional 15 to 20 minutes or until the edges are dark golden brown and the apples are starting to caramelize on top.
  • Warm the apricot preserves and water until melted in the microwave or a small saucepan. Brush the apples with the glaze. Cut into 9 squares and serve warm or at room temperature.


  • Remove the puff pastry from the freezer and let thaw at room temperature for about 40 minutes before baking.
  • DO NOT use McIntosh or Red Delicious apples.
  • This tart is bested served on the day it's made but can be stored covered, at room temperature for up to 2 days.
  • This dessert does not freeze well.


Serving: 1square | Calories: 214kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 93mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg