Thin and Crisp Apple Tart
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 6apples
- 1lemon, zest and juice
- ¼teaspoon salt
- 4tablespoons butter
- 4tablespoons sugar
- 1sheet store-bought puff pastry
- ¼teaspoon cinnamon powder, optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
111 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 1 gram protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment. Sprinkle the buttered surface evenly with 2 tablespoons sugar.
- Step 2
Roll out the puff pastry to about the size of the sheet pan, using a light dusting of flour if the dough is sticky, then place on top of the parchment. Arrange the apple slices on top of the pastry so that they overlap in rows, crowding as much apple in as you can and going all the way to the edges of the pastry.
- Step 3
Bake for 25 minutes, then cut remaining butter into 8 or so pieces and scatter over the top of the apples. Mix the remaining sugar with cinnamon, if using, and sprinkle evenly all over the top. Return tart to the oven for 10 to 15 minutes more, or until the apples are tender and just starting to color at their edges and the pastry is brown and cooked through underneath (lift a corner to check). If you want to color the apples more, leave the tart under the broiler for a minute or two. Using the parchment paper to lift the tart out, gently slide it out of the pan and onto a cooling rack. Let it to come down to room temperature before slicing.
Private Notes
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Cooking Notes
Sara Brookhyser
Does anyone have a recommendation for type pf apple with this recipe? Sweet/tart? Soft/firm?
Jacqueline
Just made it with Gala and it was delicious. Granny Smith might hold up better to the mandoline though - after being sliced on thinnest option and then tossed with juice and zest few remained whole - I solved by slicing one apple a bit thicker and laying it on top. Lemon flavor was a bit too pronounced for my taste, I might try orange next time, or none, just vanilla sugar. Super easy, and crust is deliciously caramelized with butter/sugar mixture underneath. I used frozen puff pastry from TJ.
Wordsworth from Wadsworth
Ina Garten has a similar recipe. However, in the French tradition Ina uses a glaze made with apricot jam and Calvados. The Kroger apricot jam will do without sieving. The fruit ester in the Calvados makes it dinner party special. Although I have nothing against puff pastry, Ina's tart crust is very easy. Granny Smith, definitely.
MM
I had some doubts about putting butter and sugar underneath the crust - I thought I'd wind up with something sticky and soggy, but it totally worked. This was a simple and delicious way to use up apple picking bounty. Will definitely make again.
Stephen
First time I made this I tried to toss the apples as directed, but realized they would break-up or fall apart. Second go I put some of the lemon juice, zest, and salt in the bottom of a baking dish and laid a slice of apple in it, then turned it over. I did this with each slice, adding more juice/zest/salt as needed. Stacked them in the corners of the dish as I went. They stayed intact. Also, be sure to place rack midway up in the oven so the bottom of the tart doesn't get overdone.
Nicole
This turned some really mediocre, overripe pears into something beautiful. Such a simple thing, done really well. The butter and sugar to caramélisé the crust .... so genius.
Jeanne
I like Honeycrisp Apple's for this recipe.
Ellen
Hi, Pati, filo is different from puff pastry, which is what this recipe calls for. And when a recipe does call for filo, it’s almost never used as one sheet, it’s usually several sheets layered with butter or oil in between. Hope that helps.
Jane Bernard
I made this for dessert for my 4 year old grandson's birthday dinner and the kids loved it. I blended oranges zest with the lemon and it was not too lemony. Also I made it with huge honeycrisp apples piled neatly and they cooked down to a beautiful and delicious tart. Highly recommend it!
Cynthia
I didn't need all the apples but found this an excellent dessert recipe. Just the right amount of sweetness and easy to do. I used granny smith apples to insure tartness and added some unsweetened whipped cream. The hardest part was remembering to take the frozen puff pastry out of the freezer ahead of time.
NYTHP
Apple pie is dead to me. This is worlds better.
Joanna
Works very well with pears too. I dust with 1/8 tsp ground cardamon instead of cinnamon. Leave the skins on the pears but cut out the core before slicing, by making a cone shape cut in the base,
Mary
loved the addition of some orange zest with the lemon zest.
Lee Ann
I used red crisp apples that were sitting in my fridge and it turned out perfect. I think the salt is important to help “tenderize “ the apples. I used a lemon salt I had and it was an amazing flavor. Perfect as a light dessert-would be great for Thanksgiving-whipped cream is a must!
Kitty
This is so good! I used Granny Smith apples and cut them thinly with a knife. I didn't have any problems with them falling apart. I added a few red raspberries along with the sugar/cinnamon mixture because I was serving it on Valentine's Day. The caramelizing on the bottom is wonderful - I will actually use a little more butter and sugar next time.
delicious with Aurora Golden Gala
I used Aurora Golden Gala, which is a yellow apple. It came out good but I would cut the lemon zest in half. It added unwanted bitterness.
Marti
I love this recipe! I made it with Stayman apples, which bake beautifully and and don’t need a lot of sugar. Instead of tossing apples with lemon juice and zest, I sprinkled as I layered. Just have to take care not to shave a thumb on the mandolin!
Kimberly
I sprinkle cinnamon and a little sugar on the apples. My neighbor, B, said it was the best thing she had ever eaten.
Amy U.
A nice, easy dessert for fall! The layered apples create an impressive look. Next time I may lessen the amount of lemon zest and juice I put in as it was slightly overpowering. Overall a huge hit at dinner! I served with vanilla ice cream and whipped cream.
Mela
I used Aki freeze dried vanilla powder, cinnamon and stevia powder.
Diana
I did what the recipe said, but the wax paper basically cooked or fused onto the bottom of the pastry and I couldn't get it off without tearing the pastry. Really disappointed that that happened. But actually if I thought about it I would've figured that might happen. Anybody else have that problem?
Mary
parchment paper is used - not waxed paper - this would eliminate the problem you experienced
lemon macaroon brigid notes
Mine did have a spongy base. May use lest on the parchment next time.
Kimberly ala anon times subscriber
Wordsworth from Wadsworth4 years ago Ina Garten has a similar recipe. However, in the French tradition Ina uses a glaze made with apricot jam and Calvados. The Kroger apricot jam will do without sieving. The fruit ester in the Calvados makes it dinner party special. Although I have nothing against puff pastry, Ina's tart crust is very easy. Granny Smith, definitely.
Kimberly ala anon times subscriber
I sprinkled thinly sliced almonds on top and it was amazing
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