Light French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart – Feuilleté Léger Aux Pommes
So check below for the Art of the home detailed rustic French light apple puff pastry tart recipe and Art of the Home suggestions. Baking only takes 30 minutes and prep. time is less than a couple of minutes so it is a quick and easy dessert. If you want to treat your family during the week, it is definitely a pastry you can serve — just get it in the oven when you are getting dinner ready and it will be warm when it’s time for dessert. Enjoy and bon appétit!
French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart
Rustic French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart (Feuilleté Léger Aux Pommes)
by Art of the Home
Ingredients (for 4 servings)
- 1 apple
- 1 sheet of thawed puff pastry (e.g. Pepperidge Farm, Trader Joe’s)
- 1/3 cup of butter
- 1 Tbsp of cane sugar
- 1 sugar vanilla bag (or 1 Tbsp of homemade vanilla sugar)
- 1 tsp of confectioner sugar to dust
Directions
- Preheat oven to 410 °F.
- Wash the apple, no peeling necessary – the skin adds a nice fall color to the tart. Cut the apple in quarters, core each quarter and make thin wedges (you can also use an apple corer). Set aside on a plate or bowl.
- Line a cookie sheet with your Silpat (or parchment paper) — we like our Silpat because you can keep using it over and over again and given the price of parchment paper, that’s a plus! Lay rectangular puff pastry on top (no butter needed – a health benefit of using a Silpat or parchment paper!). Prick with fork (a dozen times or so will do). (Note on defrosting puff pastry: make sure you unfold it before it is completely thawed otherwise it will be very sticky and harder to do.)
- Arrange apple wedges in 2 columns – half an apple for each column. Sprinkle evenly with sugar and vanilla sugar. Dot with half of the butter (the butter will then melt evenly over the apple slices during the baking process). Fold back each side over the apples. It does not have to be perfectly lined up — that’s the rustic part of this recipe that makes it so charming.
- Bake for 15 minutes, take out and dot with the rest of the butter. Bake for another 15 minutes.
- Place on serving plate and dust with confectioners’ sugar. You can also cut your tart in 4 rectangles and place on individual dessert plates.
- Serve warm or cold.
Art of the Home Suggestions:
- Double up! Some frozen puff pastry comes with 2 sheets so you could prepare 2 tarts at the same time. Although doing it in the oven at the same time would save energy, we recommend doing it in 2 separate batches. It comes out better crispier and with better colors. Now if you have a double oven, they can both be ready in half an hour instead of 1 hour.
- When serving your light French apple puff pastry tart on individual plates, you can use a pizza slicer to cut it in the kitchen before bringing it out to your guests — it makes really neat cuts.
- Add a scoop of ice cream: nice treat and brings back some summer sunshine to the fall and winter. Our homemade Madagascar vanilla ice cream is always a big hit for an “à la mode” twist on this puff pastry tart – si bon!
From Kathy on Facebook:
So scrumptious.
what a delicious way to describe our tart, thank you Kathy! Enjoy and bon appétit!
From Laura on Facebook:
Sounds delicious and so easy to make!
It is really is Laura – on both counts. And its country look is also very warm, perfect for fall. It’s a great Thanksgiving dessert if you don’t have anything planned yet. It’s seasonal and light too so after a feast, it goes really well. We’re delighted you enjoyed the recipe and thank you so much for your comment Laura!
From Jane on Facebook:
Delicious idea – I’ll do one later… just the thing to have with an autumn late afternoon Cafe…
Enjoy Jane! Should be just right with you café.
From Vicky on Facebook:
I seem to never be able to find the PRINT button. Is it hidden? Thanks!
Sorry Vicky, it’s not hidden but we just don’t have one at the moment. Thank you for your feedback!
From Jessica on Facebook:
This is a great alternative to apple pie in thanksgiving. You could make individual ones for each person.
Right Jessica, individual “tartelettes” are also very appetizing. You can use small tart pans (same cooking time) or simply slice the thawed puff pastry in 4 rectangles and just do the recipe for each rectangle (1/4 apple for each) as you would for the entire puff pastry sheet. Great suggestion Jessica, merci!
Another one of your lovely desserts. It is so easy, light and delicious at the same time. Thanks a million. I love all your recipes.
Thank you so much for your kind words Sue! It’s our pleasure to share the simple joy of cooking (and eating) with you and your loved ones – thank you for support!
Can I make this 2 days in advance and keep in fridge until ready to serve? Should I bake it and save or leave unbaked! Thanks!
Thanks for your question Vicky. You could but be sure to bake it first otherwise it will get soggy and the apples will brown. Another suggestion is to remove it from the fridge at least 1 hour before you serve. You can also warm it up in the oven for (at 325/350 F), it will also make it crispier. Enjoy!