Crispy Apple Tart


by: Christina

This tart manages to taste intensely of butter and apples at the same time. You will also feel a delightful delicate crunch when you bite into a piece. If you are making puff pastry just for this tart, you need to give it only four turns instead of the traditional six (this is a good opportunity to use puff pastry trimmings or quick puff pastry; flaky pie and tart pastry dough, how even doesn't quite do the trick). Slice the apples as thin as you can - if you slice very thin, you'll need only 3 apples, but it's better to have 4 just in case. Avoid Granny Smiths - they turn mushy.


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serves: 1

1 3/4 pounds dough (puff pastry dough, 4 turns or quick puff pastry dough)

2 pounds apples (such as Golden Delicious, Macintosh, or local tart varieties for baking, but not Granny Smiths)

2/3 cup sugar

1/2 cup butter (sliced very thin)

Nutrition Facts
Crispy Apple Tart

Servings Per Recipe: 1

Amount per Serving

Calories: 5234

  • Total Fat: 257.7 g
  •     Saturated Fat: 100.3 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 474.4 mg
  • Sodium: 4164.5 mg
  • Total Carbs: 719.1 g
  •     Dietary Fiber: 17.4 g
  •     Sugars: 397.2 g
  • Protein: 36.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Pound the puff pastry to soften it slightly.

2.  Roll out the dough. It should be slightly more than 1/8 inch thick.

3.  Sprinkle a sheet pan with cold water to keep the bottom ofthe tart from burning, and unroll the dough over the sheet pan.

4.  Trim off the rough edges of the dough.

5.  Dock the pastry with a fork to keep it from puffing.

6.  Arrange the apples in rows, overlapping slightly and changing direction with each row.

7.  Sprinkle the apples with the sugar and cover with thin slices of butter.

8.  Bake the tart. After about 20 minutes, check to make sure the pastry isn't puffing. If it is, poke the pastry with a paring knife to deflate it. If necessary, use the tip of the knife to reposition any apples.

9.  Bake for another 20 to 30 minutes, until deep golden brown. Scrape under the tart with a metal spatula to loosen it.

10.  Trim off the edges. It's normal that these are slightly burned.

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