This homemade apple tart looks like it came from a fancy bakery, but it’s really easy to make at home. Use your favorite pie crust or puff pastry!
When I need a stunning dessert recipe that is easy and quick to make, I run to this apple tart recipe! It’s gorgeous on a dessert table and always makes people smile. Can we ask for much more when it comes to desserts? Easy for you and loved by all!
I love serving with a spoonful of whipped cream or good-quality vanilla ice cream. It’s also pretty epic with a drizzle of caramel sauce! For more apple desserts, see our easy apple crisp with an oat topping or this incredible apple cobbler.
Key Ingredients
- Pie Crust or Puff Pastry: In our photos, we have used our homemade pie crust as the base for this easy tart. Store-bought pie crust works, as does a store-bought puff pastry sheet. I’ve included tips for using puff pastry to make this apple tart in the recipe below.
- Apples: I love Granny Smith, Honeycrisp, Pink Lady, Jonagold, and Golden Delicious, but use what you have access to and love! These are the same apples I use for homemade apple pie.
- Lemon: I love tossing my sliced apples with fresh lemon juice to flavor and prevent them from browning. Orange juice is an excellent substitute! I use orange when making our apple crisp, and I love it!
- Butter and Sugar: Before baking in the oven, I sprinkle the tart with sugar and add little butter cubes so the butter melts and the sugar caramelizes in the oven on top of the apples.
- Jam and Almonds: After baking the tart, I brush the apples with jam and scatter them with toasted sliced almonds, making them shiny and beautiful. Marmalade, apricot jam, fig jam, and even apple butter are excellent (although apple butter will be less shiny and transparent).
How to Make an Apple Tart
This homemade apple tart looks like it came from a fancy bakery, but it’s really easy to make at home. It’s easier than making apple pie and just as stunning on the table (not that we don’t love a good apple pie.) It’s one of my go-to desserts for the holidays, especially Thanksgiving!
There’s nothing fussy here—just thinly sliced apples lined up on top of a buttery, flaky crust. Once baked, we brush the apples with a little jam to add shine and top them with toasted almonds. It’s so easy and so good!
Easy Apple Tart
- PREP
- COOK
- TOTAL
This easy apple tart is best served warm. We love it alone, but adding a scoop of vanilla ice cream or whipped cream does not hurt.
You Will Need
1 homemade pie crust or 1 sheet frozen puff pastry, thawed
2 medium apples such as Granny Smith or Honeycrisp
Juice of half a lemon
3 tablespoons granulated sugar
2 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons apricot, fig, or other light-colored jam
3 tablespoons sliced almonds, lightly toasted
Directions
1Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2Roll chilled dough into a 13-by-9-inch rectangle. Trim edges as needed, then transfer to the baking sheet. (If you are starting with a circular crust, no worries, simply roll it out so it is about 1/4-inch thick).
3Using a fork, prick the crust every 1/2 inch to prevent air pockets from forming while it bakes. Refrigerate while you prepare the apples.
4Cut the apples in half through the stem. Remove the stems and core them (a melon baller helps). Slice the apples crosswise into 1/2-inch-thick slices. Scatter lemon juice over the apples to prevent browning.
5Place overlapping slices of the apples in four rows down the tart (8 to 9 slices per slice should do it). To keep things pretty, it’s best not to use the smaller slices from the ends of the apples).
6Sprinkle the sugar over the apples and dot with butter.
7Bake the tart for 35 to 40 minutes, until the crust is browned and the edges of the apples begin to brown. Rotate the baking sheet once during baking. Don’t worry if juices from the apples run out onto the pan and brown. The tart will still be okay.
8When the tart is done, use a large spatula to loosen it and then transfer it to a cutting board or platter.
9Warm the jam on the stove or using a microwave. Lightly brush warmed jam over the apples. Scatter almonds on top.
Adam and Joanne's Tips
- How to toast almonds: Add to a dry pan over medium-low heat. Shake the pan constantly to prevent burning. The nuts are toasted when they’re lightly browned and smell nutty. It only takes 4 to 5 minutes.
- Crust options: For the crust, you can use this homemade pie crust recipe. The recipe yields enough dough for two single-crust pies or tarts, so you can freeze the remaining dough for another use. Alternatively, you can use a store-bought pie crust or puff pastry. If using puff pastry, thaw it completely according to the package instructions before using it for this tart. If using store-bought pie crust, it will likely be in the shape of a circle to fit pie dishes. While I form my tart into a rectangle, you can just as easily make it round.
- How to make an apple tart using puff pastry: Unfold a sheet of puff pastry onto a floured surface and roll out into a 13-by-9-inch rectangle. Transfer to the baking sheet. Score 1/2 inch in from the edge, all the way around, using a paring knife. Using a fork, prick the crust every 1/2 inch to prevent air pockets from forming while it bakes. Continue adding apples to the crust as shared in the recipe above.
- The nutrition facts provided below are estimates.
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Hi, in the “to finish” step, what does it mean to “Rotate once during baking”? To flip it over, apple side down? So, is it bake 20-25 minutes on the crust side, then 20-25 minutes on the apples side?
Hi Ayuna, Thanks for asking! To clarify, when we say “rotate once during baking”, we simply mean to turn the pan halfway around in the oven. This helps ensure the tart bakes evenly. You don’t need to flip the tart over – keep the apples facing up the whole time. Hope this helps! Let me know if you have any other questions.
So, easy and delicious. The pastry is melt in the mouth and it is dinner party dessert quality. I pre-prepared by cooking the pastry and apples, put aside, then reheated with the jam and almonds before serving. An excellent recipe if catering for someone with an egg allergy. Love it!
Sounds Devine I can’t wait to make it!
I think its too delicious, their pictures reflect their taste. I think so it’s too simple. and easily to make
Can I make it 7Inch tart shell
Hi there, making this in a tart shell would work nicely.
Frankly speaking, I have never tried apple tarts before, but I suspect they taste almost like apple pie (which I adore). Thanks for the recipe, seems like it’s really easy to make them.
I tried this today and it was superb! Only comment is that, 400 F for 45 minutes is an overkill…375 for 45 should be better.
Great recipe, tried twice already, so good. Wondering how can I use this recipe to make pale turnover?
Hi Esther, Great question. The crust is regular pie dough, so you should be able to roll it out and cut into large circles or rectangles to make turnovers. We’re not quite sure about the filling, though. You might want to mix the apples (maybe chopped, not sliced) with sugar and a little lemon juice then add them to the dough. Hope that helps!
Do you think you will try to make an apple turnover? I looked up simply recipe has a similar one, but wondering if you will try one. I have been following your recipe last several weeks. I made oatmeal cranberry chocolate cookie, your revised recipe on chocolate chip cookie, Focaccia bread, pork tenderloin with Apple, brownie, they are all so good. I tend to like alter recipe, mostly sugar, with your recipe, they are so good that I strictly follow. Thank you for the wonderful recipes…, I particularly liked the tips and pictures/video, they are so helpful
Thanks, Esther! Yes, I’m sure it we will share one eventually. So glad you’ve found us. We’ll add turnovers to our list for upcoming recipes 🙂
I actually made a version of this using Ina’s recipe about an hour ago. I used frozen puff pastry and pear jelly. It turned out great.
This looks simply spectacular! I love the idea of making it with apples and pears!
Thanks so much 🙂
This is just beautiful! I’m not a big fan of pie (crazy, I know), so I’m always look for alternative Thanksgiving desserts that still involve apple and/or pumpkin. Looks like I’ve found one to try this year 🙂
Divine and perfect autumn tart 🙂
Mmm this sounds super scrumptious!