This easy Puff Pastry Apple Almond Tart is a flaky, buttery delight with a rich almond paste filling and tender, caramelized apples. Topped with a glossy apple jelly glaze, it’s perfect for a quick dessert or afternoon treat. You can swap apples for pears or add a sprinkle of cinnamon for extra warmth!
Ingredients Needed
- 1 (450g / 1 lb) package puff pastry (2 sheets), thawed
- 2 apples, peeled and thinly sliced
- 3 tbsp (42g) butter, melted
- 2 tbsp granulated sugar (caster sugar)
- 1 egg + 1 tbsp water (for egg wash)
- ½ cup (120g) apple jelly
Homemade Almond Paste:
- 1 cup (100g) almond meal/flour
- ¾ cup (90g) powdered sugar (icing sugar)
- ¼ tsp almond extract
- 1 egg white
How To Make Puff Pastry Apple Almond
- Preheat the oven: Preheat your oven to 200°C (400°F). Line two large baking trays with parchment paper.
- Make the almond paste: In a food processor, blend almond meal, powdered sugar, almond extract, and egg white until smooth. If using store-bought almond paste, mix in an egg white and a splash of vanilla extract to soften it.
- Prepare the apples: Peel and thinly slice the apples. You can also use pears as a substitute.
- Make the egg wash: Lightly beat the egg with water (or use milk/cream instead).
- Roll out the puff pastry: On a lightly floured surface, roll out each puff pastry sheet into an 11-12 inch (28-30 cm) square.
- Cut the pastry: Use a 3½-inch (9 cm) round cutter to cut circles from the pastry.
- Add the almond paste: Place ½ to ¾ tablespoon of almond paste on each pastry circle and spread it out, leaving a border around the edges.
- Arrange the apples: Layer the apple slices over the almond paste in a shingled pattern.
- Brush with butter and sugar: Brush the apple slices with melted butter and sprinkle with sugar.
- Egg wash the edges: Brush the pastry edges with the egg wash for a golden finish.
- Bake: Bake for 25-30 minutes until golden brown.
- Glaze with apple jelly: While baking, heat the apple jelly in a small saucepan or microwave until liquid. When the pastries are warm, brush them with the jelly for a glossy finish and extra flavor.
Recipe Tips
- Use cold puff pastry: Keep the pastry cold until you’re ready to roll it out. This helps it stay flaky and crisp when baked.
- Thinly slice the apples: Cutting the apples too thick can make them hard to bake through. Slice them thinly for a soft, tender texture.
- Don’t skip the egg wash: Brushing the edges with egg wash gives the pastries a golden, bakery-style finish.
- Warm the almond paste if it’s too firm: If your almond paste is hard, microwave it for a few seconds or mix in a little egg white to soften it.
- Brush with apple jelly while warm: The jelly glaze gives the tarts a shiny finish and keeps the apples from drying out. Apply it while the pastries are still warm for the best results.
How To Store Leftovers?
Let the leftover pastries cool to room temperature. Store them in an airtight container in the fridge for up to 3 days. For best results, place parchment paper between layers to prevent sticking.
Nutrition Facts
Serving Size: 1 tart (out of 18)
- Calories: 333
- Total Fat: 20.8g
- Saturated Fat: 8.3g
- Cholesterol: 20.8mg
- Sodium: 50mg
- Potassium: 41.7mg
- Total Carbohydrate: 33.3g
- Dietary Fiber: 1.3g
- Sugars: 15g
- Protein: 4.2g
Try More Puff Pastry Desserts:
Puff Pastry Apple Almond
Description
This easy Puff Pastry Apple Almond Tart is a flaky, buttery delight with a rich almond paste filling and tender, caramelized apples. Topped with a glossy apple jelly glaze, it’s perfect for a quick dessert or afternoon treat. You can swap apples for pears or add a sprinkle of cinnamon for extra warmth!
Ingredients
Homemade Almond Paste:
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Line two large baking trays with parchment paper.
- Make the almond paste: In a food processor, blend almond meal, powdered sugar, almond extract, and egg white until smooth. If using store-bought almond paste, mix in an egg white and a splash of vanilla extract to soften it.
- Prepare the apples: Peel and thinly slice the apples. You can also use pears as a substitute.
- Make the egg wash: Lightly beat the egg with water (or use milk/cream instead).
- Roll out the puff pastry: On a lightly floured surface, roll out each puff pastry sheet into an 11-12 inch (28-30 cm) square.
- Cut the pastry: Use a 3½-inch (9 cm) round cutter to cut circles from the pastry.
- Add the almond paste: Place ½ to ¾ tablespoon of almond paste on each pastry circle and spread it out, leaving a border around the edges.
- Arrange the apples: Layer the apple slices over the almond paste in a shingled pattern.
- Brush with butter and sugar: Brush the apple slices with melted butter and sprinkle with sugar.
- Egg wash the edges: Brush the pastry edges with the egg wash for a golden finish.
- Bake: Bake for 25-30 minutes until golden brown.
- Glaze with apple jelly: While baking, heat the apple jelly in a small saucepan or microwave until liquid. When the pastries are warm, brush them with the jelly for a glossy finish and extra flavor.
Notes
- Use cold puff pastry: Keep the pastry cold until you’re ready to roll it out. This helps it stay flaky and crisp when baked.
- Thinly slice the apples: Cutting the apples too thick can make them hard to bake through. Slice them thinly for a soft, tender texture.
- Don’t skip the egg wash: Brushing the edges with egg wash gives the pastries a golden, bakery-style finish.
- Warm the almond paste if it’s too firm: If your almond paste is hard, microwave it for a few seconds or mix in a little egg white to soften it.
- Brush with apple jelly while warm: The jelly glaze gives the tarts a shiny finish and keeps the apples from drying out. Apply it while the pastries are still warm for the best results.
Puff Pastry Apple Almond