While the pastry is cooling down, peel, core and cut the apple into very thin slices with a sharp knife.

If the pastry has puffed a lot, slightly press it back with the back of a fork or spoon. The pastry should feel dry to the touch and start to get a very light golden colour.

Photo 2: Place in the oven to par-bake for 15 to 20 minutes.

Dock the centre of the dough with a small fork (poke holes with a fork). Slightly press to make it stick to the bottom of the pastry.

Photo 1: Fold about 1 cm (1/2 inch) of the puff pastry dough four sides to create slightly raised edges.

Once soft, place on the prepared baking sheet.

Take the store bought puff pastry sheet out of the freezer and allow to thaw at room temperature.

I used a perforated tray with perforated baking mat which allows for an better air-flow and even baking all around the tart. Prepare a baking tray with a sheet of parchment paper / baking paper or baking mat.

Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit.

It is brushed over the apples once the apple tart is baked to give it a shiny appearance as well as a touch of sweetness.

Raw Sugar: or Demerara Sugar, sprinkled on the crust to add a bit of a crunch.

Egg: used for the egg wash that will give the edges of the pastry a golden brown look.

There is no added sugar in the tart but if you want a sweeter or more caramelised finish, you can also include a little bit of brown sugar with the melted butter. You could add any of your preferred spices here as well.

Butter + Cinnamon: unsalted butter, melted and mixed with a little bit of cinnamon.

See FAQs section below for best recommended apple varieties. Depending on the size of the apple, you might need more or less than one apple.

Apple: one large apple, peeled, cored and cut into thin slices.

I recommend checking the sugar content of a pre-made applesauce and avoid one that is very high in sugar you want the flavours to be quite fresh. I used my homemade smooth applesauce but you can use store-bought if preferred. Make sure to let it thaw completely before using. Puff Pastry: I used a sheet of store-bought frozen puff pastry, but it will of course work with fresh puff pastry as well.Scroll down to recipe card below for all quantities This easy apple tart is made from a few basic ingredients: It can even be served for breakfast! Ingredients Just like its Mini Apple Tarts version, this dessert is perfect for afternoon tea or dessert. The flaky layers of puff pastry combined with the smooth, slightly tangy applesauce and the soft, melt-in-your-mouth apple slices creates a delicious combination of textures and flavours. This rustic apple tart is super easy to make with store-bought puff pastry, a simple applesauce filling and apple slices. If you are craving the delicious flavours of a classic French Apple Tart but without the fuss, this puff pastry apple tart recipe is for you! How to make Apple Tart with Puff Pastry.It simply combines frozen puff pastry, a smooth applesauce filling and soft slices of apples baked with a hint of cinnamon.

This Puff Pastry Apple Tart is super easy to make with a few basic ingredients and in less than 1 hour.

Small tart apples