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This Puff Pastry Apple Tart is this perfect tasty treat! It’s gluten free, vegan and super simple to make, plus it uses just 5 ingredients! Ready in under 30 minutes, this Apple Tart is going to be your go to staple for when you need a quick and easy dessert!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This is the perfect recipe as we head into Autumn/Winter as it can be made for almost any occasion! I think this Puff Pastry Apple Tart works amazingly as a post Sunday roast dessert, but equally it is also lovely with a cuppa on a rainy weekday afternoon!
Bursting with flavour, this recipe was inspired by my Baked Spiced Pears recipe! The cinnamon spice in this Puff Pastry Apple Tart is sweet and warming and really fits the change in seasons well! Plus, apples are also currently in season in the UK!
If you are looking to use more apples this season, I have a great Autumn Applesauce Pancake recipe that is definitely worth checking out!
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Ingredients to make Puff Pastry Apple Tart
- Puff Pastry – I’ve used gluten-free which is available at most common supermarkets. However, standard puff pastry would also work well! You can also use this to make my Lentil & Walnut Sausage Rolls.
- Apples – I have used pink lady apples for added sweetness in this Puff Pastry Apple Tart. However, you could use cooking apples if you prefer your tarts to be slightly more tart (…or sharper!!). If you have some spare try making my Apple and Blackberry Crumble.
- Cinnamon – this is my hero ingredient for this recipe! It’s sweet, warming and a key ingredient for Autumn recipes! Plus, it pairs really well with the apples. If you love cinnamon then you need to try my Gluten Free Cinnamon Baked Doughnuts.
- Coconut Sugar – a sprinkle of coconut sugar adds sweetness. It also adds to the golden colour and texture of the vegan apple tart. I also use this in my Gluten Free Chocolate Cake.
- Maple Syrup – adds flavour, sweetness and a stickiness that adds to the texture of the Puff Pastry Apple Tart.
See recipe card for full information on ingredients and quantities.
Substitutions
- Apples – I have used pink lady apples in this recipe to add sweetness. If you prefer your tarts to be slightly sharper in taste you could use cooking apples, however make sure you peel them first!
- Coconut Sugar – you could substituted this for brown sugar
- Puff Pastry – I am gluten-free so have used gluten-free puff pastry. If you are not gluten-free, this recipe would also work well with standard puff pastry.
Variations
- Deluxe – To take this Puff Pastry Apple tart to the next level, you could serve it with my Cashew Cream drizzled on top or some whipped coconut cream to keep it vegan and dairy-free or alternatively a scoop of your favourite ice-cream
- Apples – this Puff Pastry Apple Tart has a slight crunch to it, if you prefer a softer bite, you could pre-cook the apple mixture on the hob over a low heat for approximately 15 minutes. Allow the apples to cool and then add them to the puff pastry before putting it in the oven.
- Kid friendly – I created this recipe to be enjoyed by all the family. However, if you have children who prefer a more ‘chocolatey’ dessert, then take a look at my hassle-free, 6 ingredients Vegan Chocolate Tart
How to make Puff Pastry Apple Tart
Step 1: Firstly, peel and finely slice the apples
Step 2: Once sliced, add the apples to a large mixing bowl with the cinnamon and maple syrup and stir to combine
Step 3: Lay the pastry out over a circular fluted tart tin. Hint: Prick the base of the pastry a few times with a fork. This allows any air to escape and prevents the pastry rising up.
Step 4: Add the apple mixture on top of the pastry and fold the outer edges of the pastry down to create a rim around the edge
Step 5: Finally, sprinkle with coconut sugar on top and bake at 180C / 360F for 30 minutes or until the pastry is golden
Leftovers
This Puff Pasty Apple Tart is best eaten straight away, once cooked. However, leftovers could be stored in an air tight container in the fridge for up to 3 days.
Recipe FAQs
The apples in this recipe have a slight crunch to them once cooked. If you prefer them to be softer, you can pre-cook them in a pot on the hob for around 15 mins. Allow them to cool and then arrange on top of the pastry before baking.
No, this recipe would only work with puff pasty.
If you are vegan or dairy free you could serve this Puff Pastry Apple Tart with whipped coconut cream or alternatively your preferred ice cream of choice.
No, any type of apple could be used. Alternatively, using cooking apples would create a slightly sharper tart.
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Puff Pastry Apple Tart
Equipment
- Chopping Board
- Knife
- mixing bowl
- fluted tart tin (20x20cm)
Ingredients
- 3 apples, (I used pink lady)
- 0.5 tbsp cinnamon
- 1.5 tbsp maple syrup
- 1 sheet puff pastry
- 2 tsp coconut sugar
Instructions
- Firstly, peel and finely slice the apples
- Add the apples to a large mixing bowl with the cinnamon and maple syrup and stir to combine
- Lay the pastry out over a circular fluted tin. Prick the base of the pasty a few times with a fork – this allows air to escape and prevents the pastry rising up
- Add the apple mixture on top of the pastry and fold the out edges of the pastry down to create a rim around the edge
- Sprinkle with coconut sugar on top and bake at 180C / 360F for 30 minutes or until pastry is golden
Notes
Nutrition
Hi, James, recipe looks great, thank you. Do you definitely have to peel the apples? I noticed they’re not peeled in your photos but your FAQs say to make sure they’re peeled so I’m confused. Thanks for clarifying.
Hey Caroline, good spot! That is an error on my side, no need to peel the apples!
This was absolutely divine. It has to be one of the most simplest desserts I’ve made, yet was an absolute show stopper!