My caramel apple tart turns just four humble ingredients into a bakery-worthy dessert with barely any hands-on effort. Thinly sliced apples are arranged in overlapping rows over puff pastry, sprinkled with cinnamon sugar, and baked until the crust is puffed and golden and the apples are tender with caramelized edges. Finish it with a generous drizzle of caramel sauce for an impressive dessert that takes only about 10 minutes to prepare!
A Little Indulgent, and I’m Not Sorry About It
I made this one with Sweet Loren’s gluten-free puff pastry, but regular puff pastry works exactly the same if that’s what you have on hand. I’ll be honest, this is a sweet, indulgent tart, and it’s not trying to be anything else. When I want those classic sweet apple fall flavors without turning on the mixer or rolling out dough from scratch, this is what I reach for. It’s also become my go-to handheld dessert for fall movie nights, especially next to a mug of chai coffee or Mexican hot chocolate on a cold evening.
Key Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
The Mistakes That Ruin the Puff
- Don’t skip pricking the center. Docking the pastry with a fork several times before you add the apples keeps steam from building up underneath, so you get one clean, defined border instead of the whole thing ballooning unevenly.
- Keep the pastry cold until it goes into the oven. If it sits out too long while you’re arranging the apples, it won’t puff as high. Pop it back in the fridge for a few minutes before baking if your kitchen is warm.
- Slice the apples thin and even. Thick or uneven slices won’t cook through in the same 22 to 28 minutes, so aim for consistent 1/8-inch pieces. A mandoline makes this easy.
A Couple of Easy Swaps
- Swap the cinnamon for apple pie spice or Christmas spice for a slightly warmer, more layered flavor.
- Use thinly sliced pears in place of apples for a different fall spin on the same technique.
A Few Ways to Serve This Tart
- Try my puff pastry pinwheels with apple, cheddar, and sage for a savory take on the same dough.
- Serve warm with a scoop of vanilla ice cream alongside.
- Love the caramel apple combo? My gluten-free caramel apple cheesecake bars hit the same flavors in bar form.
- Cut it into squares for easy, grab-and-go servings.
- Serve with your favorite warm beverage.
More Apple Recipes to Enjoy
Caramel Apple Puff Pastry Tart
Ingredients
- 1 sheet puff pastry gluten-free or regular, thawed but still cold
- 1 medium crisp apple such as Honeycrisp or Pink Lady
- 1 tablespoon melted butter divided; regular or dairy-free
- 1 tablespoon brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons prepared caramel sauce for finishing
- Flaky sea salt optional
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Unroll the cold puff pastry sheet onto the lined baking sheet, keeping its natural rectangle shape.
- Using the tip of a sharp knife, lightly score a border about 3/4 inch in from the edges, all the way around, without cutting through. Prick the center portion a few times with a fork, leaving the scored border untouched so it can puff.
- Core the apple, leaving the peel on for color. Cut it in half vertically, then slice into thin, 1/8-inch pieces. A mandoline works well, but a sharp knife is fine too.
- Stir together the sugar, cinnamon, and salt in one bowl. In another, mix 2 teaspoons of the melted butter with the vanilla.
- Brush the vanilla butter lightly over the center of the pastry. Arrange the apple slices in overlapping rows across the center, keeping the scored border clear.
- Brush the apples with the remaining melted butter, then sprinkle evenly with the cinnamon sugar. Brush a little butter over the exposed pastry border too.
- Bake 22 to 28 minutes, until the border is puffed and deeply golden and the apples are tender with caramelized edges.
- Let the tart cool 5 minutes, then drizzle with the caramel sauce. Finish with a pinch of flaky sea salt, if desired, before slicing into squares. Enjoy!
Notes
- My favorite store-bought gluten-free puff pastries are Dufour and Sweet Loren’s.
- Prick the pastry center several times with a fork before adding the apples. This keeps the border puffing evenly instead of ballooning.
- Keep the outer 3/4-inch border completely clear of sugar and apples so it can puff.
- Add the caramel sauce after baking, not before, or it will burn and turn the tart soggy.
- Storage: Store leftovers loosely covered in the fridge for up to 2 days. The pastry softens as it sits, so this is best the day it’s made.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
