Crisp Puff Pastry Apple Tart

Preparation info
  • Makes


    14-by-11 inch Tart
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This tart combines a fragile crispiness with a butterscotch sweetness and the tang of apples. If you are making puff pastry for this tart, you can get by giving it only 4 turns, since the point is to end up with a flaky, crispy pastry, rather than one that rises.



Preheat the oven to 425°F. On a floured work surface, roll out the puff pastry into a 12-by-15-inch rectangle between ⅛ and 1/16 inch thick. Sprinkle cold water on a 13-by-17-inch sheet pan. The water will keep the bottom of the tart from burning. Roll the dough loosely around the roll