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Quick Apple Tarts

Quick Apple Tarts

Serves: 9

Hands On Time: 

Total Time: 


4 Georgia apples, peeled, cored and halved
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
Pinch salt
1 (8.5-ounce) sheet frozen puff pastry, thawed
2 tablespoons unsalted butter, melted
Powdered sugar (optional)


Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

Slice the apple halves 1/16 inch thick and transfer to a large bowl. Add the lemon juice and stir to coat.

In a small bowl, combine the sugar, flour, cinnamon and salt. Sprinkle the sugar mixture over the sliced apples, then stir gently to coat the apples.

Unfold the pastry onto the prepared baking sheet and use a rolling pin to smooth out any creases. Arrange the apples atop the pastry in three overlapping rows, leaving about 3/4 inch of pastry around the edges. Fold the edges of the pastry over the edges of apples. Brush the apples with melted butter and bake until the apples are soft and the pastry is crisp and golden brown, 25 to 30 minutes.

Dust with powdered sugar, if desired, and serve.


Per serving: 411 calories (percent of calories from fat, 51), 4 grams protein, 47 grams carbohydrates, 3 grams fiber, 24 grams fat (5 grams saturated), 7 milligrams cholesterol, 153 milligrams sodium.

About the recipe

This easy apple tart is decidedly Parisian. For a complexity of flavors, combine varieties of apples. Try mixing Gala and Rome or Granny Smith with Empires. For uniform apple slices, use a melon baller to remove the core, then slice apples one at a time in a food processor.

This recipe is adapted from Gourmet magazine.