This rustic French apple puff pastry tart (feuilleté léger aux pommes) is so light that you can enjoy it with no guilt. It is perfect as is for dessert but also in the afternoon with tea or coffee. And this is a great recipe to have in your back pocket for impromptu visits to prepare a sweet dessert at the last minute. So be sure to have a puff pastry in your freezer just in case and of course, apples in the kitchen. Apples are a great partner to help you stay in shape so it is always a good idea to have apples all the time anyway.
Light French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart – Feuilleté Léger Aux Pommes
So check below for the Art of the home detailed rustic French light apple puff pastry tart recipe and Art of the Home suggestions. Baking only takes 30 minutes and prep. time is less than a couple of minutes so it is a quick and easy dessert. If you want to treat your family during the week, it is definitely a pastry you can serve — just get it in the oven when you are getting dinner ready and it will be warm when it’s time for dessert. Enjoy and bon appétit!
Rustic French Apple Puff Pastry Tart
Light French Apple Puff Pastry Tart (Feuilleté Léger Aux Pommes)
by Art of the Home
Ingredients (for 4 servings)
- 1 apple
- 1 sheet of thawed puff pastry (e.g. Pepperidge Farm, Trader Joe’s)
- 1/3 cup of butter
- 1 Tbsp of cane sugar
- 1 sugar vanilla bag (or 1 Tbsp of homemade vanilla sugar)
- 1 tsp of confectioner sugar to dust
- Preheat oven to 410 °F.
- Wash the apple, no peeling necessary – the skin adds a nice fall color to the tart. Cut the apple in quarters, core each quarter and make thin wedges (you can also use an apple corer). Set aside on a plate or bowl.
- Line a cookie sheet with your Silpat (or parchment paper) — we like our Silpat because you can keep using it over and over again and given the price of parchment paper, that’s a plus! Lay rectangular puff pastry on top (no butter needed – a health benefit of using a Silpat or parchment paper!). Prick with fork (a dozen times or so will do). (Note on defrosting puff pastry: make sure you unfold it before it is completely thawed otherwise it will be very sticky and harder to do.)
- Arrange apple wedges in 2 columns – half an apple for each column. Sprinkle evenly with sugar and vanilla sugar. Dot with half of the butter (the butter will then melt evenly over the apple slices during the baking process). Fold back each side over the apples. It does not have to be perfectly lined up — that’s the rustic part of this recipe that makes it so charming.
- Bake for 15 minutes, take out and dot with the rest of the butter. Bake for another 15 minutes.
- Place on serving plate and dust with confectioners’ sugar. You can also cut your tart in 4 rectangles and place on individual dessert plates.
- Serve warm or cold.
Art of the Home Suggestions:
- Double up! Some frozen puff pastry comes with 2 sheets so you could prepare 2 tarts at the same time. Although doing it in the oven at the same time would save energy, we recommend doing it in 2 separate batches. It comes out better crispier and with better colors. Now if you have a double oven, they can both be ready in half an hour instead of 1 hour.
- When serving your light French apple puff pastry tart on individual plates, you can use a pizza slicer to cut it in the kitchen before bringing it out to your guests — it makes really neat cuts.
- Add a scoop of ice cream: nice treat and brings back some summer sunshine to the fall and winter. Our homemade Madagascar vanilla ice cream is always a big hit for an “à la mode” twist on this puff pastry tart – si bon!