Caramel Puff Pastry Apple Tart with Apple Butter
A quick and easy to make flaky puff pastry tart with apple butter, sliced apples and drizzled with caramel sauce. Perfect for brunch or dessert.
Ingredients
- sheets of square/rectangular puff pastry homemade or store-bought
- 1 cup Apple Butter divided ( can be homemade or store-bought)
- 2 - 3 apples peeled, cored and thinly sliced. Honeycrisp or Granny Smith work best
- 2 tablespoons Lemon Juice
- ½ teaspoon Salt
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter unsalted, melted
- 1 egg
- 1 tablespoon water
- 4 tablespoons salted caramel sauce or more (can be homemade or storebought)
- ¼ cup powdered sugar
Instructions
- Heat oven to 400 Deg. F. Use a baking steel or pizza stone if you have one and preheat the oven with the steel or stone on the middle rack. If not, set out a large baking sheet instead.
- Place a rectangular piece of parchment paper on your counter to thaw one piece of puff pastry at a time.
- While the puff pastry is thawing, prep your apples.
- Peel and core the apples and slice thinly. Place in a large bowl, cover the apples with cold water and add in the lemon juice and salt. Gently stir and set aside.
- When the puff is thawed to very cool room temperature, gently roll out to about 9 x 12 inches
- After rolling score along the edges with a knife, being careful not to cut all the way through. Then pierce the middle all over with a fork, again being careful not to cut all the way through.
- Place the prepped puff pastry back in the refrigerator for 5 minutes to firm back up.
- Working quickly, spread half a cup of the apple butter on the pastry inside the edge score lines. Remove apple slices from water and gently pat dry with paper towels, arrange the apples on top of the pastry in any way you like. Drizzle with a tablespoon of melted butter then sprinkle the apples with half the cinnamon sugar.
- Place the tart with the parchment paper on a baking sheet or directly onto the baking steel/stone. Bake for 20-25 minutes until golden, crisp and puffed up.
- If using a baking steel or stone, remove the parchment paper halfway through to get a super crispy bottom.
- Once baked, remove from the oven and transfer to a cutting board to cool slightly. Drizzle with caramel sauce and dust with half of the powdered sugar.
- You can prep the second pastry while the first one is baking. Bake that one as soon as the first one is out of the oven. If you have a large enough baking stone or baking sheet you can bake two tarts at once.
Notes
I use my Slow Cooker Apple Butter in my recipe. You can use your own recipe, store bought or even substitute spiced apple sauce.
I also use my Apple Cider Caramel Sauce recipe for drizzling over the top of the pastry. Again, you can use your own recipe or store bought for this ingredient.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.