This post may contain affiliate links. Please read my private policy.
When it comes to desserts, I’m usually a crisp, crumble, or cobbler kind of girl. I think I’ve settled on these for two reasons. First, I love seasonal fruit-based desserts. Second, I like easy desserts where you can basically wing it. Cakes and pie crusts tend to require a bit more precision and effort than I care to expend. Lately though, I’ve also started experimenting more with pies, galettes, and tarts. It turns out you can wing the fruit mixture part and buy the pastry part which is also exceptionally easy! This rustic sheet pan apple tart is great for entertaining because it’s beautiful and can be prepared in advance. After it’s cut you can serve it on plates with ice cream and utensils or just let folks grab a slice. We wrapped up our leftover squares and took them hiking with us – I must say they traveled well.
On my Rustic Sheet Pan Apple Tart
This rustic apple tart was inspired by a book I’m currently reading called “Duck Season: Eating, Drinking, and Other Misdadventures in Gascony – France’s Last Best Place.” The author was describing a gourmet feast that ended with a sheet-pan apple tart. I immediately got this image in my head of a beautiful yet easy dessert and that would be perfect for fall gatherings. When I looked up “sheet pan apple tart” I found a few “french apple tart” recipes that somewhat matched what I had envisioned so I took some notes and set off to invent my own version.
On my first tart attempt, I only used one piece of puff pastry and rolled it a bit too thin. Now I use 2 pieces of pastry (the package comes with 2). I just lay one directly on top of the other and roll them out together. This is great if you want a large tart that will feed a crowd – around 12 slices. You can also make a smaller tart with one pastry sheet. Once the pastry is rolled out, I trim the edges so I’m left with a large rectangle that will fit on my sheet pan and scraps that I can pinch into edge pieces (see the images below).
After you’ve prepared your tart base, cover it with apple slices, butter cubes, and sugar. I used three types of sugar but plain white sugar will do too. After you bake the tart, you make a jelly mixture to brush over it. I used apricot preserves but apple butter or other jellies and jams could work too.
Rustic Sheet Pan Apple Tart
- Yield: 12 servings 1x
Description
This rustic sheet pan apple tart is easy to make, lovely to look at, and delicious. It’s perfect for fall gatherings as it will feed a crowd.
Ingredients
- 1 package frozen puff pastry (2 sheets)
- flour for dusting counter
- 4 to 5 granny smith apples, sliced approx ¼ inch thick
- 4 tbsp cold butter, cut into small cubes
- 2 tbsp white sugar
- 2 tbsp turbinado sugar
- 1 tbsp brown sugar
- ½ cup apricot preserves
- 2 tbsp calvodos (rum or brandy and water work too)
Instructions
- Preheat oven to 400 degrees
- Line a large jelly roll pan with parchment paper. Sprinkle flour on a clean counter top where you want to roll out the dough.
- Open the puff pastry dough and lay both pieces on the floured surface, one directly on top of the other. Use a rolling pan to roll out the dough. You want to roll it so it’s just about the size of the jelly roll pan and approximately ¼ inch thick. Use a knife to trim edges. You want a rectangle just big enough to fit in jelly roll pan. You can use the edge scraps to make the tart edges (see pic above).
- Transfer the puff pastry rectangle to the paper lined baking sheet.
- Pinch the scraps into long strips that will form the edge of the tarts. Brush the edges of the tart with the egg yolk. This will serve as glue to hold the edge pieces in place. Attach the edges.
- Arrange the apples all over the tart. I like to lay them in diagonal lines overlapping each other (as shown above) but you can experiment with designs.
- Combined the three sugars in a small bowl and mix. Sprinkle the tart with the sugar and place the small pieces of butter evenly over the tart.
- Put the tart in oven and bake for 45 minutes to an hour – until the pastry is nicely browned and apples begin to brown. Check the tart every 20 minutes or so – sometimes the pastry will puff up in certain areas. If this happens, use a knife to make a slit and let the air out. It will flatten right out.
- When the tart is done, combined the apricot jam and calvodos in a small saucepan and heat.
- Brush the tart all over with the jam mixture. Allow the tart to cool to room temperature before serving.
Notes
I like to use three different sugars to create complexity and texture. If you prefer, you can just use white sugar or a mix of whichever sugars you prefer.
