Easy Apple Tart

This apple tart is cheap and easy to make.  You can use whatever fruit is in season and make little individual ones or one big impressive one



Ready In:

30 min



Skills covered

Knife skills, Baking, Puff Pastry, Glazing

Apple Tart

By: Chloe Coker

Puff pastry tarts are a really easy way to feed a crowd.  They use ready rolled puff pastry which you can top with sweet or savoury fillings and can be made ahead and frozen.  Try replacing the apple with other seasonal fruits such as apricots, rhubarb and plums. 


1 x packet ready roll puff pastry
4-6 eating apples, thinly sliced. *You can use other seasonal fruit such as rhubarb or plums
juice of 1 lemon
1 tsp vanilla
1-2 tbsp caster sugar
30g butter
optional: 2 tbsp apricot jam
* For a more indulgent feel you can spread some custard under the fruit (good quality shop bought will be fine) 


  • Preheat the oven to 200*c. Unravel the pastry.  If you want to make individual tarts, cut the pastry into squares or cut out circles.  Alternatively cut a large circle or leave it as a rectangle.
  • Peel and core the apples and slice them thinly. Place them in a bowl with the lemon juice and vanilla. Spread the apples over the pastry, leaving a 1cm border.  Curl up the edge of the pastry around the apples.
  • Dot the apples with pieces of butter sprinkle with sugar. Bake in the oven for 10-15 minutes (individual tarts) or 15-20 minutes (large tart) until the pastry is golden and the apples are tender.
  • To glaze the tart, melt the apricot jam and spread over the apples. Serve with thick cream or vanilla ice cream


For a quick savoury version

1 x jar onion chutney
1 x log of goats cheese
optional: fresh thyme leaves
optional: chopped walnuts  

 Unroll the pastry as above.  Spread the chutney over the pastry, leaving a 1 cm border, then fold up the edges.  Slice the goats cheeses and dot over, then sprinkle over some fresh thyme leaves and walnuts.  Bake in the oven as above 

Tips, Tricks and Teaching Info

Use what’s in season

Try making this tart with rhubarb liberally drenched in sugar (maybe put some custard underneath) in Spring, apricots or peaches in summer or in the autumn you can use plums or pears

Savoury Versions

Use the same method to make goats cheese and onions tarts, roasted vegetable and tapenade tarts, roasted squash and feta or ricotta with courgette and asparagus