Easy Apple & Cinnamon Puff Pastry Tart Recipe
Chef’s Notes
There’s something so lovely and dare I say it, Autumnal, about the combination of apples and cinnamon, and this simple tart is the perfect way to make the most of these early autumn flavours. Made with ready-rolled puff pastry, it looks beautifully impressive while requiring very little preparation – ideal for an easy weekend bake or a last-minute pudding when you have guests coming over.
For extra sweetness and yumminess, I used St Dalfour’s apple & cinnamon jam as the base of the tart before layering over thinly sliced apples. It adds so much flavour with minimal effort, while helping the fruit become deliciously glossy and caramelised as it bakes. Served warm with a generous spoonful of crème fraîche or vanilla ice cream, it’s such a simple but delicious seasonal treat.
Ingredients
- /
- 1 sheet puff pastry
- 3 apples
- 4 tbsp St Dalfour apple & cinnamon jam
- 1 egg, beaten
- 1 tbsp brown sugar
- Small knob of butter
- A sprinkle of cinnamon
- Crème fraîche or vanilla ice cream to serve
Method
- Heat the oven to 180°C and place your puff pastry on a lined baking tray
- Create a border in the pastry by lightly scoring a line about 2cm in from the edge, being careful not to cut all the way through. Prick the centre a few times with a fork
- Spread a generous layer of apple & cinnamon jam over the centre, keeping within your scored border
- Core your apples and slice them quite thinly. You can leave the skins on for a more rustic look
- Arrange the apple slices over the jam in an overlapping pattern
- Brush the exposed pastry border with beaten egg. Sprinkle the fruit with a little brown sugar and cinnamon, then dot over a few little pieces of butter
- Bake for around 25–30 minutes, until the pastry is deeply golden and puffed and the fruit has softened and caramelised slightly
- Serve warm out of the oven with a dollop of crème fraîche or vanilla ice cream!
