Express Apple Tart

Ingredients

• 4 pieces Apple (Golden type or other firm variety) (Medium, unpeeled, cut into large dice)
• 30 g Brown sugar (Can be replaced by white sugar or honey (15 g))
• 0.5 tsp Ground cinnamon (About a pinch, very volatile)
• 1 bean Vanilla bean (Seeds scraped and set aside)
• 1 roll Butter puff pastry (About 250 g, thawed if frozen)
• 15 g Unsalted butter (Optional, in small pats to drizzle over the apples)
• 15 ml Maple syrup (Optional, add just before serving for extra shine)

Instructions

1. Cut the apples

   Wash the apples, peel if desired, then cut into large dice about 2 cm.

   Time: PT5M

2. Prepare the sugar‑vanilla‑cinnamon mixture

   Place 30 g of brown sugar in a bowl, add the vanilla bean seeds and ½ tsp of cinnamon. Mix quickly to coat the sugar with the flavors.

   Time: PT3M

3. Coat the apples

   Add the apple dice to the bowl containing the sugar‑vanilla‑cinnamon mixture. Mix by hand until each piece is well coated.

   Time: PT2M

4. Preheat the oven

   Preheat the oven to 180°C for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

5. Prepare the pastry

   Unroll the puff pastry onto the tart pan, press lightly and prick the base with a fork to prevent it from puffing too much in the center.

   Time: PT3M

6. Arrange the apples

   Evenly distribute the seasoned apples over the pastry, leaving a free edge of about 2 cm.

   Time: PT3M

7. Fold the edges and add butter

   Gently fold the pastry edges over the apples to form a rustic border. Place a few pats of butter on top if desired.

   Time: PT2M

8. Bake

   Place the tart in the oven and bake for 30 minutes at 180°C until the pastry is golden and the apples are lightly caramelized.

   Time: PT30M

   Temperature: 180°C

9. Rest before serving

   Remove the tart from the oven, let it rest for 10 minutes before cutting to avoid burns.

   Time: PT10M

10. Finishing (optional)

    Drizzle lightly with maple syrup just before serving to add a touch of shine and sweetness.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

4 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Brown sugar: white sugar, honey
• Instead of Ground cinnamon: nutmeg, ginger
• Instead of Vanilla bean: vanilla extract (1 tsp)
• Instead of Butter puff pastry: non‑butter puff pastry, phyllo dough
• Instead of Unsalted butter: margarine, vegan butter
• Instead of Maple syrup: honey, agave nectar

Equipment Needed

• Kitchen knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Fork (for pricking the pastry)
• Tart pan (about 22 cm) or baking sheet
• Oven

Critical Steps — Do Not Skip

• Cut the apples
• Coat the apples
• Arrange the apples
• Bake

Chef Tips from the Video

• Use a real vanilla bean for a richer aroma than extract.
• Work quickly with the puff pastry so it stays cold and flaky.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2‑3 days.

Freezer: Wrap the cooled tart in plastic wrap then aluminum foil; keep up to 1 month.

Room temperature: At room temperature, the tart stays good for up to 4 hours.

Make-Ahead Tips

• Prepare the sugar‑vanilla‑cinnamon mixture and the apples the day before and keep them refrigerated.
• The tart can be baked ahead of time and reheated for 5 minutes at 150°C before serving.