Easy Puff Pastry Apple Tart

This puff pastry apple tart is one of my favorite easy apple desserts. It's crispy, buttery, and full of warm apple pie flavors with a creamy dulce de leche twist. It looks beautiful and fancy, but it’s surprisingly simple to throw together, especially since we’re starting with store-bought puff pastry. The apples get tender and caramelized in the oven, the edges get golden and flaky, and then we brush everything with more dulce de leche for that extra glossy, sweet finish.

What I really love about this tart is that it's not overly fussy or sweet. It feels like a mix between a classic French tart and your favorite apple pie, but easier. And unlike most apple tarts, this one has a secret layer of dulce de leche under the fruit.

Whether you're serving this for a cozy fall dessert, a holiday brunch, or just using up some apples from your fridge, this one’s a winner.

Why You’ll Love This Puff Pastry Apple Tart

• Quick and easy: Using frozen puff pastry saves a ton of time.
• Looks impressive: The glossy apples and golden crust make it look bakery-worthy.
• Rich and flavorful: The dulce de leche adds a sweet caramel layer under the apples and on top.
• Customizable: Use your favorite apples or whatever you have on hand.
• Perfect for fall: But honestly, I’d eat this year-round.

Ingredients You’ll Need

Here’s everything you’ll need to make this dulce de leche apple tart:

• Store-bought puff pastry: Thawed but still cold. You want it pliable but not warm.
• Dulce de leche: For under the apples and again after baking—adds sweetness and a beautiful shine.
• Apples: I recommend Honeycrisp, Granny Smith, Fuji, or Pink Lady. You want a variety that holds its shape and has a good sweet-tart balance.
• Brown sugar + granulated sugar: For flavor and a bit of caramelization.
• Lemon juice: Brightens the apple mixture and balances the sweetness.
• Vanilla extract: Adds warmth and depth.
• Ground cinnamon: Classic cozy flavor.
• Salt: Just a pinch to make everything pop.
• Egg wash: Just an egg beaten with a little water to give the edges that golden, glossy finish.

How to Make This Apple Tart

1. Prep the puff pastry: Roll out the puff pastry on a parchment-lined baking sheet. Score a ½-inch border around the edges and poke the center with a fork all over to prevent puffing.
2. Spread dulce de leche: Inside the border, spread a thin, even layer of dulce de leche.
3. Prepare the apples: Peel, core, and thinly slice the apples. Toss them with the sugars, lemon juice, vanilla, cinnamon, and salt until well coated.
4. Arrange the apples: Lay the apple slices neatly over the dulce de leche in overlapping rows.
5. Brush with egg wash: Lightly brush the scored edges with the egg wash.
6. Bake: Bake at 400°F (200°C) for about 30–35 minutes, or until the apples are tender and the puff pastry is deeply golden.
7. Finish with more dulce de leche: While it’s still warm, gently brush more dulce de leche over the apples for a glossy, sweet finish.

Tips for Success

• Don’t skip scoring and docking the pastry: Scoring gives you that perfect raised border, and poking holes prevents the center from puffing too much under the apples.
• Chill the pastry if it gets too soft: If your kitchen is warm and the puff pastry gets floppy, pop it in the fridge for 10 minutes before baking.
• Use a mandoline for super even apple slices if you want a really polished look.
• Warm the dulce de leche slightly so it spreads and brushes on more easily.

Frequently Asked Questions

What kind of apples work best for this tart?

You want apples that hold their shape when baked and have a good flavor balance. Granny Smith are great if you want something tart to contrast the sweet dulce de leche. Honeycrisp and Fuji are naturally sweet and crisp, while Pink Lady offers a nice mix of tart and sweet. Avoid soft apples like Red Delicious, because they tend to turn mushy when baked.

Can I use homemade puff pastry?

Absolutely! If you love making pastry from scratch, go for it. Just roll it out to about ¼ inch thick and use the same method.

Can I make this ahead of time?

You can prep the apples and thaw the puff pastry ahead, but for best results, assemble and bake it fresh. The pastry is flakiest and most crisp the day it’s baked.

How do I store leftovers?

Store leftovers covered in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through and the crust is crisp again. Avoid the microwave—it’ll make the pastry soggy.

Where can I find dulce de leche?

You can find jars or cans of dulce de leche in most grocery stores near the condensed milk or in the international aisle. You can also make your own.

What can I use instead of dulce de leche?

If you don’t have dulce de leche on hand (or just prefer something else), here are a few easy swaps:

• Caramel sauce: A classic substitute that offers a similar sweetness and texture. Just make sure it’s a thick, spreadable kind—not a runny drizzle.
• Apple butter: For a deeper apple flavor and a cozier vibe, apple butter makes a great fall-forward option.
• Nutella or other chocolate spreads: These will change the flavor profile but still give a rich, creamy layer under the apples.
• Maple cream or thick maple syrup: For a less sweet, more rustic twist.

Keep in mind, each swap will give the tart a slightly different flavor, but they’ll all work beautifully under the apples and add that delicious moisture and richness.

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Other apple recipes to try:

• One-Bowl French Apple Cake
• Hard Apple Cider Cupcakes
• Bourbon Apple Butter Recipe