This easy Puff Pastry Apple Tart recipe is the perfect simple dessert! Simply slice apples, coat in sugar and layer over a store-bought puff pastry and bake until golden brown. I’ve baked mine in the Air Fryer but you can use the oven too.
It is naturally suitable for vegans, vegetarians and is egg-free.
For an easy dessert, look no further than this puff pastry apple tart. It is a cheats apple pie that takes less than 30 minutes to put together!
I love making these easy apple tarts to take with me during picnics and days out. They are easy to transport, keep well and taste incredible!
Sometimes I make these Air Fryer Apple Ring Doughnuts and Air Fryer Apple Pies too
Make the most of the apple season – I love this making this Instant Pot Apple Butter with no added sugar too.
Ingredients for Puff Pastry Apple Tart
Full ingredients with measurements are available in the recipe card below at the end of this post
Apples
You need fresh apples for the recipe. The best apples have glossy skin and no bruises.
If you have tart apples, you may need extra sugar.
Brown sugar – I have used light brown sugar.
Lemon juice – a dash of lemon juice prevents the apples browning after slicing
Puff Pastry
I have used a store-bought puff pastry sheet for this recipe
Use chilled or frozen puff pastry (ensure to thaw it first at room temperature or in the fridge). For gluten-free option use gluten-free puff pastry.
Glaze:
In replacement of an egg wash, I’ve used oat milk. You can use any dairy or plant-based milk
Optional:
Spices such as cinnamon powder and/or nutmeg
brush a little melted butter (vegan or dairy) to add an extra gloss to the apples
How to make Puff Pastry Apple Tart
Firstly, slice apples into thin slices.
You can use a sharp knife or a mandolin
Place the slices of apple into a large bowl with lemon juice. Sprinkle over the brown sugar and allow the apple to sit for about 5 minutes.
Meanwhile, prepare your puff pastry.
Roll out a sheet of puff pastry dough on a clean surface. You may need to use a rolling pin lightly to even out any edges or tears in the pastry as it unravels.
You can either choose to keep the pastry whole or cut into desired shape.
I went for squares but you may prefer puff pastry rectangles. I recommend using a pizza cutter to cut the pastry.
Arrange the apple slices in a pattern of your choice. Allow some of the apple juices to run off the slices before arranging on the pastry. This prevents it becoming too soggy.
I’ve gone for a circle of overlapping sliced apples. You may want to go for slices in a straight line that overlap.
Leave a little border to allow the edge of the puff pastry to rise.
Brush a little wash of choice along the border of the puff pastry. Optionally, sprinkle a little granulated or demerara sugar along the edge.
Oven Bake
Preheat the oven to 180 C / 360 F / Gas Mark 4
Line a baking sheet with parchment paper. Gently place the tart onto the sheet pan.
Place the tart in the centre of the hot oven
Bake for 15-20 minutes or until the pastry is puffed and golden-brown.
Air Fryer Apple Tart
The air fryer works brilliantly for smaller tarts. Thanks to the cooking process of the air fryer, your pastries can be ready in 5-6 minutes.
Preheat the air fryer to 190 C / 360 F
Carefully place the tarts with parchment paper in the air fryer – ensure you give a little room between the pastry to allow it to expand.
Air Fry for 5-6 minutes or until the puff pastry is risen and golden.
Pro Tips
Slice apples as thin as possible so that they cook
Remove puff pastry from the fridge only 10 minutes prior to using. If it is a hot day, the fats in the pastry will melt making it difficult to handle.
For maximum puff, keep the oven / air fryer hot and the pastry as cold as possible
Note that between models and size of the tarts, the cooking time may vary. Keep an eye and adjust the temperature accordingly.
Serving Suggestions
These apple tarts made with puff pastry are perfect as they are. I love them as a sweet snack.
You can also serve warm with scoops of this eggless vanilla ice cream .
Drizzle over caramel sauce, dulce de leche or maple syrup. Use up any leftover sauce to make Caramel Mousse .
Storage
These puff pastry apple tarts are best eaten on the day they are made.
Store leftovers in an airtight container or wrap in plastic wrap in keep in the fridge for 2 days. They are not suitable for freezing.
Other Puff Pastry Recipes
- Chilli Cheese Pineapple Parcels
- Rose and Pistachio Puff Pastry Cream Cones
- Vegan Thai Curry Puffs
- Punjabi Samosa Puffs
- Tandoori Paneer Tarte au Soleil
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Puff Pastry Apple Tart
Ingredients
- 4 apples
- 1 pack ready-rolled puff pastry 475g
- ½ cup light brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon powder optional
- ¼ teaspoon nutmeg powder optional
Glaze
- 1 tablespoon milk use dairy or non-dairy
- 1 tablespoon demerara sugar to decorate edges
Instructions
- Firstly, slice 4 apples into thin slices. You can use a sharp knife or a mandolin
- Place the slices of apple into a large bowl with 1 teaspoon lemon juice . Sprinkle over the 1/2 cup light brown sugar and allow the apple to sit for about 5 minutes.
- Optionally, flavour the apples with 1 teaspoon cinnamon powder and/or 1/4 teaspoon nutmeg powder
Meanwhile, prepare your puff pastry.
- Roll out 1 pack ready-rolled puff pastry on a clean surface. You may need to use a rolling pin lightly to even out any edges or tears in the pastry as it unravels.
- You can either choose to keep the pastry whole or cut into desired shape.
- I went for 8 squares but you may prefer puff pastry rectangles. I recommend using a pizza cutter to cut the pastry.
- Arrange the apple slices in a pattern of your choice. Allow some of the apple juices to run off the slices before arranging on the pastry. This prevents it becoming too soggy.
- I’ve gone for a circle of overlapping sliced apples. You may want to go for slices in a straight line that overlap.
- Leave a little border to allow the edge of the puff pastry to rise.
- Brush a little wash of choice along the border of the puff pastry. I used 1 tablespoon milk Optionally, sprinkle a little granulated or 1 tablespoon demerara sugar along the edge.
Oven Bake
- Preheat the oven to 180 C / 360 F / Gas Mark 4
- Line a baking sheet with parchment paper. Gently place the tart onto the sheet pan.
- Place the tart in the centre of the hot oven
- Bake for 15-20 minutes or until the pastry is puffed and golden-brown.
Air Fryer Apple Tart
- The air fryer works brilliantly for smaller tarts. Thanks to the cooking process of the air fryer, your pastries can be ready in 5-6 minutes.
- Preheat the air fryer to 190 C / 360 F
- Carefully place the tarts with parchment paper in the air fryer – ensure you give a little room between the pastry to allow it to expand.
- Air Fry for 5-6 minutes or until the puff pastry is risen and golden.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Puff Pastry Apple Tart
Ingredients
- 4 apples
- 1 pack ready-rolled puff pastry 475g
- ½ cup light brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon powder optional
- ¼ teaspoon nutmeg powder optional
Glaze
- 1 tablespoon milk use dairy or non-dairy
- 1 tablespoon demerara sugar to decorate edges
Instructions
- Firstly, slice 4 apples into thin slices. You can use a sharp knife or a mandolin
- Place the slices of apple into a large bowl with 1 teaspoon lemon juice . Sprinkle over the 1/2 cup light brown sugar and allow the apple to sit for about 5 minutes.
- Optionally, flavour the apples with 1 teaspoon cinnamon powder and/or 1/4 teaspoon nutmeg powder
Meanwhile, prepare your puff pastry.
- Roll out 1 pack ready-rolled puff pastry on a clean surface. You may need to use a rolling pin lightly to even out any edges or tears in the pastry as it unravels.
- You can either choose to keep the pastry whole or cut into desired shape.
- I went for 8 squares but you may prefer puff pastry rectangles. I recommend using a pizza cutter to cut the pastry.
- Arrange the apple slices in a pattern of your choice. Allow some of the apple juices to run off the slices before arranging on the pastry. This prevents it becoming too soggy.
- I’ve gone for a circle of overlapping sliced apples. You may want to go for slices in a straight line that overlap.
- Leave a little border to allow the edge of the puff pastry to rise.
- Brush a little wash of choice along the border of the puff pastry. I used 1 tablespoon milk Optionally, sprinkle a little granulated or 1 tablespoon demerara sugar along the edge.
Oven Bake
- Preheat the oven to 180 C / 360 F / Gas Mark 4
- Line a baking sheet with parchment paper. Gently place the tart onto the sheet pan.
- Place the tart in the centre of the hot oven
- Bake for 15-20 minutes or until the pastry is puffed and golden-brown.
Air Fryer Apple Tart
- The air fryer works brilliantly for smaller tarts. Thanks to the cooking process of the air fryer, your pastries can be ready in 5-6 minutes.
- Preheat the air fryer to 190 C / 360 F
- Carefully place the tarts with parchment paper in the air fryer - ensure you give a little room between the pastry to allow it to expand.
- Air Fry for 5-6 minutes or until the puff pastry is risen and golden.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Mango Pico de Gallo is a tropical twist on the original Pico de Gallo recipe! Juicy mangoes, fresh tomatoes, crisp red onion, spicy jalapeno peppers and fresh cilantro are tossed in fresh lime juice to make this colourful salsa.
It’s naturally vegan, gluten-free and ready in 10 minutes . Serve as an appetizer or side dish.
I love it with these Air Fryer Fajitas !
- What is Pico de Gallo?
- Ingredients
- How to make Mango Pico de Gallo Recipe
- Serving Suggestion
- Storage
- Other Mango Recipes
Juicy mangoes provide a fun twist and hint of sweetness to this Pico de Gallo.
I love variations of mango salsa recipes and this Mango, Avocado, Pineapple salsa is one of my go-to recipes every summer! It’s the perfect salsa with just about any Mexican recipes.
What is Pico de Gallo?
Pico de Gallo or Salsa Fresca, salsa bandera, or salsa cruda is a classic recipe. The traditional ingredients are tomatoes, onions, serrano, cilantro and lime.
Pico de Gallo translates to “ rooster’s beak “. It is thought that because it was originally eaten by pinching between the thumb and index finger thus resembling the beak of a rooster.
Recipes with similarities in ingredients include Shirazi Salad (Persian Salad), Israeli Salad and Indian Kachumber .
This easy mango pico de gallo has the addition of fresh mangoes to provide a touch of sweetness to the spicy flavors of traditional pico de gallo recipes.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Mango – look for a ripe sweet mango. A little give when pressing is ok but if it feels too soft it isn’t suitable to use here
Too ripe mangoes will have soft flesh that is not suitable for cutting
Use any soft mangoes you have to make homemade mango pulp
Tomatoes – I have used salad tomatoes
You can use cherry tomatoes, roma tomatoes, plum tomatoes, grape tomatoes – all work well
Onions – you can use either red or white onions. I prefer red as they are sweeter and mellow when eaten raw
Jalapeño peppers – you need to use fresh chilies for the best results
Alternatively use serrano peppers – note that serrano chiles are hotter than jalapeno!
Another option is to use habanero pepper to make a Mango Habanero Salsa
If you want to avoid spice but still benefit from the peppery flavour, you can sub in a red bell pepper or green pepper.
Cilantro (coriander) – you need fresh cilantro leaves
Lime – fresh lime or lemon juice but if you don’t have it, then bottled works too
Salt to taste
How to make Mango Pico de Gallo Recipe
Firstly, prep all of your ingredients
Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
Finely dice the tomatoes and onions. Then, finely chop the cilantro leaves
Cutting in small pieces are important as they have better flavour
In a large bowl, combine the mango, tomatoes, onion, cilantro and pepper.
Squeeze over the juice of half a lime
Give it a good stir.
Serving Suggestion
Treat it like a fresh mango salsa. It goes great with tacos such as veggie tacos or fish tacos. Add it to tortillas or enjoy with tortilla chips or pair it with Air fryer Cheese Mexican Potatoes .
We love to serve with low fat sweet potatoes and black bean quesadilla or Espresso Black bean Tacos .
Apart from Mexican dishes, this delicious salsa goes wonderfully with so many other cuisines.
Spoon it into falafel wraps or serve it as a great side dish at a BBQ.
Top it on this homemade poppadoms recipe for a fresh take. A dollop of Indian Mint Sauce with it would work wonders.
I’ve even enjoyed leftovers as a flavorful topping on hummus and enjoyed with pita chips.
Storage
Store leftover fresh salsa in an airtight container and keep in the refrigerator for around 2 days. It is best eaten by the next day as the flavours have had time to meld. After 3-4 days, the salsa looses its freshness
Bring to room temperature before serving again.
Do not freeze pico de gallo.
Other Mango Recipes
Mango Mocktail
Quick Mango Mousse
Tofu Mango curry
Mango Pancake
Mango Cheesecake Lassi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Pico De Gallo
Equipment
- 1 Pairing knife
- 1 Chopping board
Ingredients
- 1 cup mango peeled and finely chopped
- ¾ cup tomatoes seeds removed and finely chopped
- ½ cup raw onions finely chopped (I have used red, use yellow onion if you wish)
- 1 tablespoon spicy jalapeño
- ¼ cup cilantro coriander fresh finely chopped
- 1 tablespoon lime juice or lemon
- ½ teaspoon salt
Instructions
- Firstly, prep all of your ingredients.
- Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
- Cut both sides of the mango cheek. Scoop out the flesh and finely chop .
- On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
- Finely dice the tomatoes, onions and peppers. Then, finely chop the cilantro leaves
- In a large bowl, combine the 1 cup mango , 3/4 cup tomatoes . 1/2 cup raw onions , 1/4 cup cilantro and 1 tablespoon spicy jalapeño
- Squeeze over the 1 tablespoon lime juice and 1/2 teaspoon salt
- Give it a good stir and set it aside for 5 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
