Best Quick Apple Tart Recipes

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

QUICK APPLE CRANBERRY TART

Steps:

• On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.

QUICK CARAMELIZED APPLE TART

Steps:

• Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.
• Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.
• Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.
• To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

QUICK APPLE TART

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.

QUICK & EASY (AND YUMMY) APPLE TART

Steps:

• Preheat oven to 415 degrees.
• Place puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
• Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
• Remove from pan immediately and place on a serving platter.
• Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar(I like the caramel topping with a sprinkling of powdered sugar). Vanilla ice cream is good with it too.