Rustic Apple Tart Recipe

Prepare oven and pastry

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a work surface with the all-purpose flour. Unfold the puff pastry sheet and, if needed, roll gently to a roughly 10x12 inch rectangle. Transfer the sheet to the prepared baking sheet.

Prepare apples

Peel, core, and thinly slice the apples (about 1/8 inch / 3 mm thick). Place slices in a bowl and add the lemon juice to prevent browning; toss gently.

Make apple filling

In a medium skillet over medium heat, melt 3 tbs unsalted butter. Add 4 tbs granulated sugar and a pinch of salt. Stir until sugar dissolves and begins to bubble. Add the apple slices in a single layer as much as fits; cook for 2–3 minutes without stirring to begin caramelizing, then flip slices and cook another 1–2 minutes until slightly softened but still holding shape. Work in batches if necessary. Return all apples to the skillet, add 1 tsp cinnamon and 1 tsp vanilla extract, toss to coat, then remove from heat and let cool slightly.

Assemble the tart

On the puff pastry, score a 1-inch border from the edge with a knife (don’t cut all the way through). Use a fork to prick the inner rectangle lightly to prevent excessive puffing. Arrange the apple slices in overlapping concentric rows inside the scored border, leaving the border clear. Spoon any residual pan juices from the skillet evenly over the apples (not so much that the pastry gets soggy).

Egg wash and bake

Whisk the egg with 1 tsp cold water. Brush the exposed pastry border with the egg wash and sprinkle the coarse sugar on the border if using. Bake at 400°F (200°C) for 20–25 minutes, until the pastry is golden and the apples are tender and caramelized at the edges. If the apples brown too quickly, tent loosely with foil for the last 5–10 minutes.

While the tart bakes, make the caramel. In a small heavy-bottomed saucepan over medium heat, add 4 tbs granulated sugar in an even layer. Let it melt undisturbed for 1–2 minutes until edges begin to liquefy, then gently swirl the pan (do not stir aggressively) to help the sugar melt evenly. When the sugar reaches an amber color, add 2 tbs unsalted butter and whisk until melted. Remove from heat and carefully add 3 tbs heavy cream (mixture will bubble vigorously). Whisk until smooth. Stir in a pinch of fine sea salt. Set aside to cool slightly; the sauce will thicken as it cools. If the caramel hardens or crystallizes, warm gently and whisk until smooth.

When the tart is done, remove from the oven and allow to rest 5 minutes on the baking sheet. Drizzle the warm caramel sauce lightly over the warm apples (reserve some caramel for serving if desired). Let the tart cool another 10 minutes so the pastry sets slightly.

Slice the tart into 6 portions. Serve each slice warm topped with 1 scoop of vanilla bean ice cream. Garnish with a mint sprig if using. Serve remaining caramel on the side for extra drizzle.