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French-Inspired Apple Tarts.


French-Inspired Apple Tarts.

Michelle Pulman

This recipe inspired by the Barefoot Contessa is sure to wow your friends (and it couldn't be easier). I actually made these for a dinner party a few weeks ago and they were a huge success! 

Read on for the recipe!


  • 1 package of frozen puff pastry (I used Pepperidge Farm but any brand is fine)
  • 5-6 granny smith apples
  • 3/4 cup sugar
  • 6 tablespoons cold, unsalted butter (cut into tiny cubes)
  • 3/4 cup apricot jam or jelly
  • 3 tablespoons Calvados, rum, or water
  • Parchment paper


First, preheat the oven to 400 degrees and then make sure your puff pastry is fully defrosted. You can put it in the fridge the night before you're planning to make these or leave it out on the counter for about an hour. Once defrosted, cut each pastry sheet into four even squares and place on two baking sheets lined with parchment paper. 

Place the baking sheets into the fridge while you prep your apples. For the apples, peel and core all 6 and then slice them thinly. Once they're all sliced, you can start placing them on your pastry. There's no wrong way to place them, although it's best if the apple slices are overlapping. I followed Barefoot Contessa's recommendation of placing them in a diagonal line across the pastry and then using 4 slices (2 on each side) to fill the remaining two corners.  Once the apples are down, sprinkle the sugar over the top of each tart (this will make the apples bubbly and crispy) and then top with a few small cubes of butter (which will make everything nice and golden brown brown).

Place the trays into the oven and bake for 40 min. When they're ready, remove from oven and let them sit on a cooling rack for about 10 min. It's important to place them on a cooling rack immediately so they don't stick to the parchment paper.

While the tarts are cooling, heat your apricot jam in a small saucepan along with the Calvados, rum, or water (whichever you chose to use), stirring constantly. Should only take about 5 min for the jam to thin out. Remove from heat and brush your tarts with the apricot mixture. And then you're done!

Let the tarts sit for 30 min before serving so the jam mixture has time to cool and stick to the tarts. Your dessert will look like it's come straight from a French patisserie and your friends will be in awe of you. Serve either at room temperature or heated in the oven (and to make it even better, pair with a scoop of vanilla bean ice cream).