Quick Puff Pastry Apple Tart

by Zehorit Heilicher, Tastemaker in Residence


2 medium frozen puff pastry sheet, thawed (1 package)
6 cups peeled and sliced apples (see note below)
1 medium lemon, zested
1/2 cup sugar
1/2 tsp. cinnamon
Honey cinnamon drizzle, optional - see note


  1. Heat oven to 375°.
  2. Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a lightly floured surface. Pinch any creases together and then smooth them out with your fingertips. Work with one sheet at a time: Cut 1/2" border around the sheet and stack the edges, creating a raised border. Place dough on the baking sheet lined with parchment paper. Using a fork dock the rectangle, creating holes in the dough to allow steam to escape.
  3. In a small bowl, whisk together the zest, sugar and cinnamon.  Add the fruit and mix gently to combine and then arrange fruit in an overlapping pattern over 1 of the prepared sheets of dough.  Repeat with second sheet.
  4. Bake in preheated oven for 20-25 minutes, until fruit is lightly caramelized and juices are bubbling.
  5. Serve hot with ice cream or sorbet.

Cooks Notes

  1. A variety of fruit can be used for this way to make tart. In the fall use apples or pears, in the summer use plums, nectarines, peaches or even berries.
  2. Make a honey cinnamon drizzle - in a small sauce pot heat 1 cup honey with 1 teaspoon cinnamon, whisking until smooth and honey is heated through. Drizzle over hot tart 
  3. Make a citrus drizzle by whisking together 2 cups of powdered sugar, 3 tablespoons of lemon (or orange) juice and zest of 1 lemon (or orange). Add more juice or sugar to achieve the desired consistency.