Caramel Apple Tart With Puff Pastry

My caramel apple tart turns just four humble ingredients into a bakery-worthy dessert with barely any hands-on effort. Thinly sliced apples are arranged in overlapping rows over puff pastry, sprinkled with cinnamon sugar, and baked until the crust is puffed and golden and the apples are tender with caramelized edges. Finish it with a generous drizzle of caramel sauce for an impressive dessert that takes only about 10 minutes to prepare!

A Little Indulgent, and I’m Not Sorry About It

I made this one with Sweet Loren’s gluten-free puff pastry, but regular puff pastry works exactly the same if that’s what you have on hand. I’ll be honest, this is a sweet, indulgent tart, and it’s not trying to be anything else. When I want those classic sweet apple fall flavors without turning on the mixer or rolling out dough from scratch, this is what I reach for. It’s also become my go-to handheld dessert for fall movie nights, especially next to a mug of chai coffee or Mexican hot chocolate on a cold evening.

Enjoy!

~Kristen

A slice of caramel apple tart with caramelized topping rests on parchment paper, next to a whole red and green apple, on a rustic wooden surface.

Key Ingredients

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

Puff pastry: This works with regular or gluten-free puff pastry, whichever you keep on hand. Just make sure it’s thawed but still cold when you unroll it, so it holds its shape and puffs properly in the oven. My favorite store-bought gluten-free puff pastries are Dufour and Sweet Loren’s.
Apple: Stick with a crisp variety like Honeycrisp or Pink Lady. They hold their shape and slice cleanly instead of collapsing into mush as it bakes.
Caramel sauce: Add it after baking, not before. Baking the caramel in will burn the sugars and turn the tart soggy instead of golden and crisp.

A slice of caramel apple tart sits on bakery-themed parchment paper, with a fork holding a bite-sized piece. Apples and thin apple slices are nearby on a wooden surface.

The Mistakes That Ruin the Puff

Don’t skip pricking the center. Docking the pastry with a fork several times before you add the apples keeps steam from building up underneath, so you get one clean, defined border instead of the whole thing ballooning unevenly.
Keep the pastry cold until it goes into the oven. If it sits out too long while you’re arranging the apples, it won’t puff as high. Pop it back in the fridge for a few minutes before baking if your kitchen is warm.
Slice the apples thin and even. Thick or uneven slices won’t cook through in the same 22 to 28 minutes, so aim for consistent 1/8-inch pieces. A mandoline makes this easy.

Square slice of caramel apple tart with caramelized filling on rustic printed paper beside a whole apple and a fork.

A Couple of Easy Swaps

Swap the cinnamon for apple pie spice or Christmas spice for a slightly warmer, more layered flavor.
Use thinly sliced pears in place of apples for a different fall spin on the same technique.

A rectangular caramel apple tart made with puff pastry, topped with caramelized apple slices and a glossy glaze, rests on printed parchment paper adorned with bakery-themed text.

A Few Ways to Serve This Tart

Try my puff pastry pinwheels with apple, cheddar, and sage for a savory take on the same dough.
Serve warm with a scoop of vanilla ice cream alongside.
Love the caramel apple combo? My gluten-free caramel apple cheesecake bars hit the same flavors in bar form.
Cut it into squares for easy, grab-and-go servings.
Serve with your favorite warm beverage.