Thin Apple Tart
  • Srv: 6
  • By: Chef Laurent Zirotti


  • 1/2 package Pepperidge Farm puff pastry
  • 2 each honey crisp, gala, and fuji apples, peeled, cored and sliced thinly
  • 1 cup organic applesauce
  • 2 Tbsp unsalted butter, very cold and cut into very small cubes
  • 2 Tbsp sugar
  • 1/2 tsp ground cinnamon (optional) if using, mix with the sugar
  • Powdered sugar for garnish


  1. Preheat oven to 400°F.
  2. Roll one of the 2 puff pastry sheets from the pack into a rectangle of 9 inches by 12 inches (size of a quarter sheet pan).
  3. Place pastry sheet on a baking rack with parchment paper. Working with cold puff pastry is easier than when warm.
  4. Fold all borders by a 1/4 inch on themselves forming a small ridge all around. Press to seal the dough together.
  5. Prick the inside of the "tart" with a fork, this will allow the puff pastry not to puff.
  6. Spread with a spoon the apple sauce equally on the bottom of the tart.
  7. Place each thin apple slice flat on top of the apple sauce, overlaying them by half. You might have enough or not apples to cover the whole surface of your tart. If not, adjust for more or less.
  8. Flatten slightly the apple slices with your hand. Place equally apart the small pieces of butter. Sprinkle with the sugar.
  9. Bake at 400°F on convection for 45 minutes.
  10. Cool and then sprinkle with powered sugar. Serve and enjoy!