I made this Puff Pastry Apple Tart recently, and I can’t even tell you how much I enjoyed it. I was inspired by the Spanish-style tart,Tarta de Manzana con Crema Pastelera, the kind you’ll spot in bakeries across Barcelona, all glossy and golden and impossible to walk past. I wanted to bring that same feeling home, and it turned out even better than I hoped.

I decided to make a rough puff pastry instead of buying one, and honestly, it was worth every fold. The layers baked up crisp, buttery, and beautifully delicate. You can absolutely use store-bought puff pastry if you want something quicker and still get a stunning result.

The vanilla pastry cream was the real star, though. I made my usual recipe, rich and silky with plenty of real vanilla, and it turned out gorgeous. Spreading it over the cooled pastry felt like assembling something truly special.

Then I arranged thin slices of apple on top, letting them bake until soft, fragrant while still keeping their shape.

When the tart came out of the oven, I brushed the apples with warm apricot jam. It’s a simple step that gives the tart a beautiful glossy finish. Honestly, I felt quite proud of it.

We are absolutely in love with this tart. The flaky crust, the creamy filling, and the flavorful apples on top make it one of the most amazing desserts you can enjoy this fall.

How to make Puff Pastry Apple Tart with Vanilla Pastry Cream

First, you need to decide which puff pastry you’re going to use. You can use store-bought puff pastry if you’re in a hurry, or make your own as I did here, following my Rough Puff Pastry recipe. If you choose to make it yourself, prep it in advance and let it chill in the fridge overnight. It makes the pastry easier to handle and results in even flakier layers.

Next, make the vanilla pastry cream. Heat the milk in a medium saucepan until it reaches a gentle simmer.
Meanwhile, whisk the egg yolks with sugar and salt until smooth. Add the flour and cornstarch and whisk until fully combined.

Slowly pour the hot milk into the egg mixture while whisking continuously, then return everything to the saucepan.

Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the vanilla extract.

Transfer the pastry cream to a clean bowl, cover with plastic wrap pressed directly onto the surface, and let it cool to room temperature. You can also make the vanilla pastry cream in advance and let it chill overnight.

How to assemble the tart

Preheat the oven to 400°F (200°C). Roll the puff pastry into a rectangle about 12×14 inches (30×35 cm).

Cut 1-inch (2 cm) strips from each edge. Brush the pastry with beaten egg and place the strips back on top to form a raised border. Prick the center of the pastry (inside the border) all over with a fork.

Brush the edges with beaten egg. Bake for 10–12 minutes, until slightly puffed and just beginning to turn golden.

Let the pastry cool slightly, then spread the vanilla pastry cream evenly inside the shell.

Arrange the apple slices neatly on top. Brush the edges once more with beaten egg for extra shine, this is optional.

Bake again for 20–25 minutes, until the apples are tender and the pastry is fully golden.

While the tart is still warm, brush the apples with warm apricot jam or a simple sugar syrup to give them a beautiful glossy finish. Let it cool slightly before slicing. Dust the edges with powdered sugar before serving.

You have to try this amazing Puff Pastry Apple Tart, everybody will love it and ask for more. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other similar recipes you may like to try

This Puff Pastry Caramel Slice combines crisp, flaky layers of puff pastry with a smooth, velvety caramel custard filling for a perfect balance of crunch and creamy sweetness.

This Quick Apple Strudel with Puff Pastry and Vanilla Sauce is a quick and delicious apple strudel made with puff pastry, served warm with silky homemade vanilla sauce.

If you like custard desserts, you have to try this classic creamy custard and flaky pastry dessert with this traditional Kremsnita recipe.

Puff Pastry Apple Tart with Vanilla Pastry Cream

5 from 1 vote

This Puff Pastry Apple Tart is inspired by the Spanish-style tart,Tarta de Manzana con Crema Pastelera, the kind you’ll spot in bakeries across Barcelona, all glossy and golden and impossible to walk past. I wanted to bring that same feeling home, and it turned out even better than I hoped.The flaky crust, the creamy filling, and the flavorful apples on top make it one of the most amazing desserts you can enjoy this fall.

Servings servings

Prep Time 40

Cook Time 35

Total Time 1 15

Print Recipe Pin Recipe

Ingredients

9.5 oz (270g) puff pastry sheet , store-bought or homemade rough puff pastry

Vanilla Pastry Cream

2 cups (480ml) milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
1 tbsp (10g) flour
3 egg yolks
pinch of salt
2 tsp (10g) vanilla extract

For Apple Topping

10 oz (300g) about 2 medium apples , peeled, cored and cut into thin slices

For Brushing

1 egg , beaten
3 tbsp (45g) apricot jam , for brushing the tart after baking

Instructions

First, you need to decide which puff pastry you’re going to use. You can use store-bought puff pastry if you’re in a hurry, or make your own as I did here, following my Rough Puff Pastry recipe. If you choose to make it yourself, prep it in advance and let it chill in the fridge overnight, it makes the pastry easier to handle and results in even flakier layers.

Prepare the vanilla pastry cream.

Place milk in a medium saucepan and bring to a simmer.
Meanwhile, whisk the egg yolks with sugar and salt until well combined.
Add flour and cornstarch and mix to combine.
Gradually add milk to the egg mixture.
Return to heat.
Cook, stirring constantly until it boils and thickens.
Remove from heat and add vanilla extract.
Pour the cream into a clean bowl.
Cover it with plastic wrap, and press the wrap directly onto it's surface to prevent a skin from forming.
Let it cool to room temperature. You can also prepare it a day in advance and refrigerate it overnight.

Assemble the tart.

Preheat the oven to 400°F (200°C).
Transfer the puff pastry onto a floured parchment paper.
Roll the puff pastry into a rectangle, about 12×14 inches (30×35 cm). (Store-bought puff pastry comes already rolled.
Cut about 1-inch (2cm) strips from all four edges.
Brush with beaten egg.
Place these strips back onto the edges of the rectangle to create a raised border to hold the pastry cream.
Prick the center, inside the border, all over with a fork.
Brush the pastry border with beaten egg.
Bake at 400°F (200°C) for 10–12 minutes, until puffed and just beginning to color.
Let the pastry cool slightly.
Meanwhile, cut the apple into thin slices.
Add the vanilla pastry cream inside the baked shell.
Spread it evenly.
Arrange the apple slices neatly on top. Brush the edges again with beaten egg for extra color. This is optional.
Bake again at 400°F (200°C) for 20–25 minutes, until the apples are tender and the pastry is golden.
While still warm, brush the apples with warm apricot jam or a simple sugar syrup for a glossy finish.
Let it cool slightly. Here you can see how nicely the pastry puffed
Dust the edges with powdered sugar. Enjoy!

Nutrition

Serving: 1 serving out of 6Calories: 489kcalCarbohydrates: 55.46gProtein: 7.12gFat: 26.9gSaturated Fat: 16.08gCholesterol: 158mgSodium: 239mgPotassium: 203mgSugar: 27.55gVitamin A: 953IUVitamin C: 2.4mgCalcium: 117mgIron: 1.64mg

Calories: 489kcal

Course: Dessert

Cuisine: Spanish

Keyword: apples, puff pastry, vanilla pastry cream

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Puff Pastry Apple Tart with Vanilla Pastry Cream