French apple tarts

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Apples glazed with apricot or passionfruit jam on a puff pastry base. So easy, yet so elegant.

Yields 8


  • 1 package frozen puff pastry, thawed
  • 4 large Ontario apples (For best results, use Ontario Empire, Cortland, Crispin, Golden Delicious, Idared, Northern Spy, or Spartan apples), peeled and sliced
  • juice from 1 lemon
  • 2 tablespoons granulated sugar
  • 1 egg, beaten
  • 8 tablespoons plain Greek yoghurt
  • 1/4 cup apricot of passionfruit jelly/ jam


  1. On lightly floured surface roll out half of puff pastry dough into a 9 inch (23 cm) square. Cut dough into four 4.5 inch (11.5 cm) squares; place on baking sheet.
  2. Repeat with remaining dough.
  3. Place baking trays in the fridge while you prepare the apples.
  4. In large bowl toss apple slices with lemon juice and sugar.
  5. Remove the pastry from the fridge and brush the beaten egg over, coating to the edges.
  6. Spread the Greek yoghurt over the pastry squares, leaving a small border around the edges.
  7. Lay the apple slices on pastry, overlapping slightly.
  8. Bake at 400°F for 15 minutes, then sprinkle a little more sugar over the apples.
  9. Return tarts to oven and bake about 10 minutes longer or until pastry is puffed and golden.
  10. Prepare glaze:
  11. When the tarts are baked, brush the glaze over the top of the apples and the edges of the pastry.
  12. Serve the tarts warm or at room temperature.


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