![Caramelglazed apples baked on a rectangle of puff pastry.](https://cdn.statically.io/img/assets.bonappetit.com/photos/5bc4ebf708523857c0e25ddb/1:1/w_2560%2Cc_limit/glazed-and-flaky-apple-tart.jpg)
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you. Halved apples (that's right, no slicing or dicing) are roasted with brandy and maple syrup, then arranged on a pastry base with almond streusel to add crunch and absorb any rogue juices. What you get is kind of like apple pie—if it were 70 percent fruit with the flakiest crust imaginable. Firm tart apples hold their shape even when cooked twice. You can make the dough and roast the apples up to 2 days ahead.
Recipe information
Yield
12 servings
Ingredients
½
6
1
½
¼
2
2
1
1
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool.
Step 2
Reduce oven temperature to 275°. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores.
Step 3
Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt.
Step 4
Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60–80 minutes. Uncover and let cool. Increase oven temperature to 400°.
Step 5
Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside.
Step 6
Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you’ll have 4 strips).
Step 7
Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
Step 8
Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
Step 9
Bake tart 20 minutes. Reduce oven temperature to 350° and continue to bake until pastry is deep golden brown and puffed, 45–55 minutes.
Step 10
Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2–4 Tbsp.), 6–8 minutes. Remove glaze from heat.
Step 11
Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.
Step 12
Do Ahead: Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250° oven if desired.
Leave a Review
Reviews (14)
Back to TopMy apples turned to applesauce when baking. Delicious apple sauce, but applesauce nonetheless.
Anonymous
9/24/2020
I don’t understand this recipe. Made exactly as written but in the end had delicious glazed apples sitting atop a dry bed of almonds. It’s missing a custard base or something. I won’t make as written again, but will adjust to get more moisture .
renagle
The Hague
4/15/2020
This is my favorite apple dessert by far. I made it for New Years and everyone loved it. Baking the apples in the syrup mixture imparts so much flavor, but it doesn't make the tart too sweet. I ended up cutting the apples into 1/4" slices and subbed apple juice for brandy and walnuts for almonds. Making puff pastry in advance or using frozen puff pastry saves time the day of. This is now my go-to holiday dessert!
stes
Aurora CO
1/4/2020
Showstopper! This was the all time best dessert I’ve ever made. I made it for my aunts Christmas party and everyone loved it! The puff pastry was the hardest thing to make, but it still came out amazing! I’d definitely recommend doing everything separately the day before and assembling and baking the day you want to serve. Everybody said it is amazing because it wasn’t too sweet and it teases your tastebuds a little. I even ripped a hole in the puff pastry and it was super forgiving and I patched it up with some excess pastry. The apples were incredible, you could tell the brandy was there but it wasn’t overly boozy. I would 100% make this dessert again so good!
margaux williams
Boca Raton, Florida
12/25/2019
Q: Short on time, have DuFour frozen puff pastry on hand. Will I rip a hole in the time space continuum and destroy life as we know it if I cheat? -Asking For A Friend
Anonymous
N.Y.
11/1/2019
Curious if I can make this gluten free?
Anonymous
California
10/23/2019
THIS WAS ABSOLUTELY, INCREDIBLY AMAZING!!!! Honestly, I think it’s the best dessert/sweet thing I have ever made! Even better than BA’s apple cheddar pie I’d have to say, which I made this Thanksgiving. Like someone else said though, definitely make this on a night you’re making a simple dinner or a day in advance, because it takes a while. It’s SO worth it though, yum.
Anonymous
Boulder, CO
12/25/2018