Today we prepare a dessert that literally melts in your mouth and is made in a flash: the Puff Pastry Tart with Cream and Apples!
This dessert is perfect to enjoy after lunch or to accompany a tea or coffee with friends.
It is a dessert within everyone’s reach, ideal even for beginners in the kitchen, thanks to the speed of the process!
The real magic lies in its extreme simplicity: we will use a convenient roll of puff pastry as a base and fill it with a creamy and velvety filling that requires no pre-cooking.
Just mix eggs, cream, and almond flour (or cornstarch!) to have a rich cream, on which we will place the sliced apples.
While the house fills with an irresistible aroma of vanilla and baked apple, prepare the coffee: your tart will be ready and, I guarantee, it won’t last until the next day!
Don’t miss this recipe: save it and share it with those who love quick and delicious desserts!”
While the house fills with an irresistible aroma of vanilla and baked apple, prepare the coffee: your tart will be ready and, I guarantee, it won’t last until the next day!
Don’t miss this recipe: save it and share it with those who love quick and delicious desserts!”
Puff Pastry Tart with Cream and Apples can be baked in either a traditional oven, convection oven, or air fryer: all three methods are described in the recipe.
If you’re looking for a classic and soft result, go with Golden Delicious. If you want a bit more ‘bite’ and crunchiness, choose Fuji or Gala.
Here you will find many apple recipes
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 7 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 244.97 (Kcal)
- Carbohydrates 25.70 (g) of which sugars 5.34 (g)
- Proteins 2.54 (g)
- Fat 17.52 (g) of which saturated 1.46 (g)of which unsaturated 7.59 (g)
- Fibers 2.09 (g)
- Sodium 62.27 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Puff Pastry Tart with Cream and Apples
- 1 sheet puff pastry (or whole round)
- 3 apples (or two if they are large)
- 2 tablespoons erythritol (otherwise 2 granulated or cane sugar)
- 0.88 oz cornstarch (or 1.8 oz of almond flour)
- 3 tbsp milk
- 0.85 cups whipping cream
- 1 teaspoon ground cinnamon
- 1 lemon (juice)
- as needed erythritol (or granulated and cane sugar)
- as needed ground cinnamon
Tools
- Baking Dish
- Air Fryers
- Bowl
Steps
Puff Pastry Tart with Cream and Apples
Unroll the puff pastry sheet (leaving it on its parchment paper) and place it in a tart (or cake) pan of about 9.5-10.5 inches in diameter.
(Cut off the excess paper at the edges).
Fold the edges inward without pressing them.
Prick the bottom of the pastry with the prongs of a fork.
Meanwhile, prepare the pastry cream.
In a bowl, beat two eggs with 2 tablespoons of erythritol (or sugar) and a tablespoon of cornstarch or almond flour, in this case, you need 1.4 oz, add a teaspoon of cinnamon.
Work with a hand whisk then add the milk and cream and mix again.
(It doesn’t need to be cooked; it will serve as is and cook with the tart).
Peel the apples, divide them into four, and cut each part into another 4 slices.
Put the apples in a bowl and drizzle with a few drops of lemon juice to prevent darkening.
Arrange the apple slices in a radial pattern inside the crust
Pour the milk and egg mixture (your still raw cream) over the apples until the dish is filled.
Mix the erythritol (or simple/cane sugar) with the cinnamon and sprinkle the mixture over the apples to taste (or “generously”).
Be generous in sprinkling this mix over the apples, especially on the edges of the fruit. During cooking, the sugar will create a delightful caramelization and make the apples perfectly shiny!”
(Before baking, brush the edges of the puff pastry with a little water, milk, or, for a more golden result, with a beaten egg.
This small step will help the pastry puff up better and obtain an even and inviting golden color).Before baking, brush the edges of the puff pastry using a spoonful of the reserved liquid cream mixture.
This little trick ensures perfect browning, making the pastry crispy and inviting!”
Convection Oven 356°F 35-40 minutes The hot air circulates, reducing times and ensuring even browning of the pastry.
Static Oven 356°F 40-45 minutes Takes slightly longer. Place the tart in the middle of the oven.
Air Fryer 356°F 18-25 minutes The time is halved. Use a pan suitable for the basket size and check from 18 minutes to avoid burning the surface.
Always check a few minutes early. If the top is perfect but the pastry underneath isn’t, you can continue cooking at a lower temperature to prevent the top from burning.”
The tart is ready when the puff pastry is well browned, and the cream filling is no longer liquid but firm and set in the center.
I emphasize that the indicated times (both for the oven and the air fryer) are only indicative. The power and actual internal temperature vary from oven to oven and model to model of air fryer.
Remove the tart from the oven and let it cool completely on a rack.
The filling will fully solidify only when cooled.
It’s already good, indeed very good, just like this, but for a final touch, don’t forget a generous dusting of powdered sugar before serving!”
Enjoy your meal.
Tips
If you use cornstarch (Maizena) instead of almond flour, reduce the amount. Use about 0.7-0.88 oz of cornstarch at most, otherwise, the cream will become too gummy.
Cut the apples into thin slices (2-3 mm). The thinner they are, the better they cook and blend with the cream.
Remember to prick the bottom of the pastry with a fork. This prevents the base from puffing up too much during baking and ensures even cooking.
When folding the edges, brush them with a bit of the cream mixture or a beaten egg. This ensures they become crispy and well-browned.
If you want a “bakery” shine, while the tart is still warm, brush the apples with apricot jam (melted in a pan or microwave).
The tart is cooked when the pastry is golden and the cream filling is no longer wobbly in the center.
Always let the tart cool completely before cutting. This is crucial because the cream, which cooks in the oven, fully solidifies only when cold.
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