Delicious French Apple Tarts


  • 1 pkg (397 g) of frozen puff pastry, thawed
  • 4 large Ontario Crispin apples , peeled and sliced
  • 1 tablespoon of freshly squeezed lemon juice
  • 2 tablespoons of granulated sugar
  • half teaspoon of ground cinnamon


  • 1/4 cup of peach, apricot jam or orange marmalade
  • 2 tsp. of apricot brandy or orange liqueur


On a lightly floured surface roll out half of the puff pastry dough into a 9 inch square. Cut dough into four (four and a half inch) squares; place on baking sheet. Repeat with remaining dough. In a large bowl toss apples sliced with lemon juice. In small bowl, combine 1 tablespoon of the sugar and cinnamon; stir into apples. Lay apple slices on pastry, overlapping slightly. Bake in a 400 ° F oven for 15 minutes; sprinkle the remaining 1 tablespoon of sugar over apples. Return tarts to oven and bake about 10 minutes longer or until pastry is puffed and golden. To prepare the glaze, in a small bowl, combine apricot jam and brandy or orange marmalade and liqueur; brush the glaze over warm tarts. Serve warm or at room temperature. Makes 8 tarts.

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