Cinnamon Apple Tart Recipe

Preheat and prepare pastry

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with the all-purpose flour. Unfold one puff pastry sheet and roll it gently with a rolling pin to smooth creases and enlarge to roughly 11 x 9 inches. Transfer to the prepared baking sheet. With a sharp knife, score a 1/2-inch border around the edge of the pastry without cutting through completely to allow a raised edge when baked.

Egg wash

Whisk together the egg and 1 tsp water in a small bowl. Brush the 1/2-inch border of the puff pastry with the egg wash to help create a golden rim and seal any seams.

Finish & dusting

After the tart is baked and slightly cooled, sift the confectioners' sugar lightly over the top just before serving.

Prepare apples

Peel, core, and thinly slice the apples (about 1/8-inch thick). Place slices in a large bowl and toss immediately with the lemon juice to prevent browning.

Season apples

In a small bowl combine granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and sea salt. Sprinkle the sugar-spice mixture over the sliced apples and toss to coat evenly. Stir in the vanilla extract.

Cook apples briefly (optional but recommended)

Melt the 2 tablespoons butter in a skillet over medium heat. Add the spiced apple slices and cook, stirring, for 3–4 minutes until they begin to soften and release some juices but still hold shape. Remove from heat and let cool 5 minutes. This step reduces excess moisture so the puff pastry stays crisp.

Arrange apples on pastry

Arrange the apple slices in overlapping rows or a fanned spiral within the scored border on the prepared pastry. Pack them snugly but leave the 1/2-inch border egg-washed edge exposed.

Add pecans and cajeta

Sprinkle the roughly chopped pecans evenly over the arranged apples. Warm the cajeta slightly (10–15 seconds in the microwave or in a small saucepan over low heat) until pourable but not too thin. Drizzle about 4 tablespoons of the cajeta evenly over the apples and pecans; reserve ~2 tablespoons for serving.

Bake tart

Place the baking sheet in the preheated oven and bake at 400°F (200°C) for 20–25 minutes, or until the puff pastry border is golden brown and puffed and the apples are tender. Rotate the pan halfway through baking for even color.

Finish and serve

Remove the tart from the oven and allow it to cool on the baking sheet for 8–10 minutes so the filling sets slightly. Drizzle the reserved 2 tablespoons cajeta over the warm tart if desired. Cut into 6–8 slices. Serve each slice with a scoop of vanilla bean ice cream, a light dusting of confectioners' sugar, and a few fresh mint leaves as garnish. Optionally, add an extra drizzle of cajeta at the table.