Strawberry Jam Apple Tart (Puff Pastry Apple Tart)
This is a puff pastry apple tart with a thin layer of strawberry jam under sliced apples, baked until the crust is crisp and golden. What makes it different is the jam “shortcut” that adds shine and sweetness without cooking a compote first. It’s the kind of dessert you make when you want a bakery-style tart with minimal prep—perfect for weeknights, brunch, or a last-minute dinner party.
Strawberry Jam Apple Tart, My Way (Based on My YouTube Video)
This apple tart is based on my YouTube “Tarte aux Pommes” video, with a few small adjustments since publication to make the results more consistent for home ovens—especially the jam quantity and a couple of steps that help keep the puff pastry crisp. The spirit stays the same: a simple tart, clean apple flavor, a glossy sweet layer underneath, and a proper golden finish like a pâtisserie.
If you’re used to classic French apple tart recipes that start with an applesauce base (compote) and lots of fussy slicing, this version has a different intent: it’s a fast, reliable puff pastry apple tart built for speed and repeatability. It’s not “healthy” in the diet sense (it’s pastry), but it is a lighter, simpler dessert compared to custard-heavy pies and cheesecakes—mostly fruit, a thin layer of jam, and crisp pastry.
It also works year-round. In fall, use your best local apples. In winter and spring, it’s still a great option because apples are consistently available and bake beautifully even when other fruit is out of season.
Why This Recipe Is Different
This recipe is :
- Quick puff pastry apple tart (minimal prep, no cooked filling)
- Jam-base method (instead of cooked apple compote or custard)
- Crisp, flaky crust focus (puff pastry technique, not pie dough technique)
If you want a more cake-like apple dessert, go with a true apple cake such as moist apple cake (moist apple cake) or a French-style apple cake approach. If you want a tender, muffin-like apple cake texture, the intent is totally different from a laminated pastry tart.
And if you want apple hand pies for snacking and freezing, that’s another lane entirely—puff pastry parcels like puff pastry apple parcels (puff pastry apple parcels) are built for portability, not for a crisp tart slice.
Ingredients
For one 9–10 inch (23–25 cm) tart
- 1 sheet puff pastry (about 14 oz / 400 g), thawed but still cool
- 3 to 4 medium apples (about 1 1/2 to 2 lb total), peeled
- 1/2 to 3/4 tasse strawberry jam (about 5–7 oz / 140–200 g)
- 1 large egg (for egg wash)
- All-purpose flour, for dusting
- Powdered sugar, for finishing (optional)
- Fresh mint, for garnish (optional)
Optional (recommended for balance)
- 1 tablespoon lemon juice (keeps apples bright and balances sweetness)
- Pinch of salt (makes apple flavor pop)
Step-by-Step Instructions
1) Preheat and set up
Preheat the oven to 350°F.
Place a rack in the middle. Line a baking sheet with parchment paper.
Why parchment? It prevents sticking and makes it easier to slide the tart off once the jam cools and sets.
2) Roll the puff pastry
Lightly dust your counter with flour. Roll the puff pastry into a round large enough to fit a 9–10 inch tart pan (or keep it free-form and bake it flat on the sheet pan—both work).
If you’re using a tart pan, gently lay the pastry in and press it into the corners without stretching it. Trim excess, and save the scraps.
Quick tip: Puff pastry shrinks when it’s warm and stretched. If it starts feeling soft, pause and chill it for 10 minutes.
3) Build a clean border
Create a border about 3/4 inch from the edge:
- Either score the dough lightly with a knife (do not cut all the way through), or
- Fold the edge over slightly to create a thicker rim.
This border helps contain the jam and gives you that golden pastry frame.
4) Dock the center
Use a fork to poke the center of the pastry (inside the border). Keep the border un-docked.
Docking reduces random puffing under the jam and apples, which helps the tart bake flat and slice cleanly.
5) Chill the pastry
Put the shaped pastry in the fridge for 10–15 minutes.
This is one of the best adjustments from the original video method for consistent results. Cold pastry = better lift on the edges + crisper bottom.
6) Prepare the apples
Peel the apples. Cut into quarters, remove cores, then slice each quarter into thin slices—about 1/8 inch thick.
Toss the slices with a tablespoon of lemon juice (optional) and a pinch of salt (optional).
Apple choice matters:
- For a tart that holds shape: firm apples (Honeycrisp, Gala, Pink Lady, Granny Smith).
- For a softer, more traditional texture: Golden Delicious.
7) Spread the jam (thin and even)
Warm the strawberry jam in the microwave for 10–15 seconds so it spreads easily.
Spread a thin, even layer over the center of the tart, stopping about 1/2 to 3/4 inch from the border.
This is the second big adjustment from the video: the tart needs a thin layer, not a thick jam blanket. A thin layer gives shine and sweetness without making the crust soggy.
8) Arrange the apples (rosace style)
Start at the outside edge of the jam area and overlap the apple slices in a circle, working your way inward. Keep the layers consistent so they cook evenly.
If you have extra apple slices, tuck them into the center in a tighter spiral.
9) Egg wash the border
Beat the egg with a splash of water (about 1 teaspoon). Brush only the border.
This gives a deep golden finish and makes the tart look like it came from a pastry shop.
10) Bake
Bake at 350°F for 35–45 minutes, depending on your oven and apple thickness.
You’re looking for:
- Deep golden border
- Apples tender when pierced with a knife
- Bottom crust baked through (lift gently with a spatula to check)
If the border browns too quickly before the apples are tender, loosely cover the edges with foil.
11) Cool and finish
Let the tart cool at least 20–30 minutes before slicing.
Finish with:
- A light dusting of powdered sugar, and/or
- A small mint leaf for a clean bakery look
Cooling matters because the jam sets as it cools, which helps the tart slice neatly.
What to Expect
This tart is crisp on the outside, tender in the center, and glossy under the apples. The strawberry jam adds sweetness and a subtle berry note—more “French café tart” than “American apple pie.” If you prefer a more classic apple-forward profile, use apricot jam instead, or reduce the jam and add lemon.
Substitutions
Puff pastry options
- Store-bought puff pastry is perfect.
- If you want a different direction (more pie-like), this recipe isn’t meant for standard pie dough—keep it laminated for the crisp result.
Jam options
- Apricot jam: the most classic bakery option
- Apple jelly: very clean apple flavor
- Raspberry jam: a sharper fruit note
Keep the amount thin: about 1/2 tasse for a 9–10 inch tart.
Apple options
- Granny Smith: more tart, holds shape well
- Honeycrisp: juicy, firm, great texture
- Gala or Pink Lady: balanced sweetness
Avoid very soft apples if you want clean slices.
Egg wash alternatives
- Heavy cream brushed on the border (less glossy, still golden)
- Milk (lighter browning)
Sweetness control
If your jam is very sweet, keep it closer to 1/2 tasse and use lemon juice. This prevents the tart from tasting like candy.
FAQ
Why is my puff pastry bottom soggy?
Most often:
- Jam layer was too thick
- Pastry wasn’t chilled before baking
- Tart was removed too early (bottom didn’t finish baking)
Fix: use a thin jam layer, chill before baking, and bake until the underside is clearly set.
Can I make this ahead of time?
Yes. It’s best the day it’s baked, but it holds well for 24 hours at room temperature. Re-crisp slices in a 300°F oven for 6–8 minutes.
Can I freeze this tart?
You can freeze baked slices, but puff pastry is best fresh. For the best result, freeze unbaked assembled tart and bake from frozen, adding extra time.
Do I need a tart pan?
No. A free-form tart on a parchment-lined sheet pan works beautifully and is faster.
What apples are best in Canada and the USA?
Choose firm apples that hold shape:
- Honeycrisp, Gala, Pink Lady, Granny Smith
Golden Delicious is also excellent for a softer, classic French texture.
Can I reduce sugar for a lighter dessert?
This is already lighter than many custard or cheesecake desserts because it’s mostly apples and pastry. For a less sweet version, reduce jam and add lemon juice, and skip powdered sugar.
What to Serve With (Dessert Pairings and Menu Ideas)
For a cozy French-style table, pair this tart with something warm and simple. A mug of creamy banana hot chocolate (creamy banana hot chocolate) is a fun winter pairing when apples are at their best. If you’re building a full dessert spread, add a classic cookie option like easy chocolate chip cookies (easy chocolate chip cookies) for variety.
If you want a more dramatic dessert project later, a layered pastry like classic mille-feuille (classic mille-feuille recipe) goes in a totally different direction from this quick tart.
Suggested Posts
Apple + pastry lane
- Puff pastry apple parcels (puff pastry apple parcels)
- Moist apple cake (moist apple cake)
- Foolproof lemon meringue pie (foolproof lemon meringue pie recipe)
- French tarte tatin (classic French tarte tatin)
Savory recipes that fit the same “simple but impressive” vibe
- Creamy pumpkin soup (creamy pumpkin soup)
- Homemade mashed potatoes (homemade mashed potatoes recipe)
Technique / base recipes
- Homemade puff pastry–friendly ideas and pastry technique (keep this tart method as your quick laminated pastry dessert baseline)
- Beurre manié for sauces when you want quick thickening in savory cooking (beurre manié recipe)
Strawberry Jam Apple Tart (Puff Pastry Apple Tart)
Ingredients
- 1 sheet puff pastry about 14 oz / 400 g, thawed but cool
- 3 to 4 medium apples about 1 1/2 to 2 lb, peeled, cored
- 1/2 to 3/4 tasse strawberry jam 5–7 oz, warmed slightly
- 1 large egg
- All-purpose flour for dusting
- Powdered sugar for finishing (optional)
- Fresh mint for garnish (optional)
- 1 tablespoon lemon juice optional
- Pinch of salt optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment (or use a 9–10 inch tart pan).
- Roll puff pastry on a lightly floured surface into a round to fit the pan (or a free-form round). Transfer to pan or sheet.
- Score a 3/4-inch border around the edge. Dock the center with a fork. Chill 10–15 minutes.
- Peel, core, and thinly slice apples (about 1/8 inch). Toss with lemon juice and a pinch of salt if using.
- Spread a thin layer of warmed strawberry jam over the center, stopping 1/2–3/4 inch from the border.
- Arrange apple slices in overlapping circles (rosace style).
- Beat egg with 1 teaspoon water. Brush only the border with egg wash.
- Bake 35–45 minutes until the border is deep golden, apples are tender, and the bottom crust is baked through.
- Cool 20–30 minutes before slicing. Dust with powdered sugar and garnish with mint if desired.
Video
Notes
FAQ
Why is my puff pastry bottom soggy?
Most often:- Jam layer was too thick
- Pastry wasn’t chilled before baking
- Tart was removed too early (bottom didn’t finish baking)
Can I make this ahead of time?
Yes. It’s best the day it’s baked, but it holds well for 24 hours at room temperature. Re-crisp slices in a 300°F oven for 6–8 minutes.Can I freeze this tart?
You can freeze baked slices, but puff pastry is best fresh. For the best result, freeze unbaked assembled tart and bake from frozen, adding extra time.Do I need a tart pan?
No. A free-form tart on a parchment-lined sheet pan works beautifully and is faster.What apples are best in Canada and the USA?
Choose firm apples that hold shape:- Honeycrisp, Gala, Pink Lady, Granny Smith
Golden Delicious is also excellent for a softer, classic French texture.
Can I reduce sugar for a lighter dessert?
This is already lighter than many custard or cheesecake desserts because it’s mostly apples and pastry. For a less sweet version, reduce jam and add lemon juice, and skip powdered sugar.Useful Links
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