If you ever want to impress guests or simply indulge in something that feels both elegant and comforting, Michel Roux Jr’s Puff Pastry Apple Tart Recipe is an absolute gem to keep in your baking arsenal. This tart combines flaky, buttery puff pastry with beautifully arranged, thin apple slices glazed to perfection, delivering a visual and flavor masterpiece. The layers of textures and the hint of sweetness, balanced with the warmth of vanilla chantilly cream, make this recipe an unforgettable treat that is surprisingly easy to prepare.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe lets each component shine, ensuring the balance of crisp pastry, tender apples, and creamy topping is perfect. Each ingredient has a role, whether it’s building the base, sweetening the fruit, or elevating the final presentation.
- 200g ready-made all-butter puff pastry: The foundation that provides irresistible flakiness and richness.
- 2 tablespoons stewed apple or sweet apple sauce: Adds moisture and a subtle layer of apple flavor beneath the slices.
- 6 apples, peeled, cored, and quartered: Fresh apples are the star, lending natural sweetness and a tender bite when baked.
- 2 tablespoons caster sugar: Sprinkled over the apples to caramelize and create that irresistible glaze.
- 40g unsalted butter, diced: Dotting the tart for pockets of creamy, buttery richness during baking.
- 1 free-range egg yolk, beaten: Brushed on the pastry for a golden, glossy finish.
- Calvados (optional, to serve): Adds a classic French touch and depth of flavor when flamed over the tart.
- 250ml double cream: The base of the chantilly cream, adding luxurious creaminess.
- 1 tablespoon icing sugar: Sweetens the chantilly cream just right.
- 1 vanilla pod, split and seeds scraped out: Infuses the chantilly cream with heavenly vanilla aroma.
How to Make Michel Roux Jr’s Puff Pastry Apple Tart Recipe
Step 1: Prepare the Pastry
Start by rolling out your ready-made puff pastry on a clean surface into a large sheet about 3mm thick. Use a bowl or plate to guide you in cutting out a perfect circle approximately 25cm in diameter. Crimp the edges to create a lovely border, then carefully flip the pastry onto a baking tray and chill it in the fridge for at least 10 minutes—this helps the pastry maintain its shape during baking.
Step 2: Spread Apple Sauce
Once your pastry is chilled, remove it from the fridge and spread the stewed apple or sweet apple sauce evenly over the surface. Be sure to leave a 1cm border untouched around the edges to allow the pastry to puff and crisp beautifully in the oven.
Step 3: Preheat Oven
While you work on the apples, preheat your oven to 180°C fan or gas mark 6. Getting the oven hot ensures that flaky puff pastry and tender apples cook side by side without one overpowering the other.
Step 4: Prepare Apples
Slice the quartered apples into thin pieces roughly the thickness of a two-pound coin. These precise slices not only guarantee even cooking but also create that stunning fanned appearance that makes this tart so visually captivating.
Step 5: Arrange Apples
Begin your apple arrangement from the outer edge of the pastry, placing the slices in an overlapping, fan-like pattern. Work your way inward using the largest slices on the outside, getting smaller towards the center. This technique showcases the fruit artfully, turning the tart into an edible masterpiece.
Step 6: Bake the Tart
Sprinkle the caster sugar evenly over the apples, then dot the surface with small cubes of unsalted butter. Brush the pastry border with beaten egg yolk to give it that golden sheen. Bake in the preheated oven for about 30 minutes, or until the edges are puffed, golden, and crisp, and the apples are tender and caramelized.
Step 7: Make Chantilly Cream
While the tart bakes, whisk together the double cream, icing sugar, and the vanilla seeds extracted from the pod until soft peaks form. This luscious, lightly sweetened cream will complement the warm tart perfectly.
Step 8: Serve
Transfer your gorgeous tart to a serving plate. For an extra flourish, warm a splash of Calvados in a small pan, ignite with care, and pour it over the tart for a subtle, festive kick. Serve immediately with generous dollops of chantilly cream alongside – the perfect pairing to Michel Roux Jr’s Puff Pastry Apple Tart Recipe.
How to Serve Michel Roux Jr’s Puff Pastry Apple Tart Recipe
Garnishes
Freshly picked mint or a light dusting of icing sugar can add a pretty finish to your serving plate. If you want to go a step further, a thin drizzle of honey or a sprinkling of crushed toasted almonds brings additional texture and sweetness that pairs beautifully with the tart.
Side Dishes
This tart stands deliciously on its own but partners wonderfully with a scoop of vanilla ice cream or a refreshing fruit sorbet. To balance the richness, a sharp apple compote or a crisp green salad dressed with lemon vinaigrette could make a delightful contrast.
Creative Ways to Present
If you’re throwing a special brunch or dinner party, consider plating individual slices with a swirl of the chantilly cream beside them, garnished with fresh apple slices or edible flowers. Turning it into mini tarts using smaller pastry rounds is another charming way to offer this classic treat as finger food.
Make Ahead and Storage
Storing Leftovers
You can store any leftover tart at room temperature for up to one day, ideally covered loosely to keep the pastry crisp. For longer storage, refrigerate it in an airtight container to maintain freshness, though the pastry may soften slightly.
Freezing
While it’s best enjoyed fresh, you can freeze the baked tart by wrapping it tightly in plastic wrap and foil. To enjoy later, thaw it overnight in the fridge, then refresh the pastry crispiness by warming it gently in the oven before serving.
Reheating
Reheat your tart in a preheated oven at 160°C for around 10 minutes to bring back the delightful crunch of the puff pastry while warming the apples through. Avoid microwaving as it can make the pastry soggy and mask the beautiful textures.
FAQs
Can I use any type of apples for Michel Roux Jr’s Puff Pastry Apple Tart Recipe?
Absolutely! Though firmer cooking apples like Granny Smith or Braeburn hold their shape best when baked, feel free to experiment with your favorites. Just aim for apples that balance sweetness and tang.
Is it necessary to use Calvados in the recipe?
Not at all. Calvados adds a lovely touch of apple brandy flavor and a bit of flair, but the tart is delicious without it. You can skip this step or substitute with a splash of apple juice or leave it out entirely.
Can I make the puff pastry from scratch?
If you’re feeling ambitious and want to make everything from the ground up, homemade puff pastry can be used. Just remember it requires time and practice for that perfect flakiness, but it will make Michel Roux Jr’s Puff Pastry Apple Tart Recipe even more special.
What can I substitute for caster sugar?
For a similar sweetness and fine texture, superfine sugar works well. Granulated sugar can be used but might not dissolve as smoothly, which could slightly change the caramelization on the apples.
How long does the chantilly cream stay fresh?
Chantilly cream is best enjoyed on the day it’s made for freshness and peak texture. If you need to store it, keep it chilled and use within 24 hours, gently whisking again before serving if it has separated slightly.
Final Thoughts
Michel Roux Jr’s Puff Pastry Apple Tart Recipe is truly a showstopper that combines simplicity and elegance in every bite. Whether it’s a cozy family dessert or a centerpiece for a dinner party, this tart’s flaky crust, glossy apples, and creamy vanilla topping will win hearts. Give it a try and let the warmth and joy of this classic tart become your new favorite baking adventure.
Print
Michel Roux Jr’s Puff Pastry Apple Tart Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A classic French dessert by Michel Roux Jr featuring a golden, flaky puff pastry base topped with thinly sliced apples arranged in a beautiful fan pattern, baked until caramelized and served with luscious homemade chantilly cream and optional Calvados flambé for added flavor.
Ingredients
Pastry
- 200g ready-made all-butter puff pastry
Apple Layer
- 2 tablespoons stewed apple or sweet apple sauce
- 6 apples, peeled, cored, and quartered
- 2 tablespoons caster sugar
- 40g unsalted butter, diced
Egg Wash
- 1 free-range egg yolk, beaten
Chantilly Cream
- 250ml double cream
- 1 tablespoon icing sugar
- 1 vanilla pod, split and seeds scraped out
Optional
- Calvados, to serve
Instructions
- Prepare the pastry: Roll out the puff pastry on a clean surface into a large, 3mm-thick sheet. Using a bowl or plate, cut a 25cm diameter circle. Crimp the edges and flip the dough onto a baking tray. Chill in the fridge for at least 10 minutes to firm up.
- Spread apple sauce: Remove the pastry from the fridge and evenly spread the stewed apple or sweet apple sauce over the surface, leaving a 1cm border around the edges untouched.
- Preheat oven: Heat your oven to 180°C fan (gas mark 6) to prepare for baking the tart.
- Prepare apples: Slice the peeled, cored, and quartered apples into thin slices approximately the thickness of a two-pound coin (about 1-1.5cm thick).
- Arrange apples: Starting from the outside edge of the pastry, arrange the apple slices in a fan-like pattern, layering towards the center. Use the largest slices on the outer edge and gradually smaller slices as you move inward for an attractive presentation.
- Bake the tart: Sprinkle caster sugar evenly over the arranged apples and dot with diced unsalted butter. Brush the exposed pastry border with the beaten egg yolk to ensure a golden finish. Bake in the preheated oven for about 30 minutes, or until the pastry is risen and golden brown and the apples are tender.
- Make chantilly cream: While the tart bakes, whisk together the double cream, icing sugar, and vanilla seeds in a chilled bowl until soft peaks form. Set aside in the fridge until ready to serve.
- Serve: Transfer the tart to a serving plate. If desired, warm a splash of Calvados in a small pan, carefully ignite to flambé, then pour it over the tart for an added aromatic kick. Serve immediately alongside the fresh chantilly cream.
Notes
- Use good quality all-butter puff pastry for the best flavor and flakiness.
- For a vegetarian version, ensure the puff pastry contains no animal fats if required.
- The Calvados flambé step is optional but adds a lovely depth of flavor and a dramatic presentation.
- Ensure the chantilly cream is whipped just to soft peaks to keep it light and airy.
- The tart is best served fresh on the day it is baked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
