If you have a soft spot for classic French pastries with a touch of elegance, then you are going to adore Michel Roux Jr’s Puff Pastry Apple Tart Recipe. This tart combines the buttery flakiness of puff pastry with the natural sweetness of perfectly arranged apple slices, all elevated by a luscious chantilly cream and a hint of Calvados for those who enjoy a spirited finish. It is as much a feast for the eyes as for the palate, capturing a beautiful balance of textures and flavors that will make any gathering feel special.
Ingredients You’ll Need
The magic of Michel Roux Jr’s Puff Pastry Apple Tart Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and perfect texture, so it’s worth gathering the right essentials for the best result.
- 200g ready-made all-butter puff pastry: Using all-butter puff pastry ensures a rich, flaky base that puffs elegantly in the oven.
- 2 tablespoons stewed apple or sweet apple sauce: This adds a subtle layer of moist sweetness beneath the apple slices, preventing dryness.
- 6 apples, peeled, cored, and quartered: Fresh apples bring natural sweetness and a lovely texture contrast when thinly sliced.
- 2 tablespoons caster sugar: Sprinkled on top, it helps caramelize the apples beautifully in the oven.
- 40g unsalted butter, diced: Small butter dots melt over the apples, adding richness and a golden shine.
- 1 free-range egg yolk, beaten: Brushing the pastry edges with egg yolk creates a gorgeously deep golden crust.
- Calvados (optional, to serve): This apple brandy adds an aromatic depth when flamed over the tart, enhancing the apple flavor.
- 250ml double cream: For the chantilly cream, providing a rich, airy finish to the tart.
- 1 tablespoon icing sugar: Sweetens the chantilly cream delicately without overpowering the tart’s natural flavors.
- 1 vanilla pod, split and seeds scraped out: Fresh vanilla seeds infuse the cream with a fragrant, comforting aroma.
How to Make Michel Roux Jr’s Puff Pastry Apple Tart Recipe
Step 1: Prepare the Pastry
Roll out the puff pastry to about 3mm thick on a clean surface and cut a 25cm circle using a bowl or plate for guidance. Crimp the edges and then flip the pastry onto a baking tray. Chill the base for at least 10 minutes; this keeps the butter firm ensuring your pastry puffs up perfectly during baking.
Step 2: Spread the Apple Sauce
Remove the chilled pastry base and evenly spread the stewed apple or apple sauce over it, leaving a neat 1cm border around the edges. This layer acts as a sticky, sweet foundation that complements the fresh fruit topping.
Step 3: Preheat the Oven
Set your oven to 180°C fan or gas mark 6 to warm up while you prepare the apples. Ensuring the oven is hot enough is key for getting the puff pastry golden and beautifully risen.
Step 4: Prepare and Slice the Apples
Slice the quartered apples into thin pieces, roughly the thickness of a two-pound coin. Uniform slices allow the apples to cook evenly and look stunningly arranged on the pastry.
Step 5: Arrange the Apple Slices
Starting from the outer edge of the pastry, arrange the apple slices in a fanned, overlapping pattern moving inward. Use larger slices on the outside with smaller ones towards the center. This layering not only looks impressive but creates a lovely textural contrast.
Step 6: Bake the Tart
Sprinkle caster sugar generously over the apples and dot with the diced butter. Brush the exposed pastry border with beaten egg yolk for an irresistible golden finish. Bake for about 30 minutes or until the pastry is puffed, golden, and crisp, and the apples are tender and caramelized.
Step 7: Make the Chantilly Cream
While the tart bakes, whisk together the double cream, icing sugar, and vanilla seeds until soft peaks form. This delicate, sweetened cream matches the tart’s crispness with silky smoothness, enhancing every bite.
Step 8: Serve the Tart
Transfer the warm tart to a serving plate. If you like, gently warm a splash of Calvados in a small pan, ignite carefully to flambé, and pour over the tart for that extra wow factor. Serve immediately alongside a generous dollop of chantilly cream for an unforgettable dessert experience.
How to Serve Michel Roux Jr’s Puff Pastry Apple Tart Recipe
Garnishes
Sprinkle a light dusting of icing sugar over the finished tart for a delicate, snowy effect, or add a few fresh apple slices or edible flowers to brighten up the presentation further. A small sprig of fresh mint can also elevate the visual appeal and add a fresh aroma.
Side Dishes
The best companions to this tart are obviously the chantilly cream or a scoop of vanilla bean ice cream, which balances the warmth and sweetness perfectly. For a more indulgent finish, serve alongside a small glass of Calvados or a crisp late-harvest apple wine.
Creative Ways to Present
To impress guests, serve individual slices on pretty dessert plates with a drizzle of apple caramel sauce or a dusting of cinnamon. For a cozy brunch option, top with a handful of toasted nuts or a smear of mascarpone before serving. Presentation is part of the joy with Michel Roux Jr’s Puff Pastry Apple Tart Recipe, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in an airtight container in the refrigerator for up to two days. The puff pastry is best enjoyed fresh, but keeping it cool helps preserve the apple’s juiciness and the cream’s freshness.
Freezing
It is not ideal to freeze the fully assembled tart as the puff pastry texture deteriorates. However, you can freeze the baked pastry base separately and thaw in the oven before arranging the apples and baking fresh for best results.
Reheating
Reheat leftover tart slices gently in a low oven (about 150°C) for 5 to 10 minutes to refresh the crispness without drying out the apples. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use a different type of apple for this tart?
Absolutely! Choose apples that hold their shape well during baking like Braeburn, Granny Smith, or Cox’s Orange Pippin. Each will add a slightly different flavor and texture, so pick your favorite or mix them for complexity.
Is it possible to make this tart gluten free?
You can substitute the puff pastry with a gluten-free variety, just be mindful that the texture may differ slightly. Many good-quality gluten-free puff pastries are available and will work well with this recipe.
What is the purpose of the stewed apple or apple sauce in this recipe?
The layer of stewed apple or apple sauce acts like a natural glue that keeps the apple slices in place and adds a moist sweetness, preventing the pastry from becoming soggy while enriching the tart’s flavor.
Can I make the chantilly cream in advance?
Yes, you can prepare chantilly cream a few hours ahead and keep it chilled in the fridge. Give it a gentle whisk before serving to bring back its fluffy texture.
Do I have to use Calvados?
Calvados is an optional touch that adds an aromatic lift and a bit of theater with the flambé technique, but the tart is absolutely delicious without it. Feel free to skip or substitute with a splash of apple juice or brandy.
Final Thoughts
I truly hope you enjoy recreating Michel Roux Jr’s Puff Pastry Apple Tart Recipe as much as I do. It’s one of those timeless desserts that cooks up to dazzle both looks and taste buds effortlessly. Whether for a cozy family dinner or an impressive treat for guests, this tart will bring joy and sweet memories to your table. Give it a try and savor every buttery, apple-filled bite!
