Connecticut Apple Tart

This recipe makes one 9-inch tart.


  • ¼ cup all-purpose flour
  • ¼ cup sugar in the raw or granulated sugar
  • ¼ Tsp. ground cinnamon
  • 1 sheet of puff pastry, thawed
  • 3 apples, peeled, cored and sliced thinly
  • As needed, sugar in the raw


  1. Preheat oven to 400-degrees Fahrenheit
  2. In a small bowl, combine the flour, sugar in the raw and cinnamon, mix thoroughly and reserve.
  3. Lay the sheet of cold, thawed pastry on the counter. Using a sharp knife, cut out a 9-inch circle using an inverted pie pan. Place this circle on a baking sheet lined with parchment paper. Dock the dough by pricking the inside surface of the cut out round with a fork many times. Do not dock the outer 1-inch of the dough.
  4. Sprinkle the docked part of the dough with the flour and sugar mixture evenly. (This mixture will help absorb some of the juices that will come out of the fruit. )
  5. Carefully arrange the sliced apples in circles, with each slightly overlapping the previous. Do at least three circles, starting with the outer circles first.
  6. Sprinkle the apples with more sugar in the raw.
  7. Bake in the oven for about 20 minutes or until puffed, golden and the fruit is tender.
  8. Let cool 10 minutes or more, cut and serve with whipped cream or ice cream. Enjoy!

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