This apple tart is a recipe I first made for a dinner party several years ago. We were celebrating a friend’s birthday, and I wanted to bring my best dishes to the table. For dessert, I served this tart, and it was so well received that it has stayed on my list of favorites ever since.

What I love about this tart is that it looks and tastes like something from a bakery, yet it uses such simple ingredients. Puff pastry serves as the base, and while it is an easy shortcut, it doesn’t taste like one. The apples arranged on top create a dessert that is both rustic and elegant.

When I made it again recently, I experimented by leaving off the sugar from the apples. The result was still delicious, as the natural tartness of the Granny Smith apples balanced well with the buttery crust and glaze. Because of that, I now consider the sugar optional, which makes this recipe perfect for those who prefer a dessert that’s a little less sweet.

The pastry is crisp and flaky, the apples soften just enough while still holding their shape, and the sugar and glaze adds a glossy finish that makes the dessert as lovely to look at as it is to eat.

It isn’t something I make all the time, which makes it feel more like a special occasion dessert. And every time I pull it from the oven, I’m reminded why it remains one of my go-to recipes when I want something simple but light, fruity and full of flavor.

From our kitchen to yours — enjoy!

Simple Apple Tart

Serves 8

Ingredients:

1 puff pastry sheet
4 large Granny Smith apples
4 T. cold butter, diced
1/2 c. sugar (optional)
1/2 c. orange marmalade
2 T. water

Directions:

Use a rolling pin to roll the puff pastry lengthwise so it fits on a parchment-lined baking sheet. Place the pastry on the sheet.
Peel, core, and halve the apples, then slice into 1/4-inch pieces. Arrange the slices in overlapping diagonal rows across the pastry until fully covered.

Scatter the diced butter over the apples. If using sugar, sprinkle it evenly on top. Bake at 400 degrees for 45 minutes, or until the pastry is golden and the apple edges begin to brown.

In a small saucepan, warm the marmalade with water until smooth. Brush over the entire tart while still warm.