Description
This Apple and Pecan Danish Pastry Tart combines flaky, buttery puff pastry with a sweet and spiced filling of thinly sliced apples, chopped pecans, and cinnamon. The tart is finished with a glossy apricot glaze, perfect for a rustic yet elegant dessert or snack that’s easy to prepare and bake in the oven.
Ingredients
Scale
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 tablespoon all-purpose flour (for rolling)
- 1 egg (for egg wash)
For the Filling:
- 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, to thicken)
- Pinch of salt
For the Glaze:
- 2 tablespoons apricot jam (or honey)
- 1 teaspoon water
Instructions
- Prepare the Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to smooth out creases, then gently press it into a tart or baking pan. Score a 1-inch border around the edge without cutting all the way through, allowing the crust to puff up during baking. Brush the pastry with a beaten egg for a golden finish.
- Prepare the Filling: In a medium bowl, toss the thinly sliced apples with brown sugar, granulated sugar, cinnamon, lemon juice, and a pinch of salt. Add cornstarch if you prefer a thicker filling and mix well. Fold in the chopped pecans evenly.
- Assemble the Tart: Spoon the apple-pecan mixture into the center of the puff pastry, spreading it evenly. Fold the edges of the pastry over the filling, leaving the center exposed to create a rustic free-form tart.
- Bake the Tart: Bake in the preheated oven for 30-35 minutes, until the pastry is golden and puffed and apples are tender. Halfway through baking, cover the pastry edges with foil if they start browning too quickly to prevent burning.
- Glaze and Serve: While baking, melt apricot jam with water in a small saucepan over low heat until smooth. Brush the glaze over the hot tart immediately after removing it from the oven to give it a shiny finish. Let cool for a few minutes, then slice and enjoy.
Notes
- For a thicker filling, cornstarch helps to absorb excess juice released from the apples during baking.
- You can substitute apricot jam with honey for the glaze if you prefer a different sweetness.
- Choose tart apples like Granny Smith or sweet ones like Honeycrisp depending on your flavor preference.
- If you prefer a nut-free tart, omit pecans or replace them with toasted walnuts or almonds.
- To prevent the pastry from baking unevenly, carefully monitor the edges and cover with foil if browning too quickly.
