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Puff pastry tart with apple and custard – quick pastry for tea

Puff pastry tart with apple and custard

Crispy puff pastry, creamy custard filling and fruity apples make this puff pastry tart a special taste experience. If you want to quickly make something delicious for tea or coffee, this recipe is just right for you. All you need are a few common ingredients that you might already have at home.
Course Dessert
Prep Time 50 minutes
Cook Time 25 minutes
Servings 16 pieces


  • 350 g puff pastry (bought or homemade)
  • 3 apples (medium size)

for the cream

  • 250 ml milk
  • 75 g sugar
  • 45 g butter (room warm)
  • 1 egg
  • 15 g flour
  • vanilla

to coat and sprinkle

  • 1 egg
  • 30 g butter (melted)
  • 20 g sugar


Making the cream

  • Mix egg and flour until a homogeneous mass without lumps.
  • Put the milk and sugar in a thick-bottomed saucepan, put it on the stove and heat the mixture, stirring, until the sugar has dissolved and the milk is about to boil.
  • Remove the saucepan with the hot milk from the heat and immediately add the egg-flour mixture in a thin stream, stirring constantly.
  • Return the saucepan to the stove and bring the mixture to a boil over medium heat, stirring constantly, then simmer for 2-3 minutes until thickened. Take the pudding mixture off the heat and let it cool to room temperature, stirring occasionally.
  • Add vanilla and soft butter cut into pieces to the pudding mixture and mix until it becomes a homogeneous cream.

Making the puff pastry tart

  • Peel apples, core them and cut them into half slices.
  • Cut puff pastry into 8 squares about 13 cm long and 8 cm wide. Cut the remaining puff pastry into 16 strips about 13 cm long and 2 cm wide.
  • Spread the puff pastry squares on a baking sheet lined with parchment paper and brush their edges with egg about 2 cm wide from the two longer sides.
  • On the egg-coated sides of each puff pastry square, place a puff pastry strip about 2 cm wide and brush it with egg as well.
  • Pour the custard into the piping bag with the nozzle and pipe the cream onto each puff pastry square, centered between the two strips.
  • Spread the apple half slices on the custard so that you place them a bit on top of each other, brush them with melted butter and sprinkle them with sugar.
  • Bake the puff pastry tarts with apple and custard in a preheated oven at 200 °C top and bottom heat for about 25 minutes, let them cool down and then cut them in half.


  • You can adjust the amount of sugar you use to sprinkle on the apples, depending on how sweet the apples are.
  • Instead of flour, you can use cornstarch for the custard.
  • If using vanilla sugar for the custard, add it to the custard while it is still hot so it can dissolve.
  • Both the custard and the butter for the cream need to be room warm when you mix them together so they can combine well into a homogeneous cream.
  • The time to cool the custard and puff pastry tarts is not included in the preparation time.
  • Note the detailed tips and tricks for making the puff pastry tarts with apple and custard at the top of the post.