Caramelized Onion and Apple Puff Pastry Tart
These Caramelized Onion and Apple Puff Pastry Tarts are buttery, crisp, and bursting with flavor from sweet onion jam, tart apples, and melty Gruyère. Simple to make, impressive to serve, and absolutely irresistible warm from the oven.
These Apple Puff Pastry Tarts are the kind of recipe that feels fancy but couldn’t be easier. The buttery puff pastry puffs up perfectly in the oven, holding a simple yet festive filling of apples, onion jam, and melty cheese.
Fresh thyme adds just the right touch, making them feel special enough for a holiday table but easy enough that they won’t overwhelm you in the kitchen.
If you’re looking for more easy, show-stopping appetizers, be sure to check out my Savory Pumpkin Dip, Air Fryer Baked Brie and Spinach Artichoke Wontons, all are just as simple to make and perfect for entertaining.
Why This Recipe Works
- Quick & easy: Ready in 30 minutes, these puff pastry tarts are perfect for last-minute snacks, appetizers, or when you want something impressive without the fuss.
- Flaky puff pastry: Golden brown layers that bake up beautifully and look fancy with minimal effort.
- Versatile: A simple yet festive recipe that stands out on holiday tables and party spreads. It also works perfectly as a savory side dish! Pair it with roasted meats, soups, and a fresh salad for a complete meal. They also go well with a glass of wine on girl’s night!
- Crowd-pleasing: Hand-held, fancy-looking, and super tasty! This appetizer is one that everyone loves!
Ingredients You’ll Need
No special ingredients needed here! These flaky puff pastry tarts come together easily with a few standard ingredients.
- Caramelized onion jam: Adds a rich, sweet-savory base flavor; stir in a splash of balsamic vinegar to add depth and balance the sweetness. This is a new pantry staple for me, I use it on sandwiches, burgers, pasta (hello french onion pasta!), cheeseboards and so much more!
- Apple: I like to use Honeycrisp or Pink Lady apples because they’re crisp, have a lovely tart flavor, are perfect for holding their shape while baking.
- Fresh thyme: Adds an aromatic, earthy note; use some in the filling and save a bit for garnish.
- Gruyère cheese: Melts beautifully, adding creaminess and a subtle nutty flavor.
- Store-bought puff pastry: Provides golden, flaky layers with minimal effort. You can find it in the frozen section of the grocery store, often near the pie crusts and other frozen dessert options. Just be sure to thaw fully before using!
- Beaten egg: Brushed on top for a glossy, golden finish.
- Flaky sea salt: Sprinkled on top to enhance flavor and add a touch of crunch.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions And Variations
- Cheese Swap: Gruyère adds a nutty, rich flavor, but you can use sharp white cheddar, Havarti, or Fontina for a milder, creamier taste. Goat cheese also works beautifully if you prefer a tangy twist.
- Fruit Variation: Honeycrisp and Pink Lady apples are ideal because they hold their shape and balance sweetness with tartness. If you don’t have them, try pears for a slightly softer, more delicate flavor — they pair especially well with caramelized onion jam.
- Fresh Herbs: Thyme gives the pastry a cozy, earthy flavor. For a stronger herbal note, use rosemary; for something lighter, sage adds a buttery aroma that complements the cheese and apple.
- Jam Alternatives: If you can’t find caramelized onion jam, fig jam, red pepper jam, or cranberry preserves all work well. They’ll add sweetness and depth. You can also make your own caramelized onions by slowly cooking very thinly sliced onions in butter or olive oil for 30–40 minutes until golden and jammy.
- Add Protein: Top the pastries with crisp prosciutto or cooked bacon before baking for a salty, savory layer that contrasts perfectly with the sweet onions and fruit. For a more filling option, shredded rotisserie chicken or sliced ham can turn this appetizer into a fun snacky dinner!
How To Make This Apple Puff Pastry Tart
- Stir jam and balsamic: In a small bowl, stir the onion jam with a splash of balsamic to balance the sweetness; set aside.
- Prep the filling: On a parchment paper, add ¼ of a tsp of olive oil, then layer 6 apple slices, thyme, and a thin smear of onion jam.
- Add the cheese: Sprinkle shredded Gruyère cheese over the apple slices.
- Top with puff pastry dough: Lay the puff pastry rectangle over the filling and crimp the edges by gently pressing down along the sides with a fork. Then brush the tops with egg wash and add a sprinkle of flaky sea salt.
- Bake: Place the baking sheet in the oven and bake for 20–25 minutes, or until golden and puffed.
- Flip and serve: Allow the pastries to rest for 2-3 minutes, then flip onto serving dish. Garnish with fresh thyme and serve warm.
Pro Tip: My trick for cutting puff pastry dough is to use a pizza cutter—it makes quick, clean lines without tearing. A sharp knife works well too if you don’t have one on hand.
Helpful Tips for First-Time Bakers
- Work with cold puff pastry: Keep your puff pastry cold in the refigerator until you’re ready to assemble; it’s what gives you that flaky, layered rise. If it gets too soft, pop it back in the fridge for 5–10 minutes before baking.
- Don’t overload the filling: A thin smear of caramelized onion jam and a few apple slices go a long way. Too much filling can prevent the pastry from puffing properly and make the bottom soggy.
- Score or crimp the edges: Use a fork to lightly press or crimp the edges of your pastry. This helps keep the filling from spilling out and gives each tartlet a clean, bakery-style finish.
- Use parchment paper: Baking the pastries on parchment makes them easy to remove and keeps the bottoms crisp. Avoid silicone mats, which can sometimes trap steam and lead to soggy bottoms.
Recipe FAQs
That’s totally up to you. Leaving the peel on adds color and texture, while peeling gives a softer bite.
Crisp, tart apples like Honeycrisp, Pink Lady, or Granny Smith balance the sweetness and hold their shape while baking. Keep in mind Granny Smith apples are tarter than Honeycrisp or Pink Lady apples.
These are best enjoyed warm, fresh from the oven. However, you can keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to crisp it back up.
More Easy Fall Appetizers and Snacks
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Caramelized Onion and Apple Puff Pastry Tart
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Ingredients
- 3 tbsp good-quality caramelized onion jam
- 1 tsp balsamic vinegar
- Olive oil for cooking
- 1 crisp apple Honeycrisp or Pink Lady, thinly sliced into half moons
- 5-6 sprigs fresh thyme plus extra for garnish
- ¾ cup Gruyère cheese grated (or sharp white cheddar)
- 1 sheet frozen puff pastry thawed and sliced into 6 even rectangles
- 1 egg beaten
- Flaky sea salt to finish
Instructions
- Preheat the oven to 400ºF.
- Stir the onion jam with a splash of balsamic to balance the sweetness, and set aside.
- On a parchment-lined baking sheet, add ¼ of a tsp of olive oil, then layer 6 apple slices, thyme, thin smear of onion jam, and Gruyère.
- Lay the puff pastry over the filling and crimp the edges by gently pressing down along the sides with a fork. Then brush the tops with egg wash and add a sprinkle of flaky sea salt.
- Bake for 20–25 minutes, or until golden and puffed. Allow the pastries to rest for 2-3 minutes, then flip onto serving dish.
- Garnish with fresh thyme and serve warm.
Notes
Nutrition
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