Creamy Spanish Apple Tart

Spain, Apple tart with cinnamon, close-up

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Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
970 Calories
55g Fat
104g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 970
% Daily Value*
Total Fat 55g 71%
Saturated Fat 11g 57%
Cholesterol 227mg 76%
Sodium 389mg 17%
Total Carbohydrate 104g 38%
Dietary Fiber 7g 25%
Protein 17g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The north of Spain is filled with apple orchards that provide some of the country's best apples for hard apple ciders and apple desserts. One of our favorite Spanish apple recipes for fall are these creamy and delicious Spanish apple tarts. These individually sized Spanish apple tarts have a light, flaky crust with an apple filling that is creamy, fresh and not too sweet. They are the perfect dessert for a festive fall occasion. Bake in the morning and refrigerate until dinner. Warm them just before serving and top with vanilla ice cream or fresh whipped cream. To make individual tarts, use 5-inch round pans.

Note: Peeling, coring, and slicing of the apples can be done in about 5 minutes using a peeler/corer/slicer that clamps to a table.


  • 3 to 4 granny smith apples (medium)
  • 2 tablespoons lemon juice
  • 6 to 8 tablespoons sugar (granulated)
  • 1 tablespoon vegetable oil or shortening (for coating pans)
  • 1 package/16 ounces frozen​ puff pastry
  • 1 cup​ whipping cream or half-and-half
  • 1 large egg
  • Optional: 1 tablespoon cinnamon

Steps to Make It

  1. Preheat oven to 300°F degrees on the bake setting. Remove the puff pastry package from the freezer. Open and set each folded sheet on a platter or cutting board to thaw while you prepare the apples.

  2. Peel, core, and slice the apples. Sprinkle with lemon juice and cover tightly, so that they do not turn brown.

  3. Carefully unfold the thawed puff pastry onto a cutting board. Using the individual tart pans as guides, cut circles in the pastry. Place the pastry circles in the bottom of each tart pan.

  4. There should be enough pastry left to cut narrow strips to line the sides of the tart pans. Press the pastry into the sides of pans. Prick pastry with a fork. If you have used an apple peeler/corer/slicer your apples will be sliced in a spiral—cut the apple spirals in half. Place apple slices in a circle on each tart pan. Sprinkle 1 tablespoon of sugar over the top of each tart. Sprinkle cinnamon over apples if desired.

  5. Place tart pans on a cookie sheet and place in oven on middle rack for about 10 minutes, or until apples brown a bit. Remove from oven and place on the counter. Turn up the oven temperature to 350°F.

  6. Beat the egg in a medium mixing bowl, then add the heavy cream and 4 tablespoons of sugar. Beat until thoroughly mixed.

  7. Pour the cream and egg mixture into each tart pan, covering the apple. Return tarts to oven and bake for approximately 45 minutes. The tart is done if a knife is inserted into the tart and it comes out clean.

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