Ingredients
Method
- Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold thawed puff pastry onto the sheet; spread apricot jam over the center, leaving a 1-inch border. (Pro tip: Microwave jam for 10 seconds if it’s too thick.)
- Make the Filling: In a bowl, toss sliced apples with brown sugar, cinnamon, and nutmeg. Let sit 1 minute to get juicy. Stir in pecans and half the melted butter. It’ll look messy – that’s okay!
- Assemble Tart: Spread apple-pecan mix over the jam-covered pastry, keeping within the border. Drizzle remaining butter on top. Fold pastry edges over filling for a rustic look. Brush edges with beaten egg for shine.
- Bake: Bake 20-25 minutes until pastry is golden and apples are tender with bubbly edges. Check at 20 minutes to avoid my classic pecan-char mistake!
- Glaze and Serve: Whisk powdered sugar, milk, and vanilla for glaze; adjust milk for drizzly texture. Cool tart 10-15 minutes, drizzle glaze, and slice. Serve warm, maybe with [Ninja Creami protein ice cream](https://quickdishrecipes.com/ninja-creami-chunky-monkey-protein-ice-cream/) for extra yum.
Notes
- Gluten-Free Option: Swap for gluten-free puff pastry – works great for my partner Jamie.
- Vegan Swap: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Fix Soggy Pastry: Pat apples dry or add 1 tsp cornstarch + 1 tbsp water to filling if juicy.
- Substitutions: No pecans? Try walnuts or almonds. No jam? Honey or cream cheese works, like in my [dessert shells]
- Storage: Keep at room temp for 1 day or fridge for 3. Reheat at 350°F for 5 minutes.
- Flavor Kick: Add a squeeze of lime for brightness or a pinch of chili powder for a twist, inspired by my [Mexican chicken marinade]
- Calories:** ~250-300 per slice, with fiber from apples and healthy fats from pecans.
- Vegan Swap: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Fix Soggy Pastry: Pat apples dry or add 1 tsp cornstarch + 1 tbsp water to filling if juicy.
- Substitutions: No pecans? Try walnuts or almonds. No jam? Honey or cream cheese works, like in my [dessert shells]
- Storage: Keep at room temp for 1 day or fridge for 3. Reheat at 350°F for 5 minutes.
- Flavor Kick: Add a squeeze of lime for brightness or a pinch of chili powder for a twist, inspired by my [Mexican chicken marinade]
- Calories:** ~250-300 per slice, with fiber from apples and healthy fats from pecans.