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Apple Tarts with Rosemary-Lime Sugar

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: American, Baking
Servings: 4 tarts
Author: Emily Clifton - Nerds with Knives


  • 1 sheet frozen puff pastry cold but thawed (8.5 oz/ 240g)
  • 2 granny smith or other tart apples, peeled, cored, halved and sliced thinly (about 1/16 inch)
  • 1/4 cup granulated sugar 95g
  • 2 teaspoons fresh rosemary leaves from about 1 medium sprig, plus more for garnish
  • zest of 1 lime about 1 teaspoon
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons cold unsalted butter cut into small cubes (30g)
  • 2 tablespoons apricot jelly or jam optional, for glazing


  • Preheat oven to 400°F. Line a baking sheet with a sil-pat or parchment paper.
  • Make the Rosemary-Lime Sugar: In a medium mixing bowl, add the sugar, salt, lime zest and the rosemary leaves. With your fingertips, mix it all together, rubbing it gently until it’s combined and fragrant. Set aside.
  • On a lightly floured surface, unfold puff pastry and, using a rolling pin, gently roll it into a 15 x 12 inch rectangle. Cut it into 4 squares. Transfer to the lined baking sheet. With a sharp knife, using gentle pressure, score a border about 1-inch from the edges, but don’t cut all the way through the dough. Inside the rectangles, poke dough all over with a fork. (Dough should be as cold as possible when you bake it so refrigerate until the apples are ready).
  • Layer the apple slices in two rows, overlapping them slightly, leaving the border edge bare. Sprinkle with the rosemary-lime sugar, then dot the surface with butter cubes. Bake for 25-30 minutes, until the pastry is golden brown and the edges of the apples start to brown. Let cool for at least 15 minutes.
  • If you want the tarts to look shiny and glazed, add apricot jelly into a small dish and thin with 1 tablespoon hot water, then brush glaze lightly over the apples.


This recipe can be easily doubled but use two baking sheets so you don't overcrowd them.
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