I preheat my oven to 400°F (200°C). Just before baking, I place the whole tray in the fridge for 10 minutes. This quick chill firms up the butter in the pastry, which is the secret to maximum flakiness and rise. I then bake it for 20-25 minutes. I watch for the pastry to puff up dramatically and turn a deep, rich golden brown. The apples will be bubbling. I pull it from the oven and let it cool on the pan for at least 15 minutes. This resting time lets the apple filling set slightly, so it doesn’t run everywhere when sliced. Just before serving, I drizzle the entire thing generously with the store-bought caramel sauce.
Pro Tips for Best Results
For the most dramatic puff and flaky layers, keep everything cold. After I roll out my pastry and assemble the tart, I always do that 10-minute fridge chill before baking. I tested this three different ways: baking immediately, chilling for 10 minutes, and freezing for 10 minutes. The 10-minute fridge chill was the clear winner, giving the best balance of rise and controlled browning.
To prevent a soggy bottom, two things are crucial: draining the apples and using the scoring technique. After cooking, I let the apples drain in a colander over a bowl for a few minutes. I also save that delicious syrup! Then, when assembling, I only use a spoonful or two of the syrup. The rest can be warmed and served on the side. The scored border acts as a dam, keeping any juices contained and protecting the main pastry base.
For a beautiful, professional finish, bake on the bottom rack. I learned this trick after a few batches with pale bottoms. Placing the baking sheet on the lowest oven rack ensures the bottom pastry cooks through and gets crisp, while the top puffs and browns perfectly. If the top browns too quickly, you can tent it loosely with foil for the last few minutes of baking.
Common Mistakes to Avoid
My biggest first-time mistake was using hot apple filling. I was impatient and spread the warm apples right onto the pastry. The butter in the dough softened immediately, resulting in a flat, greasy pastry that didn’t puff. Don’t do what I did! Let the filling cool to at least room temperature. You can even make it a day ahead and store it in the fridge.(See the next page below to continue…)