We already love our Hasselback Apples but we thought, how can we take this individually sized dessert and turn it into something that is easy and portable for holiday dinners? By following our recipe, we just took it a step further by nuzzling each cinnamon-streusel apple onto a sheet of puff pastry. The final result? The Hasselback Apple Tart. 

By Katherine Flynn
Updated: October 06, 2016
Katherine Flynn

If you haven't jumped aboard the hasselback train, there is no better time than now. Fall is the perfect season to try this technique with sweet potatoes and apples. By peeling and slicing into the produce, but not cutting all the way through, thin layers are created as the perfect place to stuff spices, sweet or savory. We took our all-time favorite Apple Hasselback recipe and created a one-sheet dessert than will please any crowd. This tart is the answer for large groups because it is easy to share and even easier on the eyes. Follow these simple instructions for this make-ahead potluck dessert you can make all year-round. 

Hasselback Apple Tart: 

Double this recipe (except for the butter due to the butter in the pastry) and follow the instructions exactly until you reach step #4.  

Additional Ingredients: 

  • 1 (14-18 ounce) package of puff pastry. If frozen, make sure to follow thawing instructions.  
  • 1 egg
  • 1 teaspoon sugar 

Additional Steps:

  • Let the apples cool for ten minutes.
  • Lay out puff pastry on a sheet pan lined with parchment paper. Using a spatula, place each apple on the puff pastry, two in a line. 
  • Combine remaining 6 tablespoons sugar, remaining 3 tablespoons butter, remaining cinnamon, oats, flour, and salt.
  • Carefully fan open apple halves. Spoon oat mixture evenly over apples. Using a pastry brush, brush the egg on the crust and sprinkle with sugar. Bake at 400° for 15 minutes until pasty is golden.
  • Turn broiler to high (leave pan in oven); broil 2 minutes but check to make sure the crust does not burn. Serve with ice cream.

Serves: 16 (serving size: 1/2 apple, plus crust and 1/3 cup vanilla ice cream)