Apple tart crust mushy

Joined Oct 17, 2007
I made some apple tarts with puff pastry. They tasted great but the puff pastry came out mushy. I pre-steamed the apple slices and dried them. I used gala apples. I folded them into a strip of pastry and rolled them into roses. They looked good, they tasted good, but mushy pastry made the whole thing a fail. How do I keep the pastry from getting mushy?
Joined Dec 18, 2010
Sounds like underbaking. Which crust was soggy, top or bottom or both? What was the cooler of the baked product? What puff pastry did you use? What was your baking protocol?
Joined Oct 17, 2007
I used a frozen pastry and yes, it was thawed. There was only the bottom. No top. I baked them at 350 for nearly half an hour. It should only have been 15 minutes or so. The pastry was browning but at the bottom it was getting soggier by the minute. To get a picture of this. I payed the slices overlapping on the pastry strips with the curved edge of the slices pointing away from me and the center of the slices at the center line of the strip. I folded the remainder of the strip over the slices toward the edges so that the edges of the slices were exposed by about 1/3. Then I rolled the strips and stood the roll up so I had a rose, the apple slices being the petals. Then into the oven until the pastry was done. I guess I could have just continued baking for ever. Maybe I just got inpatient.
Joined Jun 23, 2015
Try using a tart dough Pate Sucree.  A puff pastry is not the best dough for a fresh fruit tart. Also make sure you oven is pre heated and correct on temp.
Joined Oct 10, 2005
What kind of oven were you using?

I ask this because for about, oh... 5 years I made individual fresh apple tarts daily, using puff pastry in a 4" tin, with a bit of pastry cream spread on the bottom, partially steamed apples on top, and then baked.

I was using a deck oven, and insist on deck ovens if I am to make any kind of decent pastry in volume.

Basically, if you want a crispy golden bottom, you need strong bottom heat and bake directly on a steel or stone deck.

Convection ovens are great for roasting bones and heating up lasagna, O.K. for most breads, and downright sh*tty for most pastry work.  No equipment dealer will admit to this, and most Chefs haven't quite figured it out neither.

Hope this helps
Joined Jul 28, 2001
@Scottintexas  ,

Did you tuck the apple into the dough like an envelope with dough on the bottom and the top? Try to rill out the dough thinner. and maybe try to just lay the apple down on a strip of dough, no fold and roll them up. Oven should be 400+ for puff. Get that puff cooking and them maybe turn it down after a while. Longer baking is only going to make it soggier as the apples bake and sort of poach. The steam will do that.

There's a great demo right here on ChefTalk, just type apple rose into the search.

@petalsandcoco   is our resident expert on these.
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Joined Aug 4, 2000
......Basically, if you want a crispy golden bottom, you need strong bottom heat and bake directly on a steel or stone deck......
Not in my experience as a home cook when it comes to pate brisee/sucree.  I place a lined tart shell filled with pie weights onto a baking sheet.  It's then placed into the lower rack of oven preheated to 375-425 F and blind baked for 15 minutes.  The weights are removed and it's baked another 15 minutes.  The shell is then removed and brushed with a mixture of lightly beaten egg white mixed with granulated sugar.   It's placed back into the oven and baked another 15 minutes or so, enough to achieve flakyness and a good golden brown color.  Aahhhh, you're talkin' puff pastry and me pate brisee/sucree.
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