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Susumu Koyama's Apple Tart — finished dish, ready to serve.

Susumu Koyama's Apple Tart

小山进的苹果派 · pan chinese cuisine

100 min total40 min cooking8 stepssweetbuttery

From Japanese pastry chef Susumu Koyama, this tart is a great use for a batch of French puff pastry dough during apple season: just a little fresh cream, sugar and butter, and a short bake yields a crisp apple tart.

Priyanka Raman's profile photoPriyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.

Nutrition & allergens

Contains:Milk

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
60.6(Main ingredients only; seasoning not counted)
Protein (g)
0.2(Main ingredients only; seasoning not counted)
Fat (g)
5(Main ingredients only; seasoning not counted)
Carbs (g)
4.2(Main ingredients only; seasoning not counted)
Sodium (mg)
2.4(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • ping guo苹果

    0.67 piece

  • caster sugar ingredient

    caster sugar细砂糖

    to taste

  • butter黄油

    0.71 oz

Steps

  1. 1

    Step 1

    Susumu Koyama's Apple Tart — step 1 visual checkpoint.

    Take 200 g of puff pastry dough and roll it out into a circle larger than 20 cm, about 3 mm thick.

    ✅ Done when: The dough forms an even circle over 20 cm wide and about 3 mm thick.

  2. 2

    Step 2

    Susumu Koyama's Apple Tart — step 2 visual checkpoint.

    Use a 20 cm mousse ring to cut out a clean circle, then fold the edge over about 2 cm in from the rim.

    ✅ Done when: You have a neat 20 cm pastry circle with the outer 2 cm folded up as a rim.

  3. 3

    Step 3

    Susumu Koyama's Apple Tart — step 3 visual checkpoint.

    Slice the apple into thin slices and arrange them in a spiral pattern over the pastry.

    ✅ Done when: The apple slices lie in an even spiral covering the pastry.

  4. 4

    Step 4

    Susumu Koyama's Apple Tart — step 4 visual checkpoint.

    Brush the fresh cream evenly over the apple slices.

    ✅ Done when: The apple slices are evenly coated with a thin layer of cream.

  5. 5

    Step 5

    Susumu Koyama's Apple Tart — step 5 visual checkpoint.

    Sprinkle granulated sugar over the top.

    ✅ Done when: A light, even coating of sugar covers the cream-topped apples.

  6. 6

    Step 6

    Susumu Koyama's Apple Tart — step 6 visual checkpoint.

    Cut the butter into small pieces and distribute them evenly over the apple slices.

    ✅ Done when: Small butter pieces are spaced evenly across the apple layer.

  7. 7

    Step 740 min

    Medium heat
    Susumu Koyama's Apple Tart — step 7 visual checkpoint.

    Bake at 190°C (375°F).

    ✅ Done when: After 40 minutes at 190°C, the pastry is golden and crisp.

  8. 8

    Step 8

    Susumu Koyama's Apple Tart — step 8 visual checkpoint.

    Serve and enjoy.

    ✅ Done when: The tart is ready to eat.