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Caramel Apple Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 4 reviews
  • Author: Evelyn
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Tart combines a flaky homemade pastry crust with a beautifully arranged apple filling spiced with cinnamon and nutmeg. Topped with a luscious homemade caramel sauce and a hint of flaky sea salt and fresh thyme, this dessert is perfect for fall gatherings or special occasions. The crisp apples, buttery crust, and rich caramel create a harmonious balance of flavors and textures in every bite.

Ingredients

For the Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water

For the Apple Filling

  • 4 Honeycrisp apples
  • 1 Pink Lady apple
  • 2 tablespoons fresh lemon juice
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 cup apple butter (optional)
  • 2 tablespoons melted butter

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon flaky sea salt
  • Flaky sea salt for garnish
  • Fresh thyme leaves (optional)

Instructions

  1. Prepare Tart Shell: In a large bowl, whisk together flour, granulated sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse sand with some larger butter pieces visible. Add ice water tablespoon by tablespoon, mixing gently until dough just holds together. Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
  2. Roll and Shape Dough: Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-inch circle. Transfer it carefully into a 9-inch tart pan with a removable bottom. Press dough gently into bottom and sides without stretching. Trim excess dough at rim. Chill shell in refrigerator for 20 minutes.
  3. Prepare Apple Slices: Thinly slice apples about 1/16 inch thick using a mandoline or sharp knife. As you slice, place apple slices into a bowl of cold water mixed with lemon juice to prevent browning. Drain and pat slices dry completely with paper towels.
  4. Mix Spices and Sugar: In a large bowl, whisk together light brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and cornstarch. Add apple slices and toss gently ensuring every slice is evenly coated with the spiced sugar mixture.
  5. Assemble Tart: If using apple butter, spread it evenly across the chilled tart shell bottom. Starting from the outer edge, tightly overlap apple slices standing them upright in concentric circles working toward the center. Curl a few slices into a small rose shape and place in the center. Brush apple tops lightly with melted butter.
  6. Bake the Tart: Bake in the preheated oven for 45 to 55 minutes until the crust is deeply golden and the apples are tender with caramelized edges. If crust browns too fast, tent edges with foil loosely for the last 10-15 minutes. Cool tart in pan for 20 minutes, then remove the tart ring.
  7. Make Caramel Sauce: While tart cools, heat sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until melted and smooth amber in color. Whisk in butter until fully incorporated. Slowly pour in heavy cream while whisking constantly until smooth. Stir in vanilla extract and flaky sea salt. Let caramel cool until thick but still pourable.
  8. Serve: Drizzle caramel sauce generously over the tart just before serving. Sprinkle with flaky sea salt and optional fresh thyme leaves. Slice and serve slightly warm or at room temperature.

Notes

  • Chilling the dough properly helps prevent shrinking during baking.
  • If you don’t have a mandoline, use a very sharp knife to slice apples as thinly as possible for even cooking.
  • Using a mix of apple varieties adds flavor and texture complexity.
  • Apple butter in the tart shell is optional but adds extra depth and moisture.
  • If caramel thickens too much, gently warm to make it pourable before drizzling.
  • Store leftovers covered in the refrigerator and gently rewarm before serving.

Find it online: https://evelynscooking.com/caramel-apple-tart-recipe/