Description
This Salted Caramel Apple Tart combines a flaky, buttery crust with tender, cinnamon-spiced apple slices and luscious homemade salted caramel sauce. Perfectly balanced with sweet and salty flavors, this dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, chilled and cubed
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
For the Filling
- 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- ½ cup (100 g) brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Salted Caramel Sauce and Garnish
- ½ cup (120 ml) salted caramel sauce, plus extra for drizzling
- Sea salt, for garnish
Instructions
- Prepare the tart crust: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed unsalted butter and use a pastry cutter or your fingers to blend until the mixture becomes crumbly. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Make the salted caramel sauce: In a saucepan over medium heat, melt granulated sugar until it turns a deep amber color, being careful not to burn it. Add butter and stir until melted and combined. Slowly add cream while stirring continuously to create a smooth caramel sauce. Mix in a pinch of sea salt. Set aside to cool slightly.
- Toss the apples: In a large bowl, combine the peeled, cored, and thinly sliced apples with brown sugar, ground cinnamon, and lemon juice. Toss well to evenly coat all apple slices with the mixture.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the tart pan, pressing it into the edges. Poke holes in the bottom of the crust with a fork to prevent bubbling during baking.
- Arrange the apples: Starting from the outer edge of the tart crust, arrange the apple slices in a spiral pattern, layering them slightly over each other until the center is reached.
- Bake the tart: Preheat the oven to 375°F (190°C). Bake the assembled tart for 25 to 30 minutes or until the apples are tender and the crust is golden brown.
- Finish and serve: Remove the tart from the oven and allow it to cool slightly. Drizzle with the prepared salted caramel sauce and sprinkle with a pinch of sea salt for garnish before serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor balance.
- Ensure butter is thoroughly chilled before adding to the flour mixture to achieve a flaky crust.
- Be cautious when melting sugar to make caramel, as it can burn quickly.
- Can be served warm or at room temperature; consider adding vanilla ice cream or whipped cream when serving.
