If you have a sweet tooth and love the cozy flavors of fall, let me introduce you to the ultimate indulgence: this Salted Caramel Apple Tart Recipe. It’s a perfect union of buttery, flaky crust, tender spiced apples, and luscious homemade salted caramel that sends comfort and sophistication straight to your taste buds. Whether you want to impress guests or treat yourself on a quiet evening, this tart bakes up beautifully every time with a balance of sweet, salty, and warmly spiced notes that keep you coming back slice after slice.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect texture and flavor. From the crispiness of the tart shell to the creamy richness of the caramel, it’s all about simple, quality ingredients that shine together.
- All-purpose flour: the base for a tender and flaky crust that holds the filling beautifully.
- Unsalted butter: cold and diced for the crust, plus melted for cooking the apples and enriching the caramel sauce.
- Powdered sugar: adds delicate sweetness and helps with crust texture.
- Fine sea salt: enhances flavor throughout and balances the sweetness.
- Large egg yolk: binds the dough while contributing a slight richness.
- Ice water: gently brings the dough together without warming the butter.
- Apples: peeled, cored, and thinly sliced to create that tender, spiced filling.
- Granulated sugar and light brown sugar: create a beautifully caramelized flavor in the filling and sauce.
- Ground cinnamon, nutmeg, and allspice: warm spices that create that fall-inspired apple aroma.
- Fresh lemon juice: brightens the apples and balances sweetness.
- Heavy cream: makes the salted caramel silky and luscious.
- Flaky sea salt: for finishing that perfect sweet and salty harmony.
How to Make Salted Caramel Apple Tart Recipe
Step 1: Prepare Tart Crust
Start by combining flour, powdered sugar, and salt in a food processor. Toss in cold diced butter and pulse until the mixture looks like coarse crumbs—this is key to that flaky texture we love. Add the egg yolk and a couple tablespoons of ice water just until the dough forms. Form it into a disk, wrap it up, and refrigerate for 30 minutes to rest and firm up.
Step 2: Blind Bake Crust
Preheat your oven to 375°F. Roll out the dough on a floured surface and carefully fit it into a 9-inch tart pan, trimming any overhang. Prick the bottom with a fork to avoid puffing, then line it with parchment and fill with baking weights. This ensures the crust holds its shape during baking. Bake for 15 minutes, remove the weights and parchment, then bake 8 more minutes until golden and crisp. Let it cool completely before filling.
Step 3: Cook Spiced Apples
In a large bowl, toss the thin apple slices with both sugars and spices plus fresh lemon juice. Melt butter in a skillet over medium heat, then add the apple mixture and cook for about 5 to 7 minutes until tender yet still holding their shape. This step softens the apples slightly and infuses them with those irresistible spices. Let the mixture cool just a bit before assembling.
Step 4: Make Salted Caramel
In a medium saucepan, combine granulated sugar and water, cooking over medium heat without stirring until it reaches a deep amber color—that beautiful caramel stage that smells heavenly. Be careful here! Remove from heat and whisk in heavy cream, which will bubble up vigorously. Then add butter and sea salt, stirring until smooth. Let the caramel cool slightly so it thickens just enough to drizzle.
Step 5: Assemble Tart
Evenly arrange the warm spiced apples in the cooled tart shell. Drizzle half of your homemade salted caramel over the filling, giving each bite a sneak peek of the luscious sauce to come.
Step 6: Final Bake
Bake the tart at 350°F for 20 minutes, until the apples are bubbling gently at the edges and the crust is golden perfection. Once out of the oven, cool the tart on a wire rack to room temperature—it allows flavors to meld wonderfully.
Step 7: Finish and Serve Salted Caramel Apple Tart Recipe
Before serving, drizzle the remaining salted caramel sauce across the top, and sprinkle with flaky sea salt for that perfect contrast. This tart truly shines warm or at room temperature—try it with a scoop of vanilla ice cream for an extra-special treat.
How to Serve Salted Caramel Apple Tart Recipe
Garnishes
A sprinkle of toasted pecans or walnuts adds crunch and a nutty touch that pairs perfectly with the smooth caramel and tender apples. Fresh sage leaves can offer an herbal brightness for a sophisticated twist. Don’t forget the vanilla ice cream or a dollop of whipped cream to round out the experience.
Side Dishes
Keep it simple on the side to let the tart take center stage. A cup of warm chai tea or freshly brewed coffee complements the spices beautifully. For brunch, a light green salad with a tangy vinaigrette balances the sweetness delightfully.
Creative Ways to Present
Slice the tart into elegant wedges and serve on rustic wooden boards to highlight its homemade appeal. Drizzle extra caramel on the plate for a restaurant-style flourish or serve mini tarts individually for a charming presentation at parties.
Make Ahead and Storage
Storing Leftovers
Cover any leftover tart with plastic wrap or foil and refrigerate for up to 3 days. The flavors actually deepen after resting overnight, making it taste even better the next day!
Freezing
You can freeze the whole tart or individual slices wrapped tightly in plastic wrap and aluminum foil. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Warm slices gently in a 325°F oven for about 10 minutes or until heated through, which refreshes the crust’s crispness and brings out the gooey caramel once again. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use different types of apples for this tart?
Absolutely! Firm apples like Granny Smith, Honeycrisp, or Pink Lady work best because they hold their shape after cooking and provide a nice balance of tartness and sweetness.
Is there a shortcut to making the crust from scratch?
If pressed for time, you can use store-bought tart or pie dough. Just make sure to blind bake it to keep the crust crisp and avoid sogginess from the juicy apples.
How do I know when the caramel is the right color?
Look for a deep amber shade that’s not too light or burnt. This color indicates the sugar has fully caramelized, giving the sauce its rich flavor. Keep a close eye as it can go from perfect to burnt quickly.
Can I make the salted caramel sauce ahead of time?
Yes, you can prepare the caramel sauce a day ahead and store it in an airtight container in the refrigerator. Gently warm it before drizzling to bring back its pourable consistency.
What’s the best way to slice the tart cleanly?
Use a sharp knife warmed in hot water and wiped dry between slices. This technique helps you cut through the crust and apples neatly without dragging or squashing the filling.
Final Thoughts
This Salted Caramel Apple Tart Recipe is a true celebration of cozy flavors and textures that make any day feel special. Baking it fills your kitchen with such a warm aroma, you’ll want to share it with friends and family right away. Do yourself a favor and try this recipe soon—you’ll be amazed at the smiles it brings with every bite!
Print
Salted Caramel Apple Tart Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Apple Tart combines a flaky, buttery crust with tender spiced apples and luscious homemade salted caramel sauce for an indulgent dessert perfect for fall gatherings or special occasions.
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup powdered sugar
- 1/4 teaspoon fine sea salt
- 1 large egg yolk
- 2 to 3 tablespoons ice water
Spiced Apples
- 5 medium apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
Salted Caramel Sauce
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon flaky sea salt, plus more for garnish
Instructions
- Prepare Tart Crust: In a food processor, pulse together flour, powdered sugar, and fine sea salt until combined. Add cold diced butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water, pulsing just until the dough begins to form. Add the additional tablespoon of ice water if needed to reach the right consistency. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
- Blind Bake Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Trim any excess dough hanging over the edges. Prick the base of the dough with a fork, then line it with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 8 minutes or until the crust is lightly golden. Remove from oven and allow to cool completely.
- Cook Spiced Apples: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and fresh lemon juice until evenly coated. Heat the butter in a skillet over medium heat. Add the apple mixture and cook for 5 to 7 minutes until the apples are tender but still hold their shape. Remove from heat and let the apples cool slightly.
- Make Salted Caramel Sauce: In a medium saucepan, combine granulated sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color, about 6 to 8 minutes. Remove from heat and carefully whisk in the heavy cream—it will bubble vigorously. Immediately add butter and flaky sea salt, whisking until smooth. Let the caramel cool slightly before using.
- Assemble Tart: Spread the cooked spiced apples evenly in the cooled tart crust. Drizzle about half of the salted caramel sauce over the apples, distributing it evenly across the filling.
- Final Bake: Bake the assembled tart at 350°F (175°C) for 20 minutes, until the apples are bubbling at the edges and the crust is golden brown. Remove from the oven and cool on a wire rack to room temperature.
- Finish and Serve: Drizzle the tart with the remaining salted caramel sauce and sprinkle with additional flaky sea salt for garnish. Serve warm or at room temperature, optionally with vanilla ice cream for extra indulgence.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Use tart apples such as Granny Smith for a balanced flavor that complements the caramel’s sweetness.
- When making caramel, do not stir once the sugar and water start cooking to prevent crystallization.
- Handle caramel carefully as it reaches high temperatures; it can cause burns.
- Leftover tart can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices gently in a warm oven before serving to restore freshness.
