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
Scale
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.
