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Caramel apple tart recipe

Caramel apple tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

A buttery base with a caramel-apple filling and crumble topping makes this a great dessert choice!

1 person made this

IngredientsServes: 8

  • Base and crumble topping
  • 300g plain flour
  • 5 tablespoons caster sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1 1/2 teaspoons salt
  • 1 teaspoon cream of tartar
  • 175g unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • Filling
  • 5 Granny smith apples - peeled, cored and sliced
  • 100g caster sugar
  • 3 tablespoons plain flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt

MethodPrep:25min ›Cook:1hr10min ›Extra time:1hr cooling › Ready in:2hr35min

  1. Preheat oven to 220 C / Gas 7; position rack in the bottom third of oven.
  2. Whisk 300g plain flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt and cream of tartar in a large bowl. Drizzle in butter. Stir mixture until just combined and crumbly.
  3. Transfer 1/2 of the mixture into a separate bowl; add the remaining 3 tablespoons sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with clingfilm; freeze crumble topping until ready to use.
  4. Pour vinegar and water into the remaining base mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie dish. Crimp edges with a lightly floured fork. Freeze until ready to use.
  5. Toss apples, 100g caster sugar, 3 tablespoons flour, 1 teaspoon cinnamon and sea salt together in a large bowl. Pile over the base and cover with the crumble topping.
  6. Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
  7. Reduce oven temperature to 170 C / Gas 3. Turn tart and continue baking, covering edges with foil halfway through, until edges are golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.


The pastry and crumble topping can be made in advance and frozen for up to 3 months; thaw in fridge before using.

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Apple mosaic tart with salted caramel

My husband likes to joke that every other comment on this site in the month of October is, “Help! I went apple picking and I brought home 20 pounds of apples and I don’t know how to use them up!” It’s not true, of course it’s every five or six comments. We mostly have a giggle about it because we didn’t know how one could go to an apple grove and not realize that 20 pounds of apples is an impossible amount to munch your way through, no matter how enthusiastic of an apple-eater you might be. Furthermore, seeing as quite often, only one apple type is ripe at a time, you’re not likely even bringing a mix home that might sustain your interest from apple to apple, ad inifinitum. So, you know where this is going. Guys, we went apple picking last weekend and I brought home almost 15 pounds of apples! What do I do with them?

I am kidding, mostly. I have a few ideas for them. The first 6 pounds went to the largest batch of applesauce, ever, half of which is in the freezer for my resident Applesauce Junkie. The next few pounds were munched on, happily. A few pounds are on the table in a bowl, though I think Ramona Quimby must have snuck in because I keep noticing single, tiny bites taken out of each (because the first bite is the tastiest). Next, well, this happened. And once this happens, I think you’re going to be glad you have a bunch of pounds of apples left, because this is the kind of stuff that calls for a repeat performance.

Are you taking submissions for your new favorite dead simple fall dessert? I understand that competition in this arena is pretty fierce. I’ve already shared Pumpkin Cinnamon Rolls this month, and I don’t expect you to throw them over so quickly in the Winning October Bellies and Minds race. If it helps, you can relegate them to the breakfast category. Of course, that still leaves the Simplest Apple Tart. But every five or so years, well, I think there should be a new simple apple tart in town, and I think it should be this one.

This tart is, in essence, a French apple tart, a simple affair involving puffed pastry, thin slices of apples fanned this way and that before they are dotted with butter, sprinkled with sugar and baked in the oven until they solder together into an puddled-apple-butter-caramel fusion that is entirely greater than the sum of its parts. The only places I take issue with these tarts is in their linear approach to apples (I prefer, and consider it futile to resist, the stunning look and fanning pattern of Lady M’s Apple Tapestry Tart) and in the finishing step, where a little jam (usually apricot or something chosen for its light color, but never its flavor harmony with the fruit below it) is melted to form a glaze that is brushed over the tart after it finishes baking. Apricot jam has no place on my apples. Surely, I reasoned, there are other ways to melt sugar into a glaze, maybe even a deeply cooked, caramelized one with coppery burnt sugar notes and a bit of sea salt and maybe if you let it bake into the apples for a few final minutes in the oven something really wonderful would happen and…

The result is a mosaic of fall apple bliss. Here’s where I’m supposed to say “You won’t believe how good just puffed pastry, apples, butter, sugar and salt can taste together,” but friends, I think you would believe me, that you do, you get it. And that is exactly why you have to make this this weekend.

Apple Mosaic Tart with Salted Caramel

Puffed pastry is a wonderful thing to keep around in your freezer. It comes at all price points, but I do think that the best ones contain only butter, not shortening. DuFour is my favorite brand it is an investment that you will be able to taste in every bite and this is the kind of tart where you’ll really be able to tell. If you buy some for this recipe, buy two. You’ll thank me next week, when you need to make it again.

Be ye not intimidated by homemade caramel. I promise, it can be so simple. You don’t need water, corn syrup, a pastry brush or exclamation point-ed nerve-wracking admonitions to not stir. You just put some sugar in an empty saucepan, turn the heat up and wait a few minutes. It will melt it always does.

Note: The caramel glaze is not like a caramel sauce you would put on ice cream. Those will have more cream in them, to keep them thin. I was going for a firmer one, soft only when melted, and with as clean of a color as possible (not muddied by extra cream). For a traditional salted caramel sauce, use this recipe. For a slightly thinner salted caramel syrup (amazing on pancakes or crepes), use this.

Serves 12 (It should be sliced like this earlier version, not the final one I hastily photographed here.)

Tart base
14-ounce package puff pastry, defrosted in fridge overnight
3 large or 4 medium apples (about 1 1/4 pounds)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cold, cut into small bits

Salted caramel glaze
1/4 cup granulated sugar
2 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
1/4 teaspoon flaky sea salt (or half as much table salt)
2 tablespoons heavy cream

Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper. Ideally you would use a 10吋-inch jelly roll pan, as I do here. A smaller pan will make a thicker tart (and you might need fewer apples). In a larger pan, you can still fit a 10吋-inch tart, which I think is the ideal size here.

Lightly flour your counter and lay out your pastry. Flour the top and gently roll it until it fits inside your baking sheet, and transfer it there. Try not to roll it any bigger than you’ll need it, or you’ll have to trim, which means you’ll have to sprinkle the trimmings with cinnamon-sugar and bake them into cookie-sized segments for snacks. And that would be terrible.

Peel the apples and cut them in half top-to-bottom. Remove the cores and stems (I like to use a melon baller and/or a pairing knife). Slice the apples halves crosswise as thinly as you can with a knife, or to about 1/16-inch thickness with a mandoline. Leaving a 1/2-inch border, fan the apples around the tart in slightly overlapping concentric rectangles — each apple should overlap the one before so that only about 3/4-inch of the previous apple will be visible — until you reach the middle. Sprinkle the apples evenly with the first two tablespoons of sugar then dot with the first two tablespoons butter.

Bake for 30 minutes, or until the edges of the tart are brown and the edges of the apples begin to take on some color. If you sliced your apples by hand and they were on the thicker side, you might need a little more baking time to cook them through. The apples should feel soft, but dry to the touch. If you puffed pastry bubbles dramatically in any place during the baking time, simply poke it with a knife or skewer so that it deflates. This is fun, I promise.

Meanwhile, about 20 minutes into the baking time, make your glaze. In a small saucepan over medium-high heat, melt your last 1/4 cup sugar this will take about 3 minutes. Cook the liquefied sugar to a nice copper color, another minute or two. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the heavy cream and return to the stove over medium heat. Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute, two, tops. Set aside until needed. You may need to briefly rewarm it to thin the caramel before brushing it over the tart.

After the tart has baked, transfer it to a cooling rack, but leave the oven on. Using very short, gentle strokes, and brushing in the direction that the apples fan to mess up their design as little as possible, brush the entire tart, including the exposed pastry, with the salted caramel glaze. You might have a little leftover. Whatever you do, do not spread it on a sliced apple for a snack. Trust me.

Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. Let tart cool complete before cutting into 12 squares. Serve plain, with coffee or tea, if you’re feeling grown-up or with a scoop of vanilla ice cream, if you’re feeling particularly indulgent.

Best apples to make an apple tart

For this recipe, I used Pink Lady ® apples which is a trademark name of apples with the registration in Australia. Their cultivar's name is Cripps Pink. These apples are known for high sugars and acids that make them slow to oxidize, or in other words brown, when sliced.

Pink Lady® apples are excellent as a snack, sliced on a salad, and widely used in many apple recipes, including this caramel apple tart.

If you look for a replacement of Pink Lady ® apples, use Red Delicious, Gala, Fuji or Honeycrisp apples. Also, please, read about The Six Best Apples for Baking from Bon Appétit.

Caramel Apple Tart Recipe

Created with a made-from-scratch crust and juicy, crisp Granny Smith apples, this Caramel Apple Tart Recipe packs all the spicy flavors of fall while making for an elegant presentation with its freestanding crust.

And I get it, if you’re just here for the recipe then skip on over to the Dixie Crystals here: Caramel Apple Tart.

But if you have a bit more time and want to chat all things false bottom tart pans and why you need to make this tart this holiday season, then stick around! No promises that you won’t want to try to lick your screen, however.

Every month I contribute a recipe to the Dixie Crystals website. I include it here as well so that I can share more about why I chose the recipe. Some people like that, and some people just go straight over there for the recipe and get upset that I don’t post it here.

In the case of the Caramel Apple Tart, I need to share about the baking pan in which it was baked….and I cannot do that over there.

And honestly, you may not even care about my thoughts on your need for a false bottom tart pan that will allow you to bake THE most impressive Caramel Apple Tart. But I’m telling you, that freestanding crust elevates any ole recipe you put inside that pan.

The pan gets its name because you will remove the center of the bottom of the pan and then gently raise the tart out of the pan like magic. I found a set of 3 on Amazon and the one used for this recipe is the 10inch. Not too small, not too big….just perfect.

And so is this Caramel Apple Tart. It’s ooey. It’s gooey. It’s everything you love about apple pie combined with everything you love about caramel apples. It’s deliciousness defined.

Top it with a mini scoop of ice cream and some additional caramel sauce for a treat sure to win over the pickiest of guests.

Do you need a special pan for Caramel Apple Tarte Tatin?

The best pan to make any kind of tarte tatin in is a well seasoned cast iron pan. Cast iron conducts heat really well and really helps the fruit to cook through and caramelize.

If you don’t have a cast iron pan you can use another pan, just make sure the pan and its handle are oven safe. You’ll want to avoid nonstick pans for recipes like this Caramel Apple Tarte Tatin, too, as they don’t create the same depth of flavor or color in the caramel.


For the rough puff pastry, put the flour in a mound on the work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.

When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough.

Roll it into a ball, wrap in cling film and refrigerate for 20 minutes.

Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold it into three, by folding the outside third on each side over onto the middle section, then give it a quarter-turn.

Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.

Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.

For the tartlets, preheat the oven to 200C/400F/Gas 6.

On a light floured surface, roll out the pastry to a 3mm/1/8in thickness. Using a 10cm/4in pastry cutter, cut out six discs and six small leaf shapes.

Brush a baking sheet with a little cold water and lift the pastry onto it with a palette knife. Refrigerate for 20 minutes.

Prick the pastry discs with a fork, and mark the leaves with a knife to form veins.

Brush the halved apples with butter then sprinkle with some of the caster sugar and set aside.

Mix the sultanas with the soft dark brown sugar, spices and remaining butter in a bowl, then spoon the sultana mix onto the centre of the pastry.

Finely slice the apples, keeping them in their original shape, then place over the top of the sultana mix on the pastry and press gently to one side so the slices just separate, but the filling is enclosed.

Place the leaf shapes onto the edge of the pastry and brush with butter and sugar. (Place into the freezer at this stage if you want to and freeze until needed.)

Bake for 15 minutes, then sprinkle generously with the caster sugar and cook for another five minutes. Take the tartlets out of the oven and immediately lift them onto a wire rack with a palette knife.

For the caramel sauce, heat the sugar and butter in a small saucepan until melted and well combined. Pour in the double cream and simmer gently for 3-5 minutes, or until the mixture thickens slightly.

To serve, slide the tart onto a plate and serve with a spoonful of caramel sauce.

It&rsquos fall and that can only mean one thing&hellipapple season! If you&rsquove ever had Omaha Steaks caramel apple tartlets, then you will love these mini Caramel Apple Tarts.

These caramel apple tarts remind me of mini apple pies. They are perfect for parties, bbq&rsquos, or holiday treats. Make it all from scratch, or simplify it by using frozen Puff pastry dough, jarred caramel sauce, and ready-whip cream.

My aunt used to make a sheet pan apple cuts dessert that everyone would request at all the family functions. However, she took that recipe to her grave with her. I&rsquove been in search for something similar for the past 10 years with no luck. This is as close as we came to it so far.

I&rsquom not giving up hope just yet that one of our family members have the recipe hidden away someway. 😉

Caramel Tart Ingredients

  • Puff pastry dough
  • Apple
  • Caramel sauce
  • Powder Sugar (optional)
  • Whipped cream

Semi Homemade Apple Tarts Directions

Roll out puff pastry dough. Cut into desired shapes.

Top with thinly sliced apples.

Bake at 400 until golden brown.

Drizzle with caramel sauce, Powder sugar and top with whipped cream.

Caramel Apple Tart

I love caramel apples. In fact, they make the short list of my not-so guilty pleasures. Around autumn, I slowly begin to have a singular focus for those sweet bites of heaven on a stick. Eventually it builds to a climax and I suddenly find myself in the candy aisle buying sweets I never allow myself to buy the rest of the year. Butterfingers, Twix bars, M&Ms, roasted peanuts, Snickers bars, toffee.

I turn into a sugar monster, leaving the store with an extra fifteen thousand calories in tow.

Unfortunately for me, I have only successfully made caramel apples once, long ago, before I had a place to share beautiful food with you. Once. Nevertheless, my caramel apple cravings don't cease. Every year I give them another try, if not twice or thrice, hoping this will be the year they turn out. I can gather the apples, freshly picked from trees, and buy copious amounts of sugar and chocolate, but I can never seem to get the caramel to hug the apples. Instead, it sinks to the bottom of the apples forming sweet, mournful puddles.

The recipe doesn't seem to matter, nor does the intensity in which I watch the mercury rise in my candy thermometer. Perhaps I am cursed, never to produce beautiful caramel apples again (though beautiful or not, those sweet apples are promptly devoured anyway).

So this year, after my caramel apples failed to turn out yet again (curse you, caramel apple gods!), I turned to new ideas and recipes to share this flavor combination with you. Perhaps the saving grace to come out of this sad situation is that, if I didn't have such poor luck with caramel apples, these gorgeous tarts may have never been born.

Now that would be truly devastating. The world needs more cinnamon apples drowned in an orange citrus caramel overflowing a sweet, almond shortbread crust. Don't you agree?

These Caramel Apple Tarts are a perfect treat served warmed on a cold fall day. Apples are coated in cinnamon and orange zest before being covered in an orange citrus caramel and set in an almond shortbread crust to bake. The hint of orange really lends a greater depth of flavor to these tarts. Though the recipe may appear intimidating in length, the steps are not difficult. I simply went into greater detail than usual to help you along the way.

Caramel Apple Tart

Yields 8 4-inch tartlets or 1 9-inch tart

Tart Dough
8 tablespoons (1 stick) butter, room temperature
1/2 cup powdered sugar
1/4 cup sliced almonds
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 3/4 cups all purpose flour

In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almonds, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.

Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.

Preheat oven to 350 degrees F (180 degrees C).

When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans be careful not the stretch the dough! Stab the bottom several times with a fork so the dough will not rise in the oven.

Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch. Let cool completely before filling.

Orange Citrus Caramel
Yields 1 1/2 cups

1 cup granulated sugar
1 cup heavy cream, warmed
1/4 cup freshly squeezed orange juice (about 1 orange)
1/2 teaspoon salt

In a large saucepan over medium heat, mix together granulated sugar and 1/4 cup water. Scrape down sides of pan and let sugar boil, without stirring, until sugar reaches a golden amber color (if using a candy thermometer, this happens somewhere between 325F to 350F). Remove sugar from heat and allow to rest for a full minute before pouring in warmed heavy cream. Whisk vigorously to incorporate cream (caramel will bubble up violently so be very careful!). Whisk in orange juice and salt.

To store, keep refrigerated in an air-tight container.

Apple Filling (Note: You will have to 1 1/2 this recipe for a 9-inch tart)
4 medium apples, peeled, cored, and diced
1 tablespoon freshly squeezed orange juice
1 tablespoon orange zest
1 teaspoon cinnamon

In a medium bowl, combine apples, orange juice, orange zest, and cinnamon.

To Assemble
Preheat oven to 350 degrees F (180 degrees C).

Spoon apples into baked and cooled tart shells (apples will cook down while baking so pile them high). Pour caramel over each tart until it reaches the rim of the shell. Place tarts on a parchment lined baking sheet (do not skip this!) and bake for 30-35 minutes, or until apples are tender. Allow to cool for 15 minutes on pan before attempting to move them (the caramel needs to harden up slightly or the tarts will crumble under your fingers).


  • 1 1/2 cups all-purpose flour*
  • 1/3 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, cubed
  • 2 large egg yolks
  • 6-7 cups Granny Smith apples, peeled and sliced
  • 1/2 lemon, juiced
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup all-purpose flour*
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour*
  • 1 cup Imperial Sugar Light Brown Sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup toasted walnuts/pecans, chopped
  • 1/2 jar (4 oz) caramel topping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.