Save It This decadent Salted Caramel Apple Tart is a masterpiece of seasonal flavors, featuring a buttery, flaky crust that cradles thinly sliced apples. The warmth of cinnamon, nutmeg, and allspice creates a deeply aromatic experience, while the addition of rich, homemade caramel adds a layer of pure indulgence. Finished with a touch of flaky sea salt, every bite offers the perfect balance of sweet and savory notes.
Save It A beautiful fusion of French pastry elegance and American comfort, this tart is as visually stunning as it is delicious. Whether you use Granny Smith apples for a tart kick or Honeycrisp for extra sweetness, the result is a sophisticated dessert that feels like a celebration of fall.
Ingredients
- Tart Crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter (cold and diced), 1/4 cup (30 g) powdered sugar, 1/4 tsp fine sea salt, 1 large egg yolk, 2–3 tbsp ice water
- Spiced Apple Filling: 5 medium apples (peeled, cored, and thinly sliced), 1/4 cup (50 g) granulated sugar, 1/4 cup (50 g) light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground allspice, 1 tbsp lemon juice, 2 tbsp unsalted butter
- Salted Caramel Sauce: 3/4 cup (150 g) granulated sugar, 3 tbsp (45 ml) water, 1/4 cup (60 ml) heavy cream, 3 tbsp (45 g) unsalted butter, 1/2 tsp flaky sea salt (plus extra for topping)
Instructions
- 1. Prepare the crust
- In a food processor, pulse flour, sugar, and salt. Add cold butter; pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp ice water; pulse just until dough forms. Add more water if needed. Shape into a disk, wrap, and refrigerate 30 minutes.
- 2. Prepare for baking
- Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface and fit into a 9-inch tart pan. Trim excess. Prick base with a fork. Line with parchment and fill with baking weights.
- 3. Blind bake
- Blind bake crust for 15 minutes. Remove weights and parchment; bake 8 more minutes or until lightly golden. Let cool.
- 4. Prepare spiced apples
- In a large bowl, toss sliced apples with sugars, spices, and lemon juice. In a skillet, melt butter over medium heat. Add apples and cook 5–7 minutes until just tender but not mushy. Remove from heat and let cool slightly.
- 5. Make the caramel
- In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until deep amber, 6–8 minutes. Remove from heat, carefully whisk in cream (mixture will bubble). Add butter and sea salt; whisk until smooth. Cool slightly.
- 6. Assemble
- Arrange spiced apples in the cooled tart crust. Drizzle with about half of the caramel sauce.
- 7. Final bake
- Bake tart at 350°F (175°C) for 20 minutes, until apples are bubbling and crust is golden. Cool on a rack.
- 8. Finish and serve
- Drizzle with remaining caramel and sprinkle with flaky sea salt before serving.
Zusatztipps für die Zubereitung
For the best flavor, use homemade caramel as specified, but you can substitute store-bought in a pinch. Always ensure your butter and water are ice-cold when preparing the crust to achieve maximum flakiness.
Varianten und Anpassungen
You can add a handful of toasted chopped pecans or walnuts to the apple filling for extra crunch. If you prefer a more tart dessert, stick with Granny Smith apples; for a sweeter profile, Honeycrisp is an excellent choice.
Serviervorschläge
Serve this tart warm or at room temperature. It pairs beautifully with a scoop of premium vanilla ice cream, which melts slightly into the warm caramel and spiced apples.
Save It This Salted Caramel Apple Tart is a showstopping dessert that highlights the beauty of simple, high-quality ingredients. Whether for a holiday gathering or a special weekend treat, it is a recipe that will surely impress your guests.
Common Questions About Recipes
- → What type of apples work best?
Granny Smith or Honeycrisp apples are ideal because they hold their shape during baking and provide a nice balance of tartness to complement the sweet caramel.
- → Can I make the caramel ahead of time?
Yes, the salted caramel sauce can be made up to one week in advance and stored in the refrigerator. Gently reheat before drizzling over the tart.
- → How do I know when the caramel is ready?
The sugar mixture should turn a deep amber color, which typically takes 6-8 minutes. Watch closely as it can burn quickly once it starts to color.
- → Should I serve this tart warm or cold?
This tart tastes best when served warm or at room temperature, which allows the caramel to remain slightly gooey and the flavors to fully develop.
- → Can I freeze the assembled tart?
The baked tart can be frozen for up to one month. Thaw overnight in the refrigerator, then bring to room temperature or warm gently before serving with fresh caramel.
- → Why is blind baking necessary?
Blind baking ensures the bottom crust is fully cooked and prevents it from becoming soggy once the apple filling and caramel are added.