This Salted Caramel Apple Tart is a delightful dessert that perfectly balances sweet and tart flavors. It’s surprisingly simple to make, even for baking beginners, and the incredible aroma filling your kitchen is reason enough to try it. Get ready to impress yourself and your loved ones with this comforting treat.
Key Ingredients & Substitutions
- Apples: Use firm, tart-sweet apples like Honeycrisp, Granny Smith, or Fuji. A mix is great for complex flavor.
- All-Purpose Flour: Standard for the crust. Gluten-free 1-to-1 baking flour can work, but the texture might vary slightly.
- Butter: Unsalted, cold butter is key for a flaky crust. Margarine or plant-based butter can be substituted, but it may affect flakiness.
- Heavy Cream: Essential for the rich caramel. Whole milk can be used in a pinch, but the caramel won’t be as thick.
- Granulated Sugar: For the apples and caramel. Brown sugar can be used for the caramel for a deeper molasses flavor.
Ingredients
For the Crust:
* 1 ¼ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, very cold and cut into small cubes
* ¼ cup ice water (plus 1-2 tablespoons more if needed)
For the Apple Filling:
* 4-5 medium apples, peeled, cored, and sliced ¼-inch thick
* 2 tablespoons granulated sugar
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* 1 tablespoon fresh lemon juice
For the Salted Caramel:
* ½ cup granulated sugar
* 2 tablespoons water
* ¼ cup heavy cream, warmed
* 2 tablespoons unsalted butter
* ½ teaspoon sea salt, or to taste
How Much Time Will You Need?
- Prep time: 30 minutes
- Cook time: 45-55 minutes
- Total time: 1 hour 15 minutes – 1 hour 25 minutes
- Servings: 8
- Tools needed: 9-inch tart pan with a removable bottom, rolling pin, large bowl, small saucepan.
Step-by-Step Instructions
1. Make the Dough
In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
2. Prepare the Apple Filling
While the dough chills, peel, core, and slice your apples. In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice. Set aside.
3. Roll Out the Crust
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your 9-inch tart pan. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust with a fork a few times.
4. Blind Bake the Crust (Optional but Recommended)
Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 5-7 minutes, until lightly golden. This helps prevent a soggy bottom for your apple tart.
5. Arrange the Apples
Arrange the spiced apple slices artfully in concentric circles on the partially baked crust. You can stack them slightly to create a nice domed effect.
6. Bake the Tart
Place the tart on a baking sheet to catch any drips and bake at 375°F (190°C) for 30-40 minutes, or until the apples are tender and the crust is golden brown.
7. Make the Salted Caramel
While the tart bakes, prepare the caramel. In a small, heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves, then stop stirring. Let it boil until it turns an amber color. Remove from heat and carefully whisk in the warm heavy cream (it will bubble up!). Stir in the butter and sea salt until smooth.
8. Finish and Serve
Once the tart is out of the oven, let it cool for about 15-20 minutes. Drizzle the warm salted caramel generously over the baked apple tart. Allow it to cool completely before slicing and serving, which helps the caramel set. This salted caramel apple tart is delicious on its own or with a scoop of vanilla ice cream.
Storage Instructions
Store leftover salted caramel apple tart tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or a warm oven for a few minutes until warmed through.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought pie crust for this apple tart?
A: Yes, you can use a store-bought pie crust for convenience. Just make sure it’s large enough for a 9-inch tart pan.
Q: My caramel seized up, what went wrong?
A: This often happens if the cream or butter wasn’t warm enough or if you added it too quickly. Don’t worry, gently reheat it over low heat, stirring constantly, until it becomes smooth again.
Q: What kind of apples are best for this tart?
A: A mix of firm, tart apples (like Granny Smith) and sweet apples (like Honeycrisp or Fuji) creates the best flavor balance.
Q: Can I make this apple tart ahead of time?
A: Yes, you can bake the tart a day ahead. Store it covered, and drizzle with caramel just before serving, or warm it up first.
Q: How do I get the tart out of the pan easily?
A: Using a tart pan with a removable bottom is key! Once the tart is completely cooled, gently push up from the bottom.
Q: Can I skip the blind baking step?
A: You can, but blind baking helps prevent a soggy crust, especially with a juicy apple filling. It’s recommended for the best texture.