Thanksgiving season is here! If you need to whip up a treat, try this salted caramel apple tart: a twist on a classic. Buttery tart crust, cinnamon sugar apples and a huge drizzle of buttery, gooey caramel. Topped with vanilla ice cream and big pieces of flaky sea salt, this tart kicks apple pie’s butt (respectfully).
Recipe Inspo
My sister makes a killer caramel apple pie. She mixes the thick sauce in with some of the apples and then makes extra sauce for that delicious drizzle. She brought me this pie to my college dorm once, and to my chagrin, a bunch of girls ate it while I was at class. I was pissed, but just shows how tasty her apple caramel creation was. So, I definitely wanted to make something similar.
I kept this recipe as simple as a I possibly could: a basic tart crust, cinnamon sugar apples and classic caramel sauce. It doesn’t always have to be complicated!
Equipment needed to make this salted caramel apple tart
Here’s what you need:
- A standard tart pan – these range in sizes, so aim for a 9 1/2 inch or 10 inch round pan. I have the kind with the removable bottom which makes the process much easier.
- A large bowl – to mix our apples and let them macerate.
- A food processor – to make the tart dough. This is the easiest way to make the dough, but if you don’t have one, you can knead the dough together with your hands.
- A rolling pin
- A small saucepan – to make our caramel.
Ingredients
Here’s all of the ingredients you need to make this salted caramel apple tart:
For the tart dough
- all purpose flour – you could also substitute for almond flour if you need it to be gluten free.
- granulated sugar
- brown sugar
- salt
- unsalted butter – lots of it. You’ll need some for the tart dough, and it will need to be COLD. Then we need some prior to baking the tart (for dotting) and then some more to make our caramel sauce.
- ice cold water – this is critical to bring our pie dough together! Add a couple ice cubes to a cup of water and let it sit in the fridge until ready.
- honeycrisp apples
- Vanilla bean paste or vanilla extract.
- Heavy cream – for our caramel sauce.
- Flaky sea salt – Maldon Sea Salt is my favorite right now.
- vanilla ice cream – for serving! So good.
What are the best apples for tarts?
There is no right answer, but I prefer honeycrisp apples for tarts (this is probably unsurprising if you have baked anything). Most bakers recommend these apples because they are super crisp, large and juicy. Honeycrisp apples have a good snap, and they don’t get mushy when you are working with them.
If you can’t find find honeycrisp apples, try pink lady apples or gala apples. You can also use granny smith green apples for a tart tart (haha).
Feel free to mix and match your apples too! They don’t all need to be uniform.
How to make a salted caramel apple tart
Let’s make it!
Step 1
Start with the tart dough. In a food processor, add the flour, salt and granulated sugar. Pulse for a couple seconds to mix. Cut your cold butter into small cubes, about an inch thick or less. Make sure it’s cold! If it’s warm at all, it will make the dough too soft and messy. Dump the cubes into the processor and pulse the dough until the chunks of butter are very small, about 20 seconds. The butter should look like small grains and chunks.
Then add the egg yolk and pulse until combined.
Step 2
Then add the cold water, one tablespoon at a time, to the dough. It has to be very cold, otherwise it won’t work that well. I like to fill a glass with ice and let the water sit in it for a couple minutes.
Add a tablespoon of water, and then pulse. Add another tablespoon, then pulse again. Continue doing this until the dough forms into a single ball. You may need less (or a little more) than 5-6 tablespoons of water, so be wary of that.
Step 3
Remove the dough and knead it slightly, just so that the dough has become one single, cohesive ball. Place it in a covered bowl or wrap it in plastic wrap. Chill it in the refrigerator for 30 minutes. this step can be done a day in advance as well. Just remove the dough and let it defrost for about 30 minutes before rolling it out.
Step 4
In the meantime, make the apples. Slice your apples and place them in a large bowl. They should be pretty thin, but not super flimsy. Add the lemon juice, cinnamon, brown sugar and vanilla extract. Toss the apples very gently so they do not break. Let them sit (macerate) for at least 15-20 minutes.
Step 5
Prepare to bake! Preheat the oven to 350°F. Grease your tart pan with a smear of butter. Remove your dough from the fridge and lightly flour your work surface. Knead the dough with your hands for about a minute, until the dough feels pliable but not too sticky. Flour your rolling pin and roll out the dough into a large circle, about 10-11 inches in diameter. It shouldn’t be thin enough to tear in the center.
Step 6
Transfer the dough to the tart pan and press it firmly into the crevices and the bottom until it all looks smooth. There will be some extra dough that overhangs. Trim it off with a knife or scissors. Place the tart in the fridge to chill for 10 minutes before filling.
Step 7
Arrange your apples over the crust in any pattern you want. To achieve my design, grab a handful of apples and line them up, from one edge of the tart pan to the center. Then align another handful of apples in a different direction, next to your previous stack. Start with larger handfuls, and then use smaller apple slices to fit into the smaller crevices. Keep going until the pan is full.
Step 8
Sprinkle the top of the tart with an extra pinch of granulated sugar. Dot the tart with six or so pieces of unsalted butter. Then place it in the oven to bake for 60 minutes. The tart will look nice and golden. Let it cool.
Step 9
Time to make the caramel. Add granulated sugar to a saucepan over medium heat, and stir it frequently as it melts to prevent burning. Once it has turned an amber shade, remove the pan from the heat and add the butter. Stir until it has all melted into the sugar. Add the cream and stir – it should start to thicken into a sauce. Add the sea salt. Transfer the caramel to a separate bowl or container to cool and thicken.
Step 10
Once the tart has cooled, remove it from the tart pan. When ready to serve, slice and top with a large drizzle of caramel, extra sea salt and a scoop of ice cream, if desired.
How to store and reheat
This tart obviously tastes the best the same day you make it. The crust it at its peak deliciousness. But, you can store it at room temperature, covered with plastic wrap for up to 2 days. When covered in plastic wrap, your apple tart will also keep in the refrigerator for 4-5 days.
Should I drizzle the whole tart with caramel immediately?
It’s up to you, but I did not. Unless you expect most of the tart to be eaten in a day or so, it’s fine, but otherwise, you might want to hold off until it’s ready to serve, slice by slice. You can leave caramel at room temperature in an airtight container for a couple days. After that, move it to the fridge (since there is cream in it).
It will harden a little in the fridge, but if will soften up quickly in the microwave (heat for about 20-30 seconds).
Other Recipes to Try
If you like this salted caramel apple tart, check out these other recipes:
Leave a Review
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Salted Caramel Apple Tart
Equipment
- 1 standard tart pan 9 1/2 or 10 inches
- 1 large bowl to mix the apples
- 1 Food processor to make the tart dough
- 1 Rolling Pin
- 1 small saucepan to make our caramel
Ingredients
For the tart dough
- 1½ cups all purpose flour
- ¼ cup granulated sugar
- ¼ tsp salt
- ¼ cup unsalted butter cold, cut into cubes
- 1 egg yolk
- 5-6 tbsp ice cold water
For the apples
- 4 large honeycrisp apple sliced thin and cored
- ⅓ cup brown sugar
- juice of a lemon
- 2 tsp cinnamon
- 2 tsp vanilla extract or vanilla bean paste
- 2 tbsp of unsalted butter for dotting
- extra pinch of sugar for topping
For the salted caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp flaky sea salt
- vanilla ice cream for serving
Instructions
- Start with the tart dough. In a food processor, add the flour, salt and granulated sugar. Pulse for a couple seconds to mix. Cut your cold butter into small cubes, about an inch thick or less. Dump them into the processor and pulse the dough until the chunks of butter are very small, about 20 seconds. Then add the egg yolk and pulse until combined.1½ cups all purpose flour, ¼ cup granulated sugar, ¼ tsp salt, 1 egg yolk, ¼ cup unsalted butter
- Add the cold water one tablespoon at a time. Add a tablespoon, and then pulse. Add another tablespoon, then pulse again. Continue doing this until the dough forms into a single ball. You may need less or a little more than 5-6 tablespoons of water, so be wary of that.5-6 tbsp ice cold water
- Remove the dough and knead it slightly, just so that the dough has become one single ball. Place it in a covered bowl or wrap it in plastic wrap. Chill iit in the refrigerator for 30 minutes.
- In the meantime, make the apples. Slice your apples and place them in a large bowl. Add the lemon juice, cinnamon, brown sugar and vanilla extract. Toss the apples very gently so they do not break. Let them sit (macerate) for at least 15-20 minutes.4 large honeycrisp apple, ⅓ cup brown sugar, juice of a lemon, 2 tsp cinnamon, 2 tsp vanilla extract
- Preheat the oven to 350°F. Grease your tart pan with a smear of butter. Remove your dough from the fridge and lightly flour your work surface. Knead the dough with your hands for about a minute, until the dough feels pliable but not too sticky. Flour your rolling pin and roll out the dough into a large circle, about 10-11 inches in diameter. It shouldn't be thin enough to tear in the center.
- Transfer the dough to the tart pan and press it firmly into the crevices and the bottom until it all looks smooth. There will be some extra dough that overhangs. Trim it off with a knife or scissors. Place it in the fridge to chill for 10 minutes before filling.
- Arrange your apples over the crust in any pattern you want. To achieve my design, grab a handful of apples and line them up, from one edge of the tart pan to the center. Then align another handful of apples in a different direction, next to your previous stack. Start with larger handfuls, and then use smaller apple slices to fit into the smaller crevices. Keep going until the pan is full.
- Sprinkle the top of the tart with an extra pinch of granulated sugar. Dot the tart with six or so pieces of unsalted butter. Then place it in the oven to bake for 60 minutes. The tart will look nice and golden. Let it cool.2 tbsp of unsalted butter, extra pinch of sugar
- While the tart is baking, make the caramel. Add the sugar to a saucepan over medium heat, and stir it frequently as it melts to prevent burning. Once it has turned an amber shade, remove the pan from the heat and add the butter. Stir until it has all melted into the sugar. Add the cream and stir – it should start to thicken into a sauce. Add the sea salt. Transfer the caramel to a separate bowl or container to cool and thicken.1 cup granulated sugar, 6 tbsp unsalted butter, ½ cup heavy cream, 1 tsp flaky sea salt
- Once the tart has cooled, remove it from the tart pan. When ready to serve, slice and top with a large drizzle of caramel, extra sea salt and a scoop of ice cream, if desired.vanilla ice cream
Nathan Fleischer
Delish!