Caramel Apple Tart
Indulge in the cozy flavors of fall with this irresistible Caramel Apple Tart, a show-stopping dessert that combines buttery, flaky crust with tender, spiced apple slices and a luscious homemade caramel drizzle. Made with freshly peeled Granny Smith or Honeycrisp apples and enhanced by warm cinnamon and nutmeg, this tart captures the essence of a classic apple pie in an elegant and easy-to-serve form. The caramel sauce, crafted from scratch with hints of vanilla and sea salt, takes this dessert to a whole new level of decadence. Perfect for special occasions or a weekend baking project, this tart is best enjoyed warm, topped with whipped cream or vanilla ice cream for an extra layer of indulgence. Bake this delightful treat and fill your kitchen with the aromas of homemade comfort!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.75 cup unsalted butter, cold and cubed
- 3 tablespoons cold water
- 4 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.5 cup granulated sugar (for caramel)
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the all-purpose flour and 2 tablespoons of granulated sugar. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the cold water, 1 tablespoon at a time, mixing with a fork just until the dough begins to come together.
Turn the dough onto a floured surface. Gather it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a separate bowl, toss the sliced apples with the light brown sugar, cinnamon, and nutmeg until evenly coated. Set aside.
Roll the chilled dough on a floured surface into a circle about 12 inches in diameter and transfer it to a 9-inch tart pan. Press the dough into the bottom and sides of the pan and trim excess dough from the edges.
Arrange the apple slices in a circular pattern over the tart crust. Dot the apples with 2 tablespoons of unsalted butter.
Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
While the tart is baking, prepare the caramel sauce. In a small saucepan over medium heat, melt the remaining 1/2 cup of granulated sugar, stirring constantly, until it turns into an amber-colored liquid.
Carefully whisk in the heavy cream (the mixture will bubble up), followed by the vanilla extract, sea salt, and 1 tablespoon of butter. Continue whisking until smooth. Remove from heat and let cool slightly.
Once the tart is baked, allow it to cool for about 10 minutes. Drizzle the caramel sauce generously over the apples.
Serve the tart warm or at room temperature. Optionally, garnish with whipped cream or vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 485.5 g | 177% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 284.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
