Caramel Apple Tart
This caramel apple tart looks and tastes like you worked harder on it than you really did. Easier than pie and perfect for holidays or everyday cravings!
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Servings: 8
Calories: 366kcal
Ingredients
- 1 pie crust
- 1 lemon, juiced
- 3 apples, cored and sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 1/2 tsp apple pie spice
- 1 cup granulated sugar for the caramel
- 1/4 cup water
- 1/2 tsp salt
- 1/4 cup heavy cream
- 4 tbsp unsalted butter
Instructions
- Preheat the oven to 350°F.
- Toss the apple slices in lemon juice to keep them from browning. Add the sugar, cornstarch, and apple pie spice, then mix until the apples are evenly coated.
- Roll out the crust and place it into the tart pan. Trim off any excess.
- Arrange the apples inside the crust. Pour in any leftover liquid from the mixture.
- Bake the apple tart for 45 minutes or until the filling is bubbly and the crust is golden.
- Once baked, remove the tart from the oven and let it cool on a wire rack.
- While the tart cools, prepare the caramel sauce. In a saucepan, combine sugar, water, and salt. Simmer over medium heat for about 5 minutes, stirring occasionally, until the sugar dissolves.
- Once boiling, stop stirring to avoid scraping up any burnt bits from the bottom of the pan. Reduce the heat to medium-low.
- Continue cooking the caramel sauce for 5 minutes, or until it turns a deep golden brown color.
- Remove the saucepan from the heat. Stir in the heavy cream and butter until smooth.
- Drizzle the salted caramel sauce over the cooled apple tart, and you're done. Enjoy!
Notes
- For that straight-from-the-pastry-shop 's-display-case look, have the odd-sized apple slices as your base layer, then arrange the more uniform slices on top of your tart. You can also brush the apple topping with melted butter, then sprinkle a little sugar over the tart before baking for a golden finish.
- Worried that you'll end up with a soggy crust? Use firm apples and bake the apple caramel tart in a fully preheated oven. I also recommend baking the tart on the oven's lower rack.
- You can make this caramel apple tart ahead of time. Once cooled, cover it with plastic wrap and refrigerate for up to 4 days without the caramel topping. To serve, reheat the apple caramel tart in the oven at 350°F for about 6 minutes, or if you’re short on time, pop it in the air fryer at 250°F for 2 minutes.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 61g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 129mg | Fiber: 3g | Sugar: 45g | Vitamin A: 326IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg