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Caramel Apple Tart Recipe

A buttery tart shell filled with thin apple slices arranged in a spiral, baked until the edges caramelize, and finished with homemade salted caramel and flaky sea salt.
Prep Time40 minutes
Cook Time50 minutes
Chill Time1 hour 20 minutes
Total Time2 hours 50 minutes
Servings: 8 slices
Calories: 382kcal
Author: Lucy Brewer

Ingredients

For the crust

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water

For the apples

  • 4 Honeycrisp apples
  • 1 Pink Lady apple
  • 2 tablespoons fresh lemon juice
  • ¼ cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ¼ cup apple butter, optional
  • 2 tablespoons melted butter

For the salted caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¾ teaspoon flaky sea salt

For finishing

  • Flaky sea salt
  • Fresh thyme leaves, optional

Instructions

Tart Shell

  • Whisk 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt together in a large bowl.
    Clear glass mixing bowl with flour and a metal whisk inside, viewed from above on a white surface.
  • Cut in 1/2 cup unsalted butter, cold and cubed until the mixture looks sandy with a few visible pieces of butter scattered through it.
    A glass mixing bowl with flour and several pieces of cubed butter on a white surface.
  • Drizzle in 3 to 4 tablespoons ice water one tablespoon at a time, mixing gently, just until the dough holds together.
    A glass mixing bowl containing flour and small lumps of butter on a white background.
  • Shape it into a disk, wrap it tightly, and refrigerate at least 1 hour.
    A round portion of dough inside a clear resealable plastic bag on a plain white background.
  • Preheat the oven to 375 degrees F.
  • Dust the work surface and roll the dough into a 12-inch circle.
    A ball of dough dusted with flour sits on parchment paper next to a wooden rolling pin on a white surface.
  • Transfer it to a 9-inch tart pan with a removable bottom and press it gently into the bottom and sides without stretching.
    Unbaked rolled-out pie crust placed in a metal pie dish on a white background.
  • Trim the excess at the rim. Return the shell to the refrigerator for 20 minutes.
    Unbaked pie crust in a round tart pan, viewed from above on a plain white background.

Apple Filling

  • Slice the apples about 1/16 inch thick on a mandoline or with a very sharp knife.
    A light blue mandoline slicer and thinly sliced apples on a wooden cutting board against a white background.
  • Drop the slices into a bowl of cold water mixed with 2 tablespoons fresh lemon juice as you work. Drain well and pat completely dry with paper towels.
    A glass bowl filled with thinly sliced red apples on a white background.
  • Whisk 1/4 cup light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch together in a large bowl.
    A glass bowl with brown sugar, cornstarch, cinnamon, and liquid ingredients being mixed with a metal whisk on a white background.
  • Add the apple slices and toss gently until every slice is coated.
    A glass bowl containing thinly sliced apples and a portion of brown sugar mixture on a white background.
  • If using apple butter, spread 1/4 cup apple butter, optional in an even layer across the bottom of the chilled shell.
    Unbaked pie crust in a round pan, spread with an even layer of brown filling or sauce on top, set against a white background.
  • Beginning at the outside edge, overlap the apple slices tightly and stand them slightly upright, working inward in concentric circles until you reach the center.
    A pie crust filled with brown sugar filling, topped with thinly sliced red apples arranged on one side, on a white background.
  • Curl a few of the prettiest slices into a small rose and tuck it into the middle. Brush the tops lightly with 2 tablespoons melted butter.
    A tart pan filled with thinly sliced red-skinned apples arranged in overlapping concentric circles on a white background.
  • Bake 45 to 55 minutes, until the crust is deeply golden and the apples are tender with caramelized edges. If the crust browns too fast, tent the edges loosely with foil for the last 10 to 15 minutes. Cool the tart in the pan about 20 minutes, then lift away the ring.
    A round tart with thinly sliced apples arranged in a rose pattern, photographed from above on a white background.

Caramel Sauce

  • While the tart cools, warm 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally, until it melts to a smooth amber.
    A metal saucepan filled with granulated white sugar is shown from above on a white background.
  • Whisk in 6 tablespoons unsalted butter until fully incorporated.
    A saucepan with melting butter and a whisk inside, viewed from above, on a plain white background.
  • Pour in 1/2 cup heavy cream slowly, whisking constantly, until smooth.
    A metal saucepan with melted butter, cream, and a whisk inside, photographed from above on a white background.
  • Stir in 1 teaspoon vanilla extract and 3/4 teaspoon flaky sea salt. Let the caramel cool until thickened but still pourable.
    A metal saucepan filled with light brown liquid, viewed from above on a white background.
  • Drizzle the caramel generously over the tart just before serving and finish with a light sprinkle of flaky sea salt and thyme leaves, if using. Slice and serve slightly warm or at room temperature.
    A round caramel apple tart with thinly sliced apples arranged in a spiral pattern and drizzled with caramel glaze, in a black tart pan on a white background.

Notes

  • Make the dough up to two days ahead and the salted caramel up to a week ahead.
  • Bake the tart the day before and drizzle the caramel just before serving.
  • Store covered in the refrigerator up to four days.
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