Salted Caramel Apple Tart (Printable Version)

Buttery crust filled with spiced apples and salted caramel for a perfect sweet-salty balance.

# What You'll Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Spiced Apple Filling

07 - 5 medium apples, peeled, cored, and thinly sliced
08 - 1/4 cup granulated sugar
09 - 1/4 cup light brown sugar
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground allspice
13 - 1 tablespoon fresh lemon juice
14 - 2 tablespoons unsalted butter

→ Salted Caramel Sauce

15 - 3/4 cup granulated sugar
16 - 3 tablespoons water
17 - 1/4 cup heavy cream
18 - 3 tablespoons unsalted butter
19 - 1/2 teaspoon flaky sea salt, plus more for garnish

# Directions:

01 - In a food processor, pulse together flour, powdered sugar, and fine sea salt until combined. Add cold diced butter and pulse until the mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons ice water, then pulse just until the dough comes together, adding additional ice water only if necessary. Form dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan, trim excess edges, and prick the base with a fork. Line the crust with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment. Continue baking for 8 additional minutes until lightly golden. Remove from oven and allow to cool completely.
03 - In a large mixing bowl, combine sliced apples with granulated sugar, brown sugar, ground cinnamon, nutmeg, allspice, and lemon juice, tossing gently to coat evenly. In a skillet over medium heat, melt 2 tablespoons butter, then add the apple mixture. Cook for 5 to 7 minutes, stirring occasionally, until apples are just tender but retain their shape. Remove from heat and cool slightly.
04 - In a medium saucepan, combine 3/4 cup granulated sugar with 3 tablespoons water. Cook over medium heat without stirring until the mixture reaches a deep amber color, approximately 6 to 8 minutes. Remove from heat and carefully whisk in heavy cream, taking care as the mixture will bubble and steam. Add 3 tablespoons butter and 1/2 teaspoon flaky sea salt, then whisk until completely smooth. Set aside to cool slightly.
05 - Arrange the cooled spiced apples evenly within the prepared tart crust, creating an attractive presentation. Drizzle approximately half of the salted caramel sauce over the apples in a thin, even layer.
06 - Place the assembled tart in a preheated 350°F oven and bake for 20 minutes, until the apple filling is bubbling at the edges and the crust is golden brown. Transfer to a wire cooling rack and allow to cool to room temperature.
07 - Drizzle the tart with the remaining salted caramel sauce and garnish with additional flaky sea salt. Serve warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream.

# Expert Hints:

01 -
  • The contrast is addictive: buttery, spiced, and then that salty-sweet finish that keeps you reaching for another slice.
  • It looks like you spent all day on it: but honestly, most of the time is just chilling and baking, so you can actually relax.
  • Homemade caramel tastes completely different: richer and more complex than anything bottled, and you'll taste the difference immediately.
02 -
  • Never skip the ice water: I learned this the hard way when I used room temperature water and ended up with a tough, crumbly crust that didn't hold together properly; cold water is the difference between a tender tart and a disappointing one.
  • The caramel will look too dark before it's ready: That moment when you think you've gone too far is usually when it's perfect, so trust your instincts and that deep amber color—pale caramel tastes one-dimensional and overly sweet.
03 -
  • Use a bench scraper or pastry cutter instead of a food processor: If you don't have one or prefer more control, these tools give you better feedback about when the dough is ready and tend to produce a lighter, flakier crust.
  • Make the caramel while the apples are cooking: This timing hack means everything comes together at once, and you're never standing around waiting; multitasking makes the whole process feel smoother.
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