Salted Caramel Apple Tart Recipe

I just tried making this apple tart with a buttery crust and that insane salted caramel sauce and honestly, even though my dough was a bit all over the place, it tasted so good I had to give myself props for pulling it off.

I love making this Salted Caramel Apple Tart. I use a crust of all-purpose flour, powdered sugar, salt, cold butter, egg yolk and ice water, and layer tart apples with granulated sugar, cinnamon and lemon juice.

The caramel sauce of butter, heavy cream, sea salt and vanilla extract is divine.

Ingredients

• Flour: Provides carbohydrates and small amounts of protein; builds the tart’s structure.
• Apples: Rich in fiber and vitamins; their tartness nicely balances the sweet caramel.
• Butter: Gives fats for flavor and tenderness; not the healthiest but really yummy.
• Heavy Cream: Adds a creamy texture and richness; makes the tart decadently smooth.
• Granulated Sugar: Sweetens the dish and forms the base for the caramel sauce.
• Sea Salt: Enhances flavors and contrasts the sweetness in the caramel sauce.
• Powdered Sugar: Dusts the pastry and adds a sweet finishing touch.
• Egg yolk: Helps bind ingredients together, making the crust kinda flaky yet firm.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 4 to 5 tart apples, peeled, cored, and sliced
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• For the salted caramel sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 375°F and grease a tart pan lightly with butter.

2. In a bowl, whisk the 2 cups flour, 1/2 cup powdered sugar, and 1/2 teaspoon salt. Add the diced cold butter and work it in using your fingertips until the mixture looks coarse and crumbly.

3. Stir in the large egg yolk and 2 tablespoons ice water; add an extra tablespoon if needed, then mix until the dough comes together. Wrap it in plastic and chill in the fridge for about 30 minutes.

4. Meanwhile, peel, core, and slice the tart apples. In another bowl, toss apple slices with 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon lemon juice.

5. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness and carefully transfer it into your prepared tart pan, pressing it into the corners.

6. Arrange the apple slices evenly on top of the dough, making sure to cover the surface.

7. Place the tart into the preheated oven and bake for around 35-40 minutes or until the crust is golden and apples are tender.

8. While the tart is baking, make the salted caramel sauce. In a saucepan, heat 1 cup granulated sugar over medium heat, stirring gently until it melts completely without browning too much.

9. Once melted, carefully add the 6 tablespoons cubed butter and stir until it melts. Then, slowly whisk in the 1/2 cup heavy cream until smooth. Stir in 1/2 teaspoon sea salt and 1/2 teaspoon vanilla extract.

10. Remove the tart from the oven and let cool slightly, then drizzle the warm salted caramel sauce over the baked apples before serving. Enjoy your creation!

Equipment Needed

1. Oven – to preheat at 375°F for baking the tart.
2. Tart pan – light grease with butter before adding the dough.
3. Large mixing bowl – for whisking flour, powdered sugar, and salt together.
4. Whisk – to thoroughly blend the dry ingredients.
5. Measuring cups and spoons – for accurately measuring flour, sugars, salt, butter, water, and spices.
6. Knife and cutting board – for peeling, coring, and slicing the tart apples.
7. Second bowl – to toss apple slices with granulated sugar, cinnamon, and lemon juice.
8. Rolling pin – to roll out the chilled dough on a lightly floured surface.
9. Plastic wrap – to wrap the dough and chill it in the fridge.
10. Saucepan – to heat the granulated sugar and melt butter for the salted caramel sauce.
11. Heat-resistant spatula or wooden spoon – for stirring the sauce until smooth.
12. Oven mitts – for safely removing the tart from the oven.

FAQ

• Q: Can I use a different kind of apple for this tart?
  A: Sure, you can use any firm apple but tart apples work best since they hold up better after baking.
• Q: How do I know if the salted caramel is ready?
  A: It should be a deep amber color and smell a bit nutty. Just keep an eye on it so it won’t burn.
• Q: Can the tart be made ahead of time?
  A: Yeah, you can prep the dough and the apple mixture a day early. Just cover them well and chill until you are ready to bake.
• Q: What if my butter isn’t cold enough when I make the crust?
  A: The butter really gotta be cold to get that flaky texture. If it warms up too much, your crust might end up a little chewy.
• Q: Can I substitute sea salt with another type in the caramel sauce?
  A: Yes you can use kosher salt or even table salt but u might need to adjust the amount because they differ in strength.

Salted Caramel Apple Tart Recipe Substitutions and Variations

• Instead of all-purpose flour you can try using cake flour or a gluten free all-purpose blend if you want a lighter crust.
• If you dont have powdered sugar, you can blitz regular granulated sugar in a blender until it’s really fine.
• You can swap the cold unsalted butter with cold coconut oil if you’re looking for a slightly different flavor behind the tart.
• If you dont have an egg yolk handy, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes as a vegan alternative.
• For heavy cream, full-fat coconut milk can work; just simmer it down a bit to thicken before adding it into your salted caramel sauce.

Pro Tips

1. When you work the butter into the flour, make sure its super cold so you get that perfect crumbly, flaky texture for your crust. Don’t overmix it or you’ll end up with a dough that’s too tough.

2. Chill that dough! I know it’s tempting to roll it out right away, but letting it chill in the fridge for about 30 minutes really helps it hold its shape during baking and stops it from shrinking in the oven.

3. When doing the caramel, be extra careful heating the sugar. Stir it constantly and keep an eye on it cuz it can go from liquid gold to burnt real fast. Slowly adding the cream and butter will save you from a sticky disaster.

4. Try to evenly arrange your apple slices on the crust. If they clump up in one area, some parts may end up too soggy while others stay undercooked. Even spacing means each bite is deliciously balanced.