Easy Caramel Apple Tart (Ready-to-Print Version)

Flaky crust with spiced apples and a luscious salted caramel topping, ideal for fall.

# What You’ll Need:

→ Pastry

01 - 1 tart dough or pie crust

→ Fruit Filling

02 - 3 apples, cored and sliced
03 - 1 lemon, juiced
04 - 1/2 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1 1/2 teaspoons apple pie spice

→ Salted Caramel Sauce

07 - 1 cup granulated sugar
08 - 1/4 cup water
09 - 1/2 teaspoon salt
10 - 1/4 cup heavy cream
11 - 4 tablespoons unsalted butter

# Step-by-Step Guide:

01 - Gather and measure all ingredients. Preheat the oven to 350°F.
02 - Toss the sliced apples in lemon juice to prevent browning. Add granulated sugar, cornstarch, and apple pie spice, mixing until the apples are evenly coated.
03 - Roll out the tart dough and place it into the tart pan. Trim the edges by running a rolling pin over the top of the pan to remove excess dough smoothly.
04 - Arrange the apple filling evenly within the prepared crust. Pour any leftover lemon juice mixture into the pan for extra moisture.
05 - Bake the tart for 45 minutes or until the filling is bubbly and the apples are tender. If the crust or apples begin to brown excessively, tent the top with foil to prevent burning.
06 - Remove the tart from the oven and allow it to cool on a wire rack while preparing the caramel sauce.
07 - In a saucepan over medium heat, combine sugar, water, and salt. Stir occasionally until the sugar dissolves, about 5 minutes. Stop stirring when the mixture starts boiling to avoid scraping burnt bits on the bottom.
08 - Reduce heat to medium-low and allow the caramel to boil for an additional 5 minutes until golden brown. Remove from heat and whisk in heavy cream and unsalted butter until smooth.
09 - Drizzle the caramel sauce generously over the cooled apple tart before serving.

# Handy Tips:

01 - For best results, use apple varieties that maintain their shape when baked, combining sweet and tart types for balanced flavor.
02 - Press the dough lightly into the bottom and sides of the tart pan for an even crust.
03 - If the tart browns too quickly, cover it loosely with foil to prevent burning.

Go Back