Easy Caramel Apple Tart

This easy caramel apple tart brings together a flaky crust with spiced apples and a rich salted caramel drizzle. It’s a dessert that feels fancy but comes together without much fuss, perfect for cozy fall weekends or anytime you want a sweet treat that warms the soul.

I first made this on a crisp autumn afternoon and the caramel sauce had everyone licking their fingers. It has since become a go to dessert that always impresses guests without stressing me out in the kitchen.

Ingredients

• Tart dough or pie crust: to create a crisp, buttery base store bought or homemade works well
• One lemon juiced: to keep the apple slices fresh and add a bright note
• Three apples cored and sliced: select firm varieties like Granny Smith or Honeycrisp which hold their shape and provide balanced tartness and sweetness
• Half a cup granulated sugar: to sweeten the filling
• Two tablespoons cornstarch: to thicken the juices as the tart bakes
• One and a half teaspoons apple pie spice: for that warm, inviting flavor profile look for blends with cinnamon, nutmeg, and cloves
• One cup granulated sugar: for making the caramel sauce which adds deep, buttery sweetness
• A quarter cup water: to help dissolve the sugar for caramel
• Half a teaspoon salt: to balance the caramel's sweetness and enhance flavor
• Quarter cup heavy cream: for richness in the caramel sauce
• Four tablespoons unsalted butter: to create a smooth, glossy caramel finish

Instructions

Gather Ingredients and Preheat Oven:

Measure and prepare all ingredients exactly as listed. Preheat your oven to 350 degrees Fahrenheit to ensure the tart bakes evenly right from the start.

Prepare the Apple Mixture:

Toss the sliced apples with fresh lemon juice to prevent browning and help maintain their vibrant color. Sprinkle on the sugar, cornstarch, and apple pie spice and gently mix until the apples are fully coated with this flavorful mixture.

Roll and Place the Crust:

Roll out your tart dough to fit your tart pan. Lay it carefully into the pan pressing lightly into the bottom and up the sides. Use a rolling pin to trim the excess dough by rolling over the edges of the pan, giving you a neat, even crust ready to hold the filling.

Arrange the Apples:

Layer the apple mixture evenly inside the tart shell. Make sure the filling is spread out so it bakes consistently. Any excess liquid from the mixture can be poured into the pan around the apples to add moisture during baking.

Bake the Tart:

Place the tart in the oven and bake for about 45 minutes. You are looking for bubbly juices and softened apples. To avoid the crust or apple edges burning, if you see browning happening too fast, tent the tart lightly with foil.

Cool the Tart:

Once baked, remove the tart from the oven and set it on a wire rack to cool. This step helps the juices thicken as the tart cools so your slices hold their shape better.

Make the Caramel Sauce:

In a saucepan over medium heat, combine the cup of sugar, water, and salt. Stir occasionally until the sugar dissolves completely. When the mixture starts boiling, stop stirring to avoid burned bits sticking to the bottom. Let it boil steadily on medium low for another 5 minutes until the caramel turns golden amber.

Finish the Caramel:

Remove the pan from heat and carefully stir in the heavy cream and butter. This will create a thick, silky sauce. The butter adds that perfect smooth texture and richness to complement the tart apples.

Drizzle and Serve:

Pour the warm caramel generously over the cooled tart slices just before serving. The contrast between the flaky crust, tender apples, and luscious caramel is absolutely magical.

My favorite ingredient here has to be the salted caramel sauce. There is something so nostalgic about the smooth, buttery caramel mingling with apples that reminds me of family gatherings around the fall holidays. One year my kids insisted we make extra just to dip apples in straight from the stove. It’s that good.

Storage Tips

Store leftover tart in an airtight container in the fridge for up to three days. Reheat gently to refresh the caramel and soften the crust before serving again. You can also freeze the uncaramelized baked tart for up to two months by wrapping it tightly in plastic and foil. Add the caramel fresh once thawed.

Ingredient Substitutions

If you don’t have apple pie spice, you can create your own blend with cinnamon, nutmeg, and a pinch of ground cloves or allspice. For the crust, puff pastry can be used in place of tart dough for a flakier texture though it may be lighter and less structured. Heavy cream can be swapped with full fat coconut milk for a dairy free variation but the caramel will be slightly less rich.

Serving Suggestions

Serve the tart warm or at room temperature with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the sweet and spiced flavors. A light dusting of powdered sugar adds an elegant finish.

Finish with a generous drizzle of warm caramel and a scoop of vanilla ice cream for the best experience. This tart is an easy show stopping dessert for autumn gatherings.

Common Questions About Recipes

→ What type of apples work best?

Use firm varieties like Granny Smith, Honeycrisp, or a mix of sweet and tart apples to hold shape and balance flavors.

→ How do I prevent the apples from browning before baking?

Toss the sliced apples in fresh lemon juice to keep them from oxidizing and turning brown during preparation.

→ Can I prepare the caramel sauce ahead of time?

Yes, the caramel can be made in advance. Reheat gently before drizzling over the tart to retain its smooth texture.

→ How long should the tart bake?

Bake at 350°F for 45 to 55 minutes until the filling is bubbly and the crust is golden brown.

→ What’s the best way to handle the tart crust edges?

Lightly press the dough against the tart pan sides and trim excess with a rolling pin for clean, even edges.

→ How can I avoid burnt spots on the apples during baking?

If browning happens too quickly, cover the tart loosely with foil mid-bake to protect the surface.