Description
This apple tart, drizzled with a rich caramel sauce, offers a sophisticated twist on the classic caramel apple, perfect for an adult palate.
Ingredients
Units
Scale
- 1 and 1/2 cups tightly packed dark brown sugar
- 6 tablespoons unsalted butter
- 1 and 1/2 cups whipping cream
- 1 and 1/4 cups unbleached all-purpose flour
- 3/4 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup chilled unsalted butter, cut into pieces
- 2 tablespoons ice water
- 4 large Granny Smith apples, peeled, cored, and sliced
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Unsweetened whipped cream, for serving
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it.
- To make the caramel sauce, combine 1 and 1/2 cups dark brown sugar, 6 tablespoons unsalted butter, and 1 and 1/2 cups whipping cream in a heavy saucepan. Bring to a boil over medium heat, whisking often. Continue to boil until the mixture thickens enough to coat a spoon, about 10 minutes. Set aside to cool slightly.
- For the crust, mix 1 and 1/4 cups flour, 3/4 cup powdered sugar, and 1/4 teaspoon kosher salt in a bowl. Add 1/2 cup chilled unsalted butter pieces and rub in with your fingertips until the mixture resembles coarse meal. Add 2 tablespoons ice water and mix with a fork until dough clumps together. Press dough into the bottom and up the sides of the prepared tart pan. Freeze the crust for 15 minutes.
- In a large bowl, toss the apple slices with 1 tablespoon lemon juice, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Arrange the apple slices over the crust in a circular pattern.
- Bake the tart in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Let the tart cool in the pan on a rack.
- Before serving, drizzle the tart with the warm caramel sauce. Serve with unsweetened whipped cream on the side.
Notes
Serve the tart with unsweetened whipped cream to balance the sweetness of the caramel. The tart can be made a day ahead and stored in the refrigerator; reheat before serving. Use Granny Smith apples for their tartness, which complements the sweet caramel. If the caramel sauce becomes too thick, gently reheat it to bring back the desired consistency.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Carbohydrates: 50
- Fiber: 3
- Protein: 3
- Cholesterol: 45