There’s something undeniably magical about the combination of warm apples, buttery pastry, and the sweet-salty kiss of caramel that makes a Salted Caramel Apple Tart the ultimate fall dessert. As the evenings grow cooler and leaves begin to turn, this elegant tart becomes not just a dessert but a celebration of autumn’s bounty. The contrast between the tender, cinnamon-kissed apples and the deeply rich caramel creates a symphony of flavors that dance on your palate with each blissful bite.
What makes this tart truly special is the balance of flavors – the natural sweetness of seasonal apples enhanced by brown sugar and vanilla, the buttery shortbread-like crust providing the perfect foundation, and that crowning glory of homemade salted caramel sauce that transforms this from a simple apple tart into a dessert worthy of special occasions. Yet despite its sophisticated appearance and complex flavors, this recipe is surprisingly approachable for home bakers of all skill levels. Let me guide you through creating this showstopper that will have your friends and family begging for seconds.
The beauty of this Salted Caramel Apple Tart lies in its versatility. While I recommend crisp, tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance, you can experiment with different apple varieties depending on what’s available at your local farmers’ market. Each type of apple brings its own character to the tart – some more floral, others more acidic – allowing you to customize the dessert to your taste preferences. This adaptability makes the recipe perfect for repeated enjoyment throughout apple season, with slightly different results each time.
Making your own salted caramel might seem intimidating if you’ve never attempted it before, but I promise the results are worth conquering any caramel-making anxiety. The deep amber richness of homemade caramel simply cannot be matched by store-bought versions. The key is patience and attention – watching as the sugar transforms from crystalline white to liquid gold, then darkens to that perfect amber shade that signals flavor development without bitterness. The addition of flaky sea salt cuts through the sweetness, creating that addictive sweet-salty combination that makes this dessert unforgettable.
Salted Caramel Apple Tart
A stunning dessert featuring buttery pastry, cinnamon-spiced apples, and homemade salted caramel sauce. The perfect showcase for fall’s best apples!
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8
Ingredients
For the Tart Crust:
- 1½ cups (190g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice cold water
For the Apple Filling:
- 4-5 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored and thinly sliced (about 1.5 pounds)
- 2 tablespoons fresh lemon juice
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, at room temperature
- 4 tablespoons (56g) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, plus extra for garnish
Instructions
For the Tart Crust:
- In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse meal.
- Add egg yolk and 2 tablespoons ice water, pulsing just until dough begins to come together. If dough seems too dry, add the remaining tablespoon of water.
- Turn dough onto a lightly floured surface and form into a disk. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Roll dough out on a floured surface to about 12 inches in diameter and transfer to a 9-inch tart pan with removable bottom. Press dough into pan and trim excess. Prick bottom with fork.
- Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5-7 minutes until crust is lightly golden. Set aside to cool slightly.
For the Apple Filling:
- Toss sliced apples with lemon juice in a large bowl.
- In a separate bowl, mix together granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch.
- Add sugar mixture to apples along with vanilla extract and toss until evenly coated.
- Arrange apple slices in the par-baked tart shell in an overlapping circular pattern, starting from the outside and working your way in.
- Bake for 35-40 minutes until apples are tender and crust is golden brown. If crust edges brown too quickly, cover with foil.
For the Salted Caramel Sauce:
- While the tart is baking, combine sugar and water in a medium saucepan over medium heat. Stir just until sugar dissolves, then stop stirring.
- Allow mixture to boil until it turns amber in color (about 8-10 minutes). Watch carefully as it can burn quickly.
- Remove from heat and carefully whisk in heavy cream (mixture will bubble vigorously).
- Add butter and whisk until smooth. Stir in vanilla and sea salt.
- Let cool slightly until it thickens but remains pourable.
To Assemble:
- Allow tart to cool for at least 15 minutes after removing from oven.
- Drizzle about half the salted caramel sauce over the warm tart, reserving the rest for serving.
- Sprinkle with additional flaky sea salt if desired.
- Let tart cool completely (about 1 hour) before slicing and serving with extra caramel sauce on the side.
The most beautiful aspect of this Salted Caramel Apple Tart is how it honors the apple in all its glory. Unlike apple pies where the fruit is often hidden under a top crust, here the apple slices are arranged in an elegant pattern that showcases their natural beauty. As they bake, they soften while maintaining just enough texture for that perfect bite. The caramel doesn’t overwhelm but rather enhances, creating a harmonious balance that makes each forkful a delight.
If you’re serving this tart for a special occasion, consider warming individual slices gently in the oven before topping with an extra drizzle of warmed caramel sauce and a small scoop of vanilla bean ice cream. The contrast of warm tart and cold ice cream creates a sensory experience that elevates this dessert to restaurant-quality status. For a more casual serving option, a dollop of lightly sweetened whipped cream makes a lovely accompaniment without overshadowing the star of the show.
While this tart is undoubtedly at its best on the day it’s made, it can be stored covered at room temperature for up to two days. The caramel sauce can be made ahead and refrigerated for up to two weeks – simply warm it gently before serving to restore its pourable consistency. If you’re short on time, the tart crust can be prepared and refrigerated up to three days in advance, or frozen for up to a month, making this an adaptable recipe for busy schedules and holiday planning.
This Salted Caramel Apple Tart has become my signature fall dessert, the one friends and family request by name when autumn arrives. There’s something about its elegant appearance and complex flavors that makes it feel special, yet the familiar comfort of apples and cinnamon keeps it grounded in tradition. Whether you’re looking to impress guests at a dinner party or simply want to treat yourself to something delicious on a crisp fall evening, this tart delivers on all fronts. Happy baking, and may your kitchen be filled with the irresistible aroma of apples, cinnamon, and caramel!
