Caramel Apple Tart

By / Photography By Kathryn Brass-Piper | November 30, 2017

Ingredients

For crust:
  • 1¼ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon sea salt
  • 8 tablespoons butter, diced and chilled
  • 2 large egg yolks
For caramel sauce:
  • ¾ cup packed brown sugar
  • ¾ cup heavy cream
  • 3 tablespoons butter
  • ¼ teaspoon sea salt
For filling:
  • 2–3 large apples, preferably a mix of Granny Smith and Gala
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt

Preparation

To make crust, combine flour, sugar, and salt in bowl of a food processor. Add butter and pulse until a coarse meal forms. Add egg yolks and pulse until moist clumps form. Press dough in a 4-by-14-inch rectangle tart pan. Chill until ready to fill.

To make caramel sauce, bring sugar, cream, butter, and salt to boil in a medium heavy-bottomed saucepan, whisking constantly until sugar dissolves. Cook, whisking often, until mixture thickens enough to coat a spoon, about 10 minutes. Set caramel sauce aside.

To make filling, core apples and slice into ¼-inch pieces. Combine apples, lemon juice, salt, and cinnamon in a large bowl. Pour about ½ cup caramel sauce over apples and toss to thoroughly coat.

Heat oven to 400°. Arrange apple slices in 5 tight, overlapping rows in tart pan. Drizzle with ¼ cup of remaining caramel sauce. Bake until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool before serving.

Ingredients

For crust:
  • 1¼ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon sea salt
  • 8 tablespoons butter, diced and chilled
  • 2 large egg yolks
For caramel sauce:
  • ¾ cup packed brown sugar
  • ¾ cup heavy cream
  • 3 tablespoons butter
  • ¼ teaspoon sea salt
For filling:
  • 2–3 large apples, preferably a mix of Granny Smith and Gala
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
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