Salted Caramel Apple Tart
What do you make when you have leftover salted caramel and a bunch of apples?
A salted caramel apple tart. Obviously.
I actually polled Instagram to see whether folks preferred to see me make an apple tart or an apple pie. The audience preferred to see a fun apple pie with a decorated crust. But you know what? Apple tarts are so much easier!
Who needs a top layer of fancy crust when you have delicious apples drizzled in salted caramel?!
How to Make It
Start by peeling, coring, and slicing 4 large apples.
I recommend slicing each apple half into 8 slices, so 16 slices from each apple. You want the apple slices to be thin so they cook through completely.
Drizzle the apple slices with lemon juice, then toss them in brown sugar, granulated sugar, apple pie spice, flour, and corn starch.
Press your pie dough down into the bottom of your pan. You can use a tart pan, pie pan, or even a cast iron skillet.
I just loved how rustic the skillet looked!
Then spread a generous layer of salted caramel on top of the pie dough.
Then top off the salted caramel with your apples and pop the tart into the oven.
When there are about 5 minutes left in baking, drizzle the remaining salted caramel over the top of the tart. Continue baking until the apples are soft and the caramel is runny.
The caramel on the top and bottom will be very runny when the tart first comes out of the oven, so wait about 10-15 minutes before cutting into it.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
- 4 medium-large apples, peeled, cored, and thinly sliced
- juice of 1 lemon (about 1 tbsp)
- 2 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 tbsp flour
- 1 tbsp cornstarch
- 2 tsp apple pie spice
- 1 prepared pie crust
- 1/4 cup salted caramel
- 1 tbsp butter
Preheat oven to 350 degrees.
In a large bowl, drizzle lemon juice over apple slices and toss to coat. Sprinkle sugars, flour, cornstarch, and spices over top and toss apple slices so that they are completely coated in sugar and spice.
Press pie dough into the bottom of the tart pan. Spead 2-3 tbsp of the salted caramel over the pie dough then top with apple slices. Break off pieces of butter and scatter over the top of the apples.
Bake tart for 35 minutes, or until apples are soft and crust is brown. Remove tart from the oven and drizzle the remaining salted caramel over top. Place tart back in the oven and continue baking for another 5 minutes.
Let tart cool for about 15 minutes before slicing.
Serve with whipped cream or vanilla ice cream.