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Caramel Apple Tart

Much easier than apple pie, this caramel apple tart recipe will satisfy the pie lover in all of you! From epicurious.
Course Dessert
Servings 8 slices
Author Dine & Dish

Ingredients

  • Caramel sauce:
  • 1 1/2 cups packed dark brown sugar
  • 1 1/2 cups heavy whipping cream
  • 6 tablespoons 3/4 stick unsalted butter
  • Crust:
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 cup powdered sugar
  • 1/4 teaspoon coarse kosher salt
  • 1/2 cup 1 stick chilled unsalted butter, diced
  • 2 large egg yolks
  • Filling:
  • 2 tablespoons sugar
  • 1 tablespoon unbleached all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 6 large McIntosh or Golden Delicious apples about 2 3/4 pounds, peeled, quartered, cored

Instructions

  • For caramel sauce:
  • Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
  • For crust:
  • Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
  • For filling:
  • Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
  • Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.