Introduction

This Salted Caramel Apple Tart combines the sweetness of tender apples with a rich caramel filling baked in a crisp shortcrust pastry. It’s a comforting dessert perfect for sharing warm with ice cream or enjoying the next day cold.

A round tart with a scalloped edge, topped with thinly sliced apple pieces arranged in five neat fan-like sections radiating from the center, showing pinkish-red and yellow apple skin colors. The tart filling is light golden brown and slightly textured, covering a crust base that is thicker and golden brown. One slice is cut and slightly pulled out, exposing the crust and filling inside. The tart is dusted with a light layer of powdered sugar on the edges. It is placed on a white plate over a dark blue cloth, with a white marbled surface partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet store-bought short crust pastry
3–4 sweet red apples (such as Red Delicious, Royal Gala, or Braeburn), thinly sliced
100g unsalted butter, softened
150g brown sugar
1 tsp vanilla extract
2 tbsp golden syrup
2 eggs
100g plain flour, sifted
150ml milk

Instructions

Step 1: Preheat the oven to 180°C fan bake. Line a 25cm round tart tin with baking paper.
Step 2: Roll out the pastry on the baking paper and press it into the tart tin base. Prick the base all over with a fork, then chill in the freezer for 15 minutes.
Step 3: Blind bake the pastry base for 20 minutes. Remove the weights and baking paper after 10 minutes to allow the base to brown, then return to the oven for the remaining time. Remove and let cool.
Step 4: Arrange the thinly sliced apples evenly over the cooled pastry base.
Step 5: In a bowl or mixer, cream together the butter and brown sugar until pale and fluffy. Mix in the vanilla extract and golden syrup.
Step 6: Add the eggs one at a time, mixing well after each addition. Then sift in the flour, add the milk, and stir until fully combined.
Step 7: Pour the caramel filling over the apples in the tart tin, filling evenly.
Step 8: Bake for 10 minutes at 180°C, then reduce the temperature to 150°C and bake for another 50 minutes. The tart is ready when the center has just a slight wobble.
Step 9: Remove the tart from the oven and allow it to cool in the tin before serving warm with ice cream or yoghurt.

Tips & Variations

Use any sweet-tart apple variety you prefer; mixing types can add complexity to the flavor.
For a decorative twist, arrange the apple slices in a spiral or overlapping pattern before pouring the filling.
If you prefer, make your own shortcrust pastry for a more homemade touch.
Substitute golden syrup with light corn syrup or honey if unavailable.
Adding a pinch of sea salt on top before baking enhances the caramel flavor.

Storage

Store this tart in an airtight container in the fridge for up to one week. Reheat gently in the oven or microwave if you prefer it warm. It also tastes delicious served cold the next day.

How to Serve

A slice of apple tart with three main layers: the base is a light golden, crumbly crust, the middle layer is a smooth pale yellow custard filling, and the top layer features thin, fan-shaped apple slices with red and pale pink skin, glossy from a shiny caramel sauce that drips slightly down the sides. The tart slice sits on a white speckled rectangular plate with a pool of caramel sauce underneath and a scoop of creamy white ice cream to the right. In the background, the rest of the tart sits on a white plate, showing the same layers and apple slice pattern on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is blind baking?

Blind baking is baking the pastry crust before adding the filling to prevent sogginess. It involves lining the pastry with baking paper and filling with weights such as pie weights or dried beans to keep the pastry flat during baking.

What’s the difference between vanilla extract and essence?

Vanilla extract is a natural product made by steeping vanilla beans and offers a richer, more intense flavor. Vanilla essence is synthetic and less intense but more affordable. For best taste, vanilla extract is recommended.

Is fruit baking better eaten hot or cold?

Both are enjoyable. Warm fruit bakes pair wonderfully with cream or ice cream, while leftovers served cold maintain great flavor and texture for the next day.