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Salted Caramel Apple Tart Recipe

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★★★★★

4.5 from 781 reviews

This Salted Caramel Apple Tart combines the sweetness of caramel with the fresh, crisp flavor of apples on a buttery shortcrust pastry base. Featuring a velvety caramel filling baked over thinly sliced apples, this dessert is perfect served warm with ice cream or yoghurt, or enjoyed cold the next day. The tart offers a delightful balance of textures and flavors from the tender apples, smooth caramel, and crisp pastry.

Ingredients

Scale

Pastry

  • 1 sheet store-bought shortcrust pastry (enough to line a 25cm round tart tin)

Filling

  • 4–5 sweet red apples (such as Red Delicious, Mariri Red, Pacific Rose, Royal Gala, or Braeburn), thinly sliced
  • 113g (1/2 cup) unsalted butter, softened
  • 150g (3/4 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons golden syrup
  • 2 large eggs
  • 125g (1 cup) plain flour, sifted
  • 125ml (1/2 cup) milk

Instructions

  1. Preheat and Prepare Tart Base: Preheat your oven to 180°C (fan bake). Line a 25cm round tart tin with baking paper. Roll out the shortcrust pastry on the baking paper, then press it into the tart tin base. Prick the pastry base all over with a fork. Chill the tart tin with pastry in the freezer for 15 minutes to help the crust keep its shape during baking.
  2. Blind Bake the Pastry: Place baking paper and pie weights or beans on top of the pastry, and bake for 10 minutes. Remove the weights and baking paper, then continue baking for another 10 minutes until the base is golden and starting to brown. Remove from the oven and let it cool completely.
  3. Arrange Apples: Thinly slice the apples and neatly arrange them in an overlapping pattern on the cooled pastry base, covering the entire surface.
  4. Prepare Caramel Filling: In a mixer or large bowl, cream together the softened butter and brown sugar until pale and smooth. Add vanilla extract and golden syrup, mixing well. Incorporate the eggs one at a time, beating well after each addition. Gradually sift in the flour, then add the milk and mix gently until just combined to form a smooth batter.
  5. Pour Filling and Bake: Evenly pour the caramel filling mixture over the arranged apples, filling the tart. Return the tart to the oven and bake at 180°C for 10 minutes. Lower the oven temperature to 150°C and bake for an additional 50 minutes. The tart is done when the center has a slight wobble but is set around the edges.
  6. Cool and Serve: Remove the tart from the oven and allow it to cool completely in the tin. Serve warm with ice cream or yoghurt for best flavor and texture, or enjoy cold the next day.

Notes

  • Blind baking the pastry base prevents it from becoming soggy once the filling is poured in.
  • Using vanilla extract is recommended over essence for a richer, more natural flavor.
  • This tart can be stored for up to one week in an airtight container refrigerated.
  • The tart is delicious served both warm and cold, depending on your preference.
  • Any sweet apple variety works well — choose your preferred type.

Keywords: caramel apple tart, apple tart, salted caramel dessert, baked tart, fall dessert, apple recipe

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