This Caramel Apple Tart brings together the cozy flavors of fall in a delightful dessert that's both elegant and easy to make. With a flaky crust and tender apple slices drizzled in caramel, it’s a treat that’ll impress everyone at the table.
The foundation of this tart is its crust. Start with all-purpose flour, which gives the crust its structure. The unsalted butter, chilled and diced, creates that desired flakiness as it melts during baking. A touch of granulated sugar sweetens the crust, while a pinch of salt enhances all the flavors. To bring it all together, ice water is added gradually until the dough forms. The star of the filling is, of course, the apples. Choose a mix of sweet and tart varieties for depth of flavor. The caramel sauce adds a rich, sweet finish, while lemon juice keeps the apples from browning and adds a zesty note. A sprinkle of ground cinnamon brings warmth, and a dash of vanilla extract rounds out the flavors beautifully.
This tart pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of contrast, try serving it with a sharp cheddar cheese on the side—it's a surprisingly delightful combination.
To start, preheat your oven to 375°F (190°C). This ensures it’s ready to go once you’ve assembled the tart. In a food processor, combine the flour, sugar, and salt. Add the diced butter and pulse until the mix looks like coarse crumbs. This texture is key for a flaky crust.
Gradually add ice water, one tablespoon at a time, until the dough starts to clump together. You might not need all three tablespoons, so watch carefully. Once the dough is ready, roll it out on a floured surface and fit it into a 9-inch tart pan, trimming any excess. This should be a snug fit, ensuring the crust holds the filling.
Next, prepare the filling. In a large bowl, toss your thinly sliced apples with lemon juice, cinnamon, and vanilla extract. This step not only flavors the apples but also keeps them looking fresh. Arrange the apple slices in a circular pattern over the crust, slightly overlapping them for a neat presentation.
Bake the tart for 40-45 minutes. You’re looking for a golden-brown crust and tender apples. Once baked, drizzle the caramel sauce over the warm tart. The heat will help the sauce spread evenly. Allow it to cool slightly before serving, giving the caramel time to set a bit.
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