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A close-up of a slice of Caramel Apple Tart, showcasing tender apple slices coated in rich caramel sauce and dusted with powdered sugar.

Caramel Apple Tart

A classic dessert with a flaky pastry base, tender apple slices, and a rich caramel filling.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 25cm round tart tin
  • Baking paper
  • Mixer

Ingredients
  

Pastry Base

  • 400 g sweet short pastry

Filling

  • 3-4 small apples thinly sliced
  • 100 g butter
  • 200 g brown sugar
  • 1 tsp vanilla essence
  • 2 Tbsp golden syrup
  • 2 eggs
  • 0.5 cup flour
  • 125 ml milk room temperature

To Serve

  • ice cream or yoghurt

Instructions
 

  • Preheat the oven to 180°C fan bake. Line a 25cm round tart tin with baking paper.
  • Roll the pastry out on top of the baking paper. Press into the base and prick with a fork. Chill in the freezer for 15 minutes.
  • Blind bake the tart for 20 minutes, removing the weights after 10 minutes so the base can brown. Remove and cool.
  • Thinly slice the apples and arrange in the pastry case.
  • In a mixer, cream the butter and brown sugar until pale. Mix in the vanilla, golden syrup, then the eggs one at a time. Sift in the flour, add the milk, then mix to combine.
  • Pour the filling over the apples. Bake for 10 minutes, then lower the temperature to 150°C and bake for another 50 minutes until the middle has only a slight wobble.
  • Remove from the oven and let it cool in the tin. Serve warm with ice cream or yoghurt.

Notes

For best results, use firm apples that hold their shape when baked.
Keyword caramel apple tart, Fall Baking, Thanksgiving Desserts