Apple Tart

Published Sept. 27, 2024

Recipe Overview

  • Total Time: 2 hours (active prep/cooking) + cooling time

  • Prep Time: 30 minutes

  • Cook Time: 1 hour 30 minutes (plus cooling)

Ingredients

Pastry (Crust)

  • 1 disk basic short crust pastry (chilled, store-bought or homemade)

  • All-purpose flour, for rolling surface (to dust work surface)

Caramel

  • ½ cup (100g) granulated sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon kosher salt (e.g., Diamond Crystal)

  • 2 tablespoons water

  • 3 tablespoons heavy cream

  • ½ teaspoon ground cinnamon (optional)

Filling

  • 3–4 small assorted apples (3–5 inches diameter; organic, non-waxed recommended, e.g., Fuji)

  • 2 tablespoons granulated sugar

  • 1 tablespoon unsalted butter, cut into small pieces

Glaze

  • 2 tablespoons apricot jam

Detailed Preparation

Step 1: Prepare the Tart Shell

On a lightly floured work surface, roll the chilled pastry dough into an 11-inch round (¼-inch thick). Transfer to a 9-inch fluted tart pan with a removable bottom, pressing dough firmly into the pan’s sides and allowing a ½-inch overhang along the rim. Use a rolling pin to trim excess dough by rolling over the rim. Chill the tart shell in the freezer for 20 minutes until firm.

Step 2: Make the Caramel

While the tart shell chills, prepare the caramel in a medium heavy-bottomed saucepan: Combine ½ cup sugar, 2 tablespoons unsalted butter, 1 teaspoon kosher salt, and 2 tablespoons water. Cook over medium-high heat, swirling occasionally (avoid stirring) until butter melts and sugar dissolves (1–2 minutes). Continue cooking until the mixture deepens to a rich golden-brown hue (6 minutes; monitor closely to prevent burning).

Remove from heat and carefully stir in 3 tablespoons heavy cream (the mixture will bubble vigorously; use caution). Return to low heat and stir 30 seconds until smooth. Transfer to a bowl and cool until warm but pourable. Stir in ½ teaspoon ground cinnamon (optional).

Step 3: Preheat Oven & Prepare Apples

Preheat oven to 375°F (190°C). For the filling: Wash apples, cut each into 4 wedges (around the core), and discard cores. Thinly slice wedges into ½-inch half-moon shapes (use a mandoline for uniformity, 1/8-inch recommended).

Step 4: Assemble & Fill the Tart

Remove the tart shell from the freezer. Spread the cooled caramel evenly across the bottom. Arrange apple slices in concentric layers, fanning out slightly and filling gaps with smaller slices. Sprinkle with 2 tablespoons sugar and dot with the 1 tablespoon butter.

Step 5: Bake the Tart

Bake on the lowest oven rack for 40–50 minutes until the crust is deep golden-brown and apples are tender (test with a fork). If the crust browns too quickly, tent with foil. The caramel will thicken as it cools.

Step 6: Glaze & Cool

While baking, strain 2 tablespoons apricot jam through a fine sieve for a smooth glaze. When the tart is done, transfer to a rack and brush warm apple slices with the strained jam. Cool to room temperature before serving.

Chef’s Tips & Variations

  • Caramel Balance: Reduce salt to ½ tsp and omit cinnamon; remove caramel at a "maple-glazed donut" gold color.

  • Filling Perfection: Use 4 organic Fuji apples; slice with a mandoline (1/8-inch). Add cinnamon + nutmeg to the sugar mix; reduce ½ cup apple cider to 1/8 cup and brush post-baking.

  • Crust Safety: Blind-bake the shell (parchment + pie weights, 15–20 minutes at 375°F) to prevent leaks. Bake on a rimmed sheet; remove while warm for easy pan release.

  • Dietary Swaps: Substitute gluten-free crust and lactose-free milk for cream.

  • Elevated Flavors: Add chopped pecans to caramel; mix pumpkin spice into caramel; finish with lemon juice and flaky sea salt on apples.

Adapted from reader reviews; perfect for Thanksgiving or special occasions.

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