Classic Caramel Apple Tart -

- 1 ½ cups all-purpose flour - ½ cup unsalted butter, chilled and diced - ¼ cup granulated sugar - 1/4 teaspoon salt - 1 large egg yolk - 3 tablespoons cold water - 4-5 Granny Smith apples, peeled, cored, and sliced - ½ cup brown sugar - 1 teaspoon ground cinnamon - 1 tablespoon lemon juice - 1 cup granulated sugar (for caramel) - ½ cup heavy cream - 1 teaspoon vanilla extract - Pinch of salt

Classic Caramel Apple Tart

Indulge in the flavors of fall with this Heavenly Caramel Apple Tart! Combining sweet, tender apples with rich caramel, this dessert is a showstopper for any gathering. Crafted from scratch, it features a flaky, buttery crust that perfectly complements the tart apples and luscious caramel sauce. Perfect for family dinners or festive celebrations, this delightful treat is sure to create memorable moments and leave everyone wanting more. Enjoy the warm, inviting aroma and the joy of sharing this homemade masterpiece!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup powdered sugar

1 large egg yolk

2-3 tablespoons ice water

A pinch of salt

For the Apple Filling:

4 medium Granny Smith apples, peeled, cored, and sliced thin

¼ cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 tablespoon unsalted butter, melted

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

½ cup heavy cream

1 teaspoon vanilla extract

A pinch of salt

For Garnish (Optional):

Whipped cream or vanilla ice cream

Chopped nuts (such as pecans or walnuts)

Instructions

Make the Tart Crust:

- In a large bowl, combine flour, powdered sugar, and salt. Add the chilled butter cubes and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

- Stir in the egg yolk and ice water until the dough comes together. If too crumbly, add more ice water, a teaspoon at a time.

- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Apple Filling:

- In a separate bowl, toss the sliced apples with granulated sugar, cinnamon, and lemon juice. Drizzle with melted butter and mix well. Let it sit to absorb the flavors.

Roll Out the Crust:

- Preheat your oven to 350°F (175°C).

- On a lightly floured surface, roll out the chilled tart dough to fit a 9-inch tart pan. Press it into the pan and trim any excess dough hanging over the edges.

Blind Bake the Crust:

- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and continue baking for another 10-12 minutes or until golden brown. Allow it to cool completely.

Assemble the Tart:

- Layer the apple filling evenly in the cooled tart shell. Bake for 30-35 minutes or until the apples are tender and slightly caramelized.

Make the Caramel Sauce:

- In a medium saucepan over medium heat, melt the sugar until it becomes a golden amber color, swirling the pan occasionally. Be careful not to burn it.

- Once the sugar is melted, immediately add the butter and stir until melted. Carefully pour in the heavy cream, continuing to stir until smooth—watch out for the steam! Add vanilla extract and a pinch of salt, then let it cool slightly.

Finish the Tart:

- Once the tart is out of the oven, drizzle the warm caramel sauce over the apples. Allow it to set for a few minutes before serving.

Serve:

- Slice and serve the tart warm with a scoop of vanilla ice cream or a dollop of whipped cream, garnished with chopped nuts if desired.

Prep Time: 1 hour | Total Time: 2 hours | Servings: 8