This good-looking dessert is one of a kind! Baked apples with a sweet fudgy caramel tart filling and crispy short crust shell. Serve this Caramel Apple Tart with ice cream.
I'm not going to lie, I'm pretty proud of this recipe. Not only does this Caramel Apple Tart look good (just look at those sliced apples!), it also tastes amaaaaaaazing.
I've always loved French style desserts. Although they can look intimidating, my goal is to make them achievable at home. If you haven't yet tried my Lemon Meringue Pie or Baked Chocolate Tart, they are both impressive desserts. Or for another apple and caramel dessert, be sure to try our Caramel Apple Sponge Pudding.
Ingredient notes:
- Apples: You can use any type of apples in this recipe. Personally, I love a sweet red apple like a Red Delicious, Mariri Red, Pacific Rose, Royal Gala or Braeburn (NZ varieties).
- Short Crust Pastry: I use store-bought short crust pastry to save time. If you are a confident baker, you could make your own.
- Vanilla Extract: If you can afford it, I highly recommend purchasing vanilla extract instead of vanilla essence. The flavours are more intense and less processed.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Instructions for this recipe:
Preheat the oven to 180°C fan bake, line a 25cm round tart tin with baking paper.
Pastry base: 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, then remove and cool.
Filling: Thinly slice the apples and arrange in the pastry case.
In a mixer or bowl, 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 over the apples to fill the tart, 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.
If you're looking for another impressive tart, why not try my Fresh Berry Custard Tart? Sweet short pastry filled with homemade custard then topped with seasonal fresh berries.
Recipe FAQs
Blind baking is the process of baking a pie crust before the filling goes in. An uncooked filling needs to go into baked pastry to stop it from going soggy. To blind bake, place a piece of baking paper on top of the uncooked pastry, then either add pie weights, baking beans or uncooked rice. The weight prevents the pastry from puffing up.
Vanilla extract is a natural product that comes directly from a vanilla bean. Vanilla essence is a synthetic product made to taste like vanilla. Vanilla extract is more expensive than essence, however it also has a more intense flavour.
Both are good! Personally, I love eating a dish like this warm from the oven with fresh cream or ice cream. However, it tastes just as good served cold the next day.
Storage
Store this tart for up to one week in an airtight container in the fridge.
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Caramel Apple Tart
An impressive tart filled with sliced apples and a fudgy caramel filling in a crispy pastry shell.
Ingredients
- 400g sweet short pastry
- 3-4 small apples
- 100g butter
- 200g brown sugar
- 1 tsp vanilla essence
- 2 Tbsp golden syrup
- 2 eggs
- ½ cup flour
- 125ml milk, room temperature
- Ice cream or yoghurt, to serve
Instructions
- Preheat the oven to 180°C fan bake, line a 25cm round tart tin with baking paper.
- Pastry base: 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, then remove and cool.
- Filling: 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 over the apples to fill the tart, 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
- This tart keeps well in the fridge in an airtight container for up to a week.
- You can make this a day or two before if that suits. Just rewarm in the microwave for serving or, serve it cold.
- A decadent dessert as well as a tasty afternoon tea treat.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 91mgSodium: 280mgCarbohydrates: 60gFiber: 3gSugar: 39gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jos Fox says
Love this pie! A new fav in our house:)
Much much better when the skins are removed however.