Caramel Apple Tart Recipe with Flaky Buttery Crust

For the Pâte Sucrée (sweet crust):

• 175 g unsalted butter, cubed
• 85 g powdered sugar, sifted
• 100 g eggs (about 2), room temperature
• 350 g pastry flour
• ½ teaspoon kosher salt

For the Streusel:

• 148 g granulated sugar
• 50 g light brown sugar
• 408 g all-purpose flour
• 2 g kosher salt
• 5 g ground cinnamon
• 312 g unsalted butter, cold

For the Apple Filling:

• 5 apples (firm varieties such as Jonagold, Pink Lady, Honeycrisp, or Fuji)
• 58 g granulated sugar
• 58 g dark brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom (freshly ground preferred)
• 1½ Tablespoons cornstarch
• 2 Tablespoons water
• ½ cup caramel sauce (homemade or store-bought)

Makes: a 9-inch (round) tart (recipe also works in slightly smaller or larger pans)

Make the Pâte Sucrée:

1. Soften the butter in a stand mixer or at room temperature until pliable.
2. Beat sifted powdered sugar into the butter on low until silky and smooth.
3. Add eggs one at a time, mixing until incorporated. Use room-temperature eggs to help the emulsion.
4. Add pastry flour and kosher salt. Mix on low until just combined; avoid overworking to prevent gluten development.
5. Divide the dough, wrap tightly, and chill for at least 2 hours. Dough can be frozen already rolled out.

Make the Streusel:

1. Combine sugars, flour, cinnamon, salt, and cubed cold butter in a mixer fitted with the paddle. Mix on medium-low until coarse crumbs form.
2. Chill streusel at least 1 hour before using, or store up to 1 week in the refrigerator or 2 months frozen.

Make the Apple Filling:

1. Peel, core, and slice apples very thin (about 1/16 inch). A mandoline speeds this step and ensures even slices.
2. Toss apple slices with granulated sugar, brown sugar, cinnamon, and cardamom.
3. Cook the apples in a saucepan over medium-low heat until they begin to release juices and become just tender but still slightly crisp.
4. Whisk cornstarch into the water, then stir into the apples to thicken. Bring to a simmer for 1 minute to cook the starch.
5. Spread the cooked apples on a lined baking sheet and chill quickly in the refrigerator so they retain texture. Use cooled apples in the tart assembly.

Assemble and Bake:

1. Roll the chilled tart dough to about 1/8-inch thickness. Chill briefly, then line the tart pan. Trim edges and chill 30 minutes to prevent shrinking.
2. Preheat oven to 350°F (175°C). Blind-bake the crust until the surface looks matte and just begins to brown, about 8–10 minutes for a sweet crust. If using a more delicate pie dough, line and weight it to prevent puffing.
3. Pour warm (or slightly warmed) caramel into the still-warm crust and spread evenly.
4. Layer the cooled apple slices into the crust, arranging them neatly or simply piling them in for a rustic look.
5. Generously crumble streusel over the apples until covered.
6. Bake about 30 minutes, until the filling bubbles at the edges, the tart shell is deep golden brown, and the streusel is golden. Let cool before slicing.

Flavor tips: Choose firm, non-mealy apples that hold texture when cooked (Honeycrisp, Gala, or similar). Taste the apples and adjust sugar to suit their sweetness before thickening.

Technique: Pre-cooking the apple filling is essential to prevent excess liquid and to ensure the tart slices cleanly.

Variations: You can use a pâte brisée, a graham cracker crust, or even a store-bought crust. Swap or add warming spices to the filling for a different profile.

Storage: Crust and streusel can be made and frozen in advance; caramel can be made ahead as well. Leftovers keep well, tightly wrapped in the refrigerator for up to seven days. The whole tart also freezes well for longer storage.

Calories: 719 kcal • Carbohydrates: 97 g • Protein: 9 g • Fat: 35 g