Caramel Apple Tart with Pecans

This elegant Caramel Apple Tart is one of my all time favorite recipes! It pairs sweetly spiced apples with rich salted caramel and buttery pecans for a dessert that hits all the right notes. Move over apple pie, this Caramel Apple Tart is here to steal the show!

4.6 from 38 votes

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: 8

Calories: 408kcal

Ingredients

6 Tablespoons unsalted butter (cut into small chunks)
1 Tablespoon vegetable oil
3 Tablespoons water
1 Tablespoon granulated sugar
Pinch salt
1 cup + 2 Tablespoons all purpose flour

For the apples:

3 crisp, sweet tart apples (like Cosmic Crisp or Pink Lady)
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
2 Tablespoons granulated sugar
1 Tablespoon all purpose flour
1/4 cup chopped pecans

For the Maple Caramel:

4 Tablespoons unsalted butter
1/2 cup pure maple syrup
3/4 cup heavy cream
12/-3/4 teaspoon coarse or flaky sea salt (to taste)

Instructions

For the tart crust:

Preheat the oven to 400 degrees. In an oven safe bowl, combine butter, oil, water, sugar, and salt. Place the bowl in the oven for 15 minutes, or until the butter is bubbling and just starting to brown.
Carefully remove the bowl of butter from the oven and set it on a hot pad. Dump in the flour and use a wooden spoon to stir the mixture together until the dough forms a ball.
Once the dough is cool enough to handle, transfer it to a 9 inch round tart plate with a removable bottom. Press it down with a spatula, then use your fingers to spread it evenly across the pan and up the edge of the tart pan. Prick the bottom of the dough with a fork. Place the tart crust in the oven and bake for 15-17 minutes, or until the edges are starting to brown.

For the apple filling:

While the tart bakes, peel and core the apples and cut into thin slices. In a bowl, toss the apples with cinnamon, cardamom, sugar, and flour.
Remove the tart dough from the oven and reduce the temperature to 375 degrees. Arrange the apple slices inside the tart, standing them up against each other and overlapping them in concentric circles from the outside in. Place the tart back in the oven for 20 minutes.

For the caramel sauce and final bake:

While the tart bakes, prepare the caramel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the maple syrup and bring to a boil. Boil for 2 minutes, stirring often.
Whisk in the cream and return the mixture to a boil, stirring constantly. Continue to boil for 8-10 minutes, whisking often, until the mixture has deepened in color and coats the back of a spoon. Remove from heat. Add salt, to taste.
Remove the tart from the oven and pour all but 1/4-1/3 cup of the sauce over the top. You want everything to be well covered in the caramel. Return the tart to the oven for an additional 16-18 minutes or until apples are softened and crust is browned. Allow to cool for at least 10 minutes before removing the tart from the pan.
Serve warm or at room temperature with leftover caramel sauce, if desired.

Notes

You can substitute our classic salted caramel sauce or a store bought caramel sauce for this recipe if you prefer.
Feel free to omit the pecans or swap them for walnuts or sliced almonds.
If you don't have a tart pan, this can be made in a standard pie plate. I recommend using our Buttermilk Pie Crust if you go this route.
This tart keeps well at room temperature, covered with plastic wrap, for about 3 days.

Equipment

tart pan

Course Dessert

Cuisine American

Keyword caramel apple tart

Nutrition