Getting started with this caramel apple tart begins with simple prep work to set you up for success. First, prepare the pie crust according to your recipe and chill it in the refrigerator for 30 minutes. This step helps the crust hold its shape and gives you a flaky base that’s worth the wait.

Next, preheat the oven to 350 degrees Fahrenheit and get your apples ready. Add the juice from 1 lemon to a large bowl, then thinly slice the 3 large or 4 small apples and toss them in the lemon juice to keep them from browning. In the same bowl, mix the apples with 1/2 cup granulated sugar, 2 tablespoons tapioca starch or cornstarch, and 1 and 1/2 teaspoons apple pie spice until they’re evenly coated for that spiced filling.

Roll out the pie crust and press it into a tart pan, trimming the edges as needed for a neat finish. Arrange the apple slices in a spiral or your favorite design in the tart pan, and pour any remaining juices from the bowl into the pan. Here, you can add an easy caramel sauce guide for more tips on perfecting your drizzle.

Bake the tart for 45 to 55 minutes, or until the filling is bubbling and the apples have softened. If the apple tips start to burn, cover the tart with foil to protect them. Let it cool on a wire rack before serving, and consider linking to our grilling techniques page for complementary outdoor cooking ideas that pair well with this sweet treat.

To make the caramel sauce, combine 1 cup granulated sugar, 1/2 teaspoon sea salt, and 1/4 cup water in a saucepan over medium heat. Stir occasionally for 4 to 5 minutes until the sugar dissolves, then stop stirring, reduce the heat to medium-low, and let it simmer for about 4 to 5 minutes until it turns golden brown.

Immediately remove the saucepan from the heat and stir in 1/4 cup heavy cream and 4 tablespoons butter; the mixture will bubble vigorously. For a deeper dive, check out this easy caramel sauce recipe to refine your skills.

Remove the tart from the pan and drizzle it with about half to three-quarters of the caramel sauce, saving the rest for another use. Slice and serve it warm for the best experience. This method ensures a glossy finish that makes the tart even more inviting.