This Caramel Apple Tart pairs tender, spiced apples with a buttery pie crust and a generous drizzle of homemade caramel.
It’s over-the-top delicious and perfect for fall baking season!
Unbaked store-bought pie crust Granny Smith apples Granulated sugar All-purpose flour Ground cloves Ground cinnamon Salt Egg Water
Toss apples with the flour, sugar, cloves, cinnamon, and salt. Spoon the filling over the crust. Fold the edges over the filling, pinching them together.
Whisk the egg and water in a small bowl and brush the egg wash onto the crust. Bake for 25 minutes, or until the crust is golden and the filling is bubbly.
Combine cream, corn syrup, sugar, butter, and salt. Use a candy thermometer until the mixture reaches 245ºF. Stir in the vanilla extract.
Drizzle the tart with the caramel topping, slice, and serve with whipped cream or a scoop of vanilla ice cream.
Of course, if you want to make this Caramel Apple Tart even easier, you can skip the homemade caramel sauce and use store-bought.
Just make sure you spring for a high-quality brand! You want it to be thick and creamy, not thin and syrupy.