1-First Step: Prepare the Crust and Preheat the Oven If you’re making your own pie crust, mix the dough and chill it for 30 minutes to ensure it rolls out easily. This step helps achieve that flaky texture everyone loves in a caramel apple tart. Once ready, preheat your oven to 350 degrees Fahrenheit to get it hot for baking.

2-Second Step: Prep the Apples Add the juice from 1 lemon to a large bowl to create a protective bath for your apples. Core and thinly slice 3 large or 4 small apples Granny Smith works best for their tartness then toss the slices in the lemon juice right away. This keeps them from browning and adds a fresh zing to the caramel apple tart filling.

3-Third Step: Mix the Filling To the apple mixture, add 1/2 cup granulated sugar, 2 tablespoons tapioca starch or cornstarch, and 1 1/2 teaspoons apple pie spice, then mix everything well. For more ideas on fruit fillings, check out our strawberry rhubarb pie filling recipe which pairs nicely with tart concepts. This combination creates a spiced, thickened filling that will bubble perfectly in the oven.

4-Fourth Step: Assemble the Tart Roll out the pie crust and fit it into a tart pan, trimming any excess edges for a neat look. Arrange the apple slices in the crust, pouring any leftover juices from the bowl over them for extra flavor. If you’re adapting for dietary needs, like using gluten-free crust, this is the time to ensure it fits well.

5-Fifth Step: Bake the Tart Bake the tart for 45-55 minutes until the filling bubbles and the apples soften. Keep an eye on it and cover with foil if the apple tips start to brown too quickly, maintaining that golden finish. This step really brings out the essence of a caramel apple tart, with the spices and apples melding together.

6-Sixth Step: Make the Caramel Sauce While the tart cools, combine 1 cup granulated sugar, 1/2 teaspoon sea salt, and 1/4 cup water in a saucepan over medium heat. For tips on perfect sauce, visit this caramel sauce guide to learn the basics. Stir occasionally for 4-5 minutes until the sugar dissolves, then stop stirring and let it bubble on medium-low for another 4-5 minutes until it turns golden brown.

7-Final Step: Finish and Serve Remove the tart from the oven and let it cool on a wire rack. Once ready, stir 4 tablespoons butter and 1/4 cup heavy cream into the caramel sauce it will bubble up, so be careful. Drizzle about half to three-quarters of the sauce over the tart before serving, and slice it up for a warm, delightful treat. For more fall desserts, explore our peach cobbler recipe that complements this one nicely.