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This Easy Caramel Apple Tart is just that, EASY to make. It’s a dessert though that looks both stunning and complicated. Using refrigerated puff pastry is the secret to ease. Just roll, score, top and bake. I like using two kinds of apples; Granny Smith and Fuji. If you prefer another kind of sweet apple, use that. I always use both sweet and tart apples with apple desserts because the tart and sweet balance each other. Topping with my homemade caramel sauce takes it over the top but you can use your favorite jarred sauce if you’d like.
Tips for the Best Caramel Apple Tart
- Let the puff pastry sit at room temperature for 10 minutes before rolling out.
- Slice your apples the same thickness so they cook evenly. The thinner the better. If you aren’t sure how thin to slice them or don’t think you’ll be able to achieve even slices, grab a mandolin slicer.
- Make my homemade caramel sauce ahead of time since there is a long cool time. You can reheat it if it gets too hard to drizzle.
Easy Caramel Apple Tart
A beautiful and easy apple tart that's made with two kinds of apples, refrigerated puff pastry and homemade caramel sauce. It's a showstopping dessert that looks like it came from a professional bakery.
Ingredients
- 1 roll of refrigerated puff pastry
- 4 apples 2 granny smith and 2 fuji
- 1 egg for egg wash - mix egg with a TB water
- Cinnamon & Sugar 1/4 C sugar + 1 TB cinnamon
- Caramel Sauce
Instructions
- Slice apples thinly.
- Roll out the refrigerated puff pastry and score a 1" border.
- Place apples in rows alternating between granny smith rows and fuji rows. Overlap the next row of apples 3/4 of the way up on the previous row.
- Sprinkle the apples with cinnamon and sugar. If you don't have premade, then mix 1/4 C sugar with 1 TB of cinnamon. Use it all to top the apples.
- Brush the puff pastry edge with egg wash.
- Bake at 425 for 25 minutes until it's golden brown.
- Drizzle on my homemade caramel sauce. Slice and serve.
Tried this recipe?Let us know how it was!