Cinnamon Caramel Apple Tart

I made this cinnamon caramel apple tart for Thanksgiving this year and we loved it! The crust is buttery with just the right amount of sweet and saltiness to it. The cinnamon caramel is luscious and blends perfectly with the tart green granny smith apples. It resembles an apple pie in a way but also has it’s own unique vibe to it.

I love the way the apples look lined up and layered and this tart is a great canvas to make something beautiful. It really bakes up beautifully too. You can leave the peels on the apples or take them off. I left them on mine but it does give the apples a little more chewy when it’s fully baked. Something I don’t mind but if you want slightly softer apples then peel them.

The cinnamon caramel will bake into the bottom of the crust so be sure to grease your tart pan so it doesn’t stick. The caramel gives the crust this gorgeous texture and flavor though! The caramel also meshes with the apples so nicely. I seriously love this tart and ate like half of it myself over the Thanksgiving weekend. It’s great with a dollop of whipped cream or ice cream too.

What you need to make this cinnamon caramel apple tart:

Makes 1 – 10 inch tart

For the tart crust:

• 1 1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup butter – cold
• 7-8 tablespoons water

For the cinnamon caramel:

• 2 cups sugar
• 1 teaspoon salt
• 6 tablespoons corn syrup
• 8 tablespoons salted butter
• 1/2 cup cream
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon – more to sprinkle on top

• 6 Green Granny Smith Apples – thinly sliced, optional to peel or you can leave the skins on.

Instructions

Make tart crust:

1. Pre-heat oven to 350 F.
2. Grease your tart pan, this dough caramelizes on the bottom and will stick if not greased.
3. Mix together the flour, the sugar and salt.
4. Add the cold butter chunks and use a pastry cutter or fork to work butter into dough until dough starts looks crumby.
5. Add the cold water one tablespoon at a time and mix until dough can form a ball.
6. Roll dough out on a piece of parchment paper so it’s thin and the right dimensions for your tart pan.
7. Place tart pan on top and slide your hand under the parchment paper and flip the pan over with the tart dough on top.
8. Work dough into the edges of your tart pan then take a knife and trim along the top edge of the tart pan so you have a clean edge.

To make the cinnamon caramel:

1. In a microwave safe bowl or in a sauce pan, add sugar, salt, corn syrup, salted butter, cream, vanilla and cinnamon together and stir.
2. Microwave for 1 minute and stir. mixture will be runny and we want it runny.
3. If using a sauce pan, heat until mixture heats up and sugar starts to dissolves, remove from heat.

For assembly:

1. Fill crust with 1/2 cinnamon caramel mixture, line 1/2 of the apple slices on top of caramel.
2. Then add the other half of the cinnamon caramel , followed by the other half of apples.
3. Bake at 350 F. for 1 hour.
4. Sprinkle with cinnamon and let tart rest until cooled, then enjoy.

Printable recipe is below.

Here are a few other tarts you may love:

Print Recipe

5 from 2 votes

Cinnamon Caramel Apple Tart

Butter crust, luscious cinnamon caramel with tart green apples, this cinnamon caramel apple tart is delicious!

Prep Time20 minutes mins

Cook Time1 hour hr

Course: Dessert, treat

Cuisine: American, Dessert, French, treat

Keyword: Apple, caramel, Christmas, Dessert, Easter, Fall, Thanksgiving

Servings: 1 10 inch tart

Ingredients

• For the tart crust:
• 1 1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup butter – cold
• 7-8 tablespoons water
• For the cinnamon caramel:
• 2 cups sugar
• 1 teaspoon salt
• 6 tablespoons corn syrup
• 8 tablespoons salted butter
• 1/2 cup cream
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon – more to sprinkle on top
• 6 Green Granny Smith Apples – thinly sliced optional to peel or you can leave the skins on.

Instructions

• For tart crust:
• Pre-heat oven to 350 F.
• Grease your tart pan, this dough caramelizes on the bottom and will stick if not greased.
• Mix together the flour, the sugar and salt.
• Add the cold butter chunks and use a pastry cutter or fork to work butter into dough until dough starts looks crumby.
• Add the cold water one tablespoon at a time and mix until dough can form a ball.
• Roll dough out on a piece of parchment paper so it’s thin and the right dimensions for your tart pan.
• Place tart pan on top and slide your hand under the parchment paper and flip the pan over with the tart dough on top.
• Work dough into the edges of your tart pan then take a knife and trim along the top edge of the tart pan so you have a clean edge.
• For cinnamon caramel:
• In a microwave safe bowl or in a sauce pan, add sugar, salt, corn syrup, salted butter, cream, vanilla and cinnamon together and stir.
• Microwave for 1 minute and stir. mixture will be runny and we want it runny.
• If using a sauce pan, heat until mixture heats up and sugar starts to dissolves, remove from heat.
• For assembly:
• Fill crust with 1/2 cinnamon caramel mixture, line 1/2 of the apple slices on top of caramel.
• Then add the other half of the cinnamon caramel , followed by the other half of apples.
• Bake at 350 F. for 1 hour.
• Sprinkle with cinnamon and let tart rest until cooled, then enjoy.