This caramel apple tart recipe can be made as one large tart instead of the individual tarts mentioned below, which are great for tea parties.
Lightly grease six to eight (depending on pan size) individual tart pans or wide, shallow muffin cups.
Prepare pie crust recipe for apple tart shells. You can also use pre-made tart shells and fill with apple mixture.
Preheat oven to 375º F / 190º C.
Cut slices of apples - three for each of the tarts - and drop in the lemon juice. Melt butter in skillet and sauté apple pieces until browned on edges and starting to caramelize. Remove from skillet and let cool.
Chop remaining apples into small pieces and place in pan with superfine sugar. Cook until soft, about 25 minutes
Remove shells from refrigerator and bake blind in preheated oven for 10 minutes. Remove weights and paper. Return to oven for 5 more minutes.
Spoon the cooked apple mixture into shells and arrange 3 of the reserved apple slices on top of each.
Bake for 30 minutes. Remove from oven.
Meanwhile, heat granulated sugar and water in a pan until sugar dissolves. Boil until caramel forms and remove from heat. Add cream while stirring constantly until well mixed and smooth caramel color.
Pour caramel over apples and sprinkle lightly with cinnamon. Chill for at least an hour.
*Garnish suggestions: candied leaves, dollop of thick cream, or sprinkle with confectioner's sugar.
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