It all started with Salted Caramel Apple Hand Pies. Tangy apples paired with chewy caramel tucked into homemade pie crust pockets. It was hard to imagine exceeding such a perfect pairing. But ever on a mission to simplify mealtime, I took my favorite sweet-salty combination and transformed it into a 30-minute dessert: Easy Salted Caramel Apple Tart.
Much like last week’s Cheese and Pepperoni Pizza Bites, this apple tart recipe can be as homemade or as store-bought as your heart (and your schedule) desires. Your ingredient list is short and sweet, allowing the simple flavors of buttery pastry, tangy apples, sticky-sweet caramel and sea salt to shine.
Put your knife skills to the test to mimic the pattern I’ve created, or opt for a more rustic tart with overlapping apple slices in any arrangement you can imagine. You could even create individual tarts, à la Blueberry Cream Cheese Pastries.
Prefer candy to caramel? Don’t miss my fool-proof recipe for crunchy, crackly Candy Apples!
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- 1 sheet (half of a 17.3-ounce package) puff pastry, thawed
- 2 small Granny Smith apples
- 2 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 Tablespoons brown sugar
- 1 large egg
- 1/4 cup homemade or store-bought caramel sauce
- Sea salt, for garnish (optional)
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
- Slice the apples into thin (about 1/4-inch) pieces. Place them in a large bowl then add the lemon juice, vanilla extract and brown sugar to the bowl, tossing to thoroughly combine. Set aside.
- Unfold the sheet of puff pastry onto the lined baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Shake off any excess liquid from each apple slice then arrange them on the puff pastry inside the border area.
- Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the tart for 15 to 17 minutes until golden and puffed.
- Remove the tart from the oven oven, drizzle it with caramel sauce and sprinkle it with sea salt. Slice and serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
May the pears be used for this recipe?
Thank you Kelly. I tried this recipe and Olala, it was amazing.
Yay! I’m so thrilled you enjoyed it, Mai!
Great recipe, made it and it was a hit.
Definitely will be doing it again .
Awesome! I’m so glad you enjoyed the recipe, Josie!
I love the looks of this recipe for a picnic but my biggest hesitation is how do I transport it? Any suggestions?
Hi Anne! I’d leave it on the baking sheet and cover it with plastic wrap for the best shot at transportation success!
So glad you enjoyed it, Heather!
Nice “last minute” cake! Thank you!
You are so welcome! Glad you enjoyed the recipe :)
We made this tonight for our family’s Christmas dinner. It was delicious and super easy! Thank you!
So glad you enjoyed the recipe, Jessa!
That salted caramel is the same that comes on ice-cream ?
This is beautiful! But how did you get you apple slices so perfect? Did you use a mandolin?
Thanks, Megan! I used a very sharp chef’s knife … and some patience :)
Thank you so much for this delicious and easy recipe (complete with step-by-step pictures)! I made this for our Thanksgiving dessert and we all loved it!
Awesome! So glad you enjoyed the recipe, Linda :) Thanks so much for your kind comment!
Can it be put together and baked later ?
Hi George! It’s really best if prepared and baked immediately thereafter so the pastry doesn’t get too soggy. Hope this helps!
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