If you’re craving a dessert that feels like a warm hug on a crisp autumn day, this Caramel Apple Tart with Cinnamon and Apricot Glaze Recipe is exactly what you need. It combines a perfectly flaky short crust with tender, thinly sliced apples nestled in a luscious cinnamon-infused caramel sauce. Then, it’s finished with a shiny apricot glaze that adds a subtle fruity sweetness and beautiful sheen. This tart manages to be both elegant enough for a special occasion and comforting enough for a cozy family night at home. Every bite is like a little celebration of fall flavors!
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe, and you’ll find that each component plays a crucial role. From the buttery short crust that holds everything together to the cinnamon-spiced caramel that elevates the apples, every ingredient is simple but essential for creating that perfect balance of texture, taste, and color.
- Flour, for rolling: Keeps your work surface smooth and prevents sticking when shaping the tart dough.
- One disk basic short crust pastry, chilled: Provides a crisp, buttery base that’s sturdy but tender.
- 1/2 cup (100 grams) sugar: Used for the caramel, this gives the tart that sweet, deep flavor.
- 2 tablespoons unsalted butter: Adds richness and helps create that luscious caramel texture.
- 1 teaspoon kosher salt (such as Diamond Crystal): Balances sweetness and enhances the overall flavor complexity.
- 3 tablespoons heavy cream: Essential for making the caramel smooth and silky.
- 1/2 teaspoon ground cinnamon: Adds warm spice that perfectly complements the apples.
- 3 to 4 small assorted apples (3 to 5 inches in diameter): Using a variety gives a more interesting flavor and texture.
- 2 tablespoons sugar: Sprinkled on top of apples to help caramelize and add extra sweetness.
- 1 tablespoon unsalted butter, cut into pieces: Dotted on top for extra richness and a golden finish.
- 2 tablespoons apricot jam: Creates a shiny glaze that makes the tart visually stunning and adds a hit of fruity sweetness.
How to Make Caramel Apple Tart with Cinnamon and Apricot Glaze Recipe
Step 1: Prepare and Chill the Tart Shell
Start by rolling your chilled short crust pastry on a lightly floured surface into an 11-inch circle. Transfer it carefully into a 9-inch fluted tart pan with a removable bottom. Press the dough gently into the edges, letting any excess overhang the sides. Use a rolling pin to trim off the extras for a clean edge, then pop your tart shell into the freezer for at least 20 minutes to firm up. This chill time helps prevent shrinking during baking and keeps the crust beautifully crisp.
Step 2: Make the Cinnamon-Infused Caramel
While the shell chills, it’s time to make the caramel that will tie everything together. Combine sugar, butter, salt, and a little water in a medium heavy-bottomed saucepan over medium-high heat. Let the butter melt and the sugar dissolve without stirring, just swirling the pan occasionally to avoid burning. When the mixture reaches a deep golden brown, carefully add the heavy cream—watch out for sizzling and steam! Stir it smooth and return to heat briefly. Finish by folding in the cinnamon, which adds a cozy warmth that pairs beautifully with the apples.
Step 3: Slice the Apples Artfully
Preheat your oven to 375°F (190°C). Now, take your chosen apples and cut them evenly around each core into four pieces, then slice each piece thinly into half-moons. Keeping the slices grouped makes it easier to fan them out when assembling the tart, giving you that stunning layered look that’s as much a feast for the eyes as for the palate.
Step 4: Assemble the Tart
Pour the slightly cooled caramel into the frozen tart shell, spreading it evenly with the back of a spoon so it creates a smooth base. Then gently arrange the apple slices on top, pressing down just enough to fan them neatly and fill any gaps. Sprinkle the apples with sugar to encourage caramelization, and dot the top with small pieces of butter to ensure a rich and golden finish during baking.
Step 5: Bake to Golden Perfection
Place the tart on the lowest rack of your oven and bake for 40 to 50 minutes. Keep an eye on the crust color and tent with foil if it gets too brown too quickly. Even if the caramel looks wet as the tart comes out, don’t worry—it will thicken as it cools, creating a heavenly sticky layer that complements the tender apples perfectly.
Step 6: Finish with Apricot Glaze
While the tart is baking, warm the apricot jam slightly and strain it through a fine mesh sieve to remove any bits of fruit for a smooth finish. When the tart is out of the oven, brush the apples with the warm glaze immediately to coat them in a beautiful shine and add a hint of fruity flavor that balances the caramel’s richness.
How to Serve Caramel Apple Tart with Cinnamon and Apricot Glaze Recipe
Garnishes
For extra flair, a sprinkle of toasted almonds or walnuts gives a lovely crunch that contrasts the tender apples. A dusting of powdered sugar can add a delicate snowy finish, while a dollop of freshly whipped cream or vanilla ice cream introduces cool creaminess against the warm tart.
Side Dishes
This tart pairs wonderfully with autumn-inspired sides such as maple roasted pecans or a simple vanilla bean custard. For a more casual dessert, serve alongside a hot cup of spiced apple cider or a rich cup of coffee to complement the tart’s warming cinnamon notes.
Creative Ways to Present
Try cutting the tart into rustic wedges and serving on individual wooden boards for a cozy, farmhouse feel. Alternatively, use edible flowers or fresh mint sprigs for a touch of elegance when serving guests. You could also incorporate this tart into a brunch spread alongside croissants and fresh fruit for a truly impressive display.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your tart tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it easy to enjoy in the days following your baking session without sacrificing texture or flavor.
Freezing
If you want to prepare ahead, you can freeze the baked tart. Wrap it well with plastic wrap and foil to prevent freezer burn. When stored properly, it can last up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
To bring back that fresh-baked warmth, reheat your tart slices in a 350°F (175°C) oven for about 10-15 minutes. Avoid using the microwave to preserve the crispness of the crust and the integrity of the caramel and glaze.
FAQs
Can I use refrigerated pie crust instead of homemade dough?
Absolutely! A good quality store-bought refrigerated pie crust works well and saves time. Just be sure to chill it firmly before baking to help maintain that perfect texture.
What types of apples are best for this tart?
Choose a mix of sweet and tart apples such as Granny Smith, Honeycrisp, and Fuji for the best flavor balance and texture variety.
Can I make the caramel ahead of time?
Yes, you can prepare the caramel up to a day in advance, just keep it covered and at room temperature. Gently warm it if it thickens too much before assembling the tart.
How do I prevent the tart crust from getting soggy?
Chilling the crust before baking and spreading the caramel while warm are key steps. You can also bake the crust briefly (blind bake) before adding filling for extra crispness.
Is there a vegan version of this recipe?
To make it vegan, substitute butter with plant-based margarine and use coconut cream instead of heavy cream. Be cautious with the glaze and verify the apricot jam’s ingredients.
Final Thoughts
Now that you’ve got the full scoop on this Caramel Apple Tart with Cinnamon and Apricot Glaze Recipe, I hope you’ll dive in and create this delicious masterpiece in your kitchen. It’s a dessert that not only tastes incredible but also brings joy to everyone who gathers around the table. Baking this tart is like wrapping yourself in the warmth of fall’s best flavors, and trust me—you’re going to love every bite!
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Caramel Apple Tart with Cinnamon and Apricot Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 1 (9-inch) tart, 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic Apple Tart features a buttery short crust pastry filled with a luscious cinnamon caramel and topped with thinly sliced, tender apples. The caramel adds a rich sweetness that perfectly complements the tart’s crisp apples, finished off with a glossy apricot jam glaze for an irresistible dessert that’s perfect for any occasion.
Ingredients
Pastry and Caramel
- Flour, for rolling
- 1 disk basic short crust pastry, chilled
- 1/2 cup (100 grams) sugar
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 3 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
Apple Filling and Topping
- 3 to 4 small assorted apples (3 to 5 inches in diameter)
- 2 tablespoons sugar
- 1 tablespoon unsalted butter, cut into pieces
- 2 tablespoons apricot jam
Instructions
- Roll and Prepare Crust: On a lightly floured surface, roll the chilled dough into an 11-inch circle. Transfer it to a 9-inch fluted tart pan with a removable bottom. Press the dough into the pan sides and let the overhang rest on the edge. Use a rolling pin to trim excess dough by running it over the top edge of the tart. Freeze the crust until firm, about 20 minutes.
- Make the Caramel: In a medium heavy-bottom saucepan, combine sugar, butter, kosher salt, and 2 tablespoons water. Cook over medium-high heat, swirling the pan gently to dissolve the sugar without stirring, until the mixture turns a deep golden brown, about 6 minutes. Remove from heat and carefully stir in the heavy cream (watch for sputtering). Return to heat and stir until smooth, about 30 seconds. Set aside to cool until warm and pourable, then stir in the ground cinnamon.
- Prepare the Apple Filling: Preheat the oven to 375°F (190°C). Core each apple by cutting around the core into quarters, discarding the square core pieces. Thinly slice each quarter into half-moon shapes, keeping the slices grouped together on the cutting board.
- Assemble the Tart: Pour the slightly cooled caramel into the frozen tart shell and spread evenly across the bottom with the back of a spoon. Arrange the apple slices on top, gently pressing and fanning each group of slices and trimming as needed to fill gaps. Sprinkle 2 tablespoons sugar over the apples and evenly dot with 1 tablespoon butter pieces.
- Bake the Tart: Bake on the lowest oven rack until the crust is deep golden brown and the apples are tender, about 40 to 50 minutes. If the crust browns too quickly, tent it loosely with foil. Note that the caramel may appear wet but will thicken as it cools.
- Glaze the Tart: While baking, stir apricot jam and strain through a fine mesh sieve to remove larger fruit pieces. When the tart is out of the oven and slightly cooled, brush the apples lightly with the jam using a pastry brush. Let cool further before serving.
Notes
- Use assorted apples for varied textures and flavors; firm apples like Granny Smith, Honeycrisp, or Fuji work well.
- Ensure caramel is not too hot when poured into the crust to prevent melting the dough.
- Freezing the crust before filling helps prevent sogginess during baking.
- Tent the tart with foil if the crust edges brown too fast to avoid burning.
- Serving warm or at room temperature enhances the flavor and texture of the tart.
