Apple Tart with Cider-Caramel Sauce


This dessert is full of fall flavors! Baking tip: when rolling the Apple Tart crust, place the plastic wrap on a slightly damp surface to minimize slipping.

Apple Tart with Cider-Caramel Sauce
Yield: 6 to 8 servings
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  1. 1 1⁄2 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 1⁄2 teaspoon salt
  4. 1⁄2 cup cold unsalted butter, cut into small pieces
  5. 1⁄4 cup all-vegetable shortening
  6. 3 to 5 tablespoons ice water
  1. 5 Gala or Braeburn apples, peeled, cored, and cut into 8 wedges each (about 21⁄4 pounds)
  2. 3 tablespoons sugar, divided
  3. 1 tablespoon all-purpose flour
  4. 2 teaspoons fresh lemon juice
  5. 1⁄2 teaspoon ground cinnamon
  6. 2 tablespoons heavy whipping cream
  7. Cider-Caramel Sauce (recipe follows)
  1. In the work bowl of a food processor, combine flour, sugar, and salt for crust; pulse 2 times. Add butter and shortening, pulsing until mixture resembles coarse crumbs. Transfer flour mixture to a medium bowl; gradually add 3 tablespoons ice water, stirring until moistened. (Add remaining 2 tablespoons water, if needed.) Place dough on a lightly floured work surface; shape into a 6-inch disk. Wrap in plastic wrap, and refrigerate 1 hour.
  2. Preheat oven to 400°. Line a large baking sheet with parchment paper.
  3. Remove dough from refrigerator, and let stand for 5 minutes; unwrap dough. On a dampened surface, place 2 sheets of plastic wrap, overlapping slightly. Lightly sprinkle with flour. Place dough on plastic wrap, and top with two more sheets of plastic wrap, overlapping slightly. Roll dough into a 14-inch circle. Gently remove top sheets of plastic wrap. Place dough, plastic side up, on prepared pan. Remove remaining plastic wrap. (If dough has become soft, refrigerate until plastic wrap can be easily removed.)
  4. In a large bowl, stir together apple, 2 tablespoons sugar, 1 tablespoon flour, lemon juice, and cinnamon. Place apple mixture onto center of dough, leaving a 3-inch border. Fold edges of dough over apple mixture, crimping edges to seal. (Dough will not completely cover filling.) Brush dough with cream; sprinkle with remaining 1 tablespoon sugar.
  5. Bake until apples are tender and crust is golden brown, 45 to 50 minutes. Let cool completely on a wire rack. Serve with Cider-Caramel Sauce.
Taste of the South
Cider-Caramel Sauce
Yield: approximately 3/4 cup
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  1. 1⁄2 cup sugar
  2. 2 tablespoonswater
  3. 1 tablespoon light corn syrup
  4. 1 tablespoon cold unsalted butter
  5. 1⁄2 cup heavy whipping cream
  6. 2 teaspoons apple cider vinegar
  7. 1⁄4 teaspoon kosher salt
  1. In a small, heavy saucepan, place sugar. In a small bowl, combine 2 tablespoons water and corn syrup; stir well. Pour corn syrup mixture over sugar in saucepan, stirring to moisten. Cook, without stirring, over medium-high heat until golden, approximately 8 minutes. Remove from heat. Add butter; whisk until melted.
  2. Place cream in a microwave-safe measuring cup. Microwave on high until hot but not boiling, approximately 30 seconds. Slowly pour cream into caramel, stirring until smooth. (If mixture is not smooth, cook, stirring, over low heat until smooth.) Stir in vinegar and salt. Let stand until completely cool.
Taste of the South


  1. I love this recipe. I’ve never made the caramel sauce but the tart itself stands alone or is delicious with a scoop of ice cream. The crust is spectacular, although it can be a little tricky to work with at times. I make this all fall and winter.


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