Cinnamon Vanilla Caramel French Apple Tart

Cinnamon Vanilla Caramel French Apple Tart

Let those beautiful fall apples shine in this classic French Apple Tart. With a little Caramel Kitchen Cinnamon Vanilla Caramel Sauce over the top your dessert is sure to please—and if you decide to eat some for breakfast too we won’t tell!


Pastry Crust

  • 2 c. all-purpose flour
  • ½ tsp. kosher salt
  • 1 Tbs. sugar
  • 12 Tbs. (1 ½ sticks) cold unsalted butter, diced
  • ½ c. ice water

Apple Filling


For the pastry crust – 

  1. Place flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for several seconds to combine. Add the butter and continue to pulse until the butter is in small pieces the size of peas. While running, pour the ice water down the feed tube and pulse until just combined. 
  2. Flour a board and dump the dough onto it, kneading quickly into a ball. Wrap in plastic and refrigerate at least 1 hour or overnight.

For the tart – 

  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper or silicone mat.
  2. Roll the dough into a rectangle, slightly larger than 10×14. Trim the edges and place on the prepared pan and return to refrigerator while preparing the apples.
  3. Peel and core apples and cut into ¼” slices. 
  4. Remove dough from refrigerator. Place overlapping slices of apples diagonally down the middle of the dough and continue to make diagonal rows with the remainder of the apples. Trim any apple that hangs over the side of the dough. Sprinkle the tops of the apples with 1/3 cup sugar and finely diced butter.
  5. Bake for 45 minutes to 1 hour, or until the pastry is browned along the edges and the apples start to brown. The apple juices and sugar will burn the edges of the pan but the tart will be okay! 
  6. Once the tart is finished, gently heat the Cinnamon Vanilla Caramel Sauce and, using a pastry brush, evenly coat the top of the tart. 
  7. Allow to cool slightly before cutting into desired pieces. Serve warm or at room temperature.

Recipe adapted from this original