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–+ servings
A thick slice of Salted Caramel Apple Tart featuring a lattice crust and generous caramel drizzle on a white plate.

Salted Caramel Apple Tart

This recipe guides you through making a lattice-top apple tart featuring a salted caramel filling.
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Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 cup Salted caramel sauce, divided Homemade recommended
Apple Filling
  • 10 cups Apple slices, 1/4-inch-thick About 8 large peeled and cored apples
  • 1/2 cup Granulated sugar
  • 1 Tablespoon Fresh lemon juice
  • 1/4 cup All-purpose flour Spoon and level
  • 1.5 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground allspice OR ground cloves
  • 1/4 teaspoon Ground nutmeg
For Assembly
  • 1 Large egg Beaten with 1 Tablespoon milk for egg wash
  • 1 Tablespoon Milk For egg wash
  • 1/2 cup Salted caramel sauce Remaining sauce for drizzling
  • Coarse sugar Optional, for sprinkling

Equipment

  • 9-inch pie dish (1.5 to 2 inches deep)
  • Large bowl
  • Rolling Pin
  • Pastry wheel or sharp knife
  • Pastry brush
  • Baking sheet
  • Pie crust shield
  • Cooling rack

Method
 

  1. Prepare your chosen pie crust recipe through step 5. Chill the pie dough in the refrigerator for a minimum of 2 hours before use.
  2. If you are not using store-bought salted caramel sauce, prepare the homemade version now so it has time to cool.
  3. Make the filling: In a large bowl, combine the apple slices, sugar, lemon juice, flour, cinnamon, allspice/cloves, and nutmeg. Stir until everything is mixed well. Set the bowl aside.
  4. Roll out one disc of the chilled pie dough on a floured surface. Turn the dough every few rolls until you have a 12-inch diameter circle. Carefully place the dough into a 9-inch pie dish that is 1.5 to 2 inches deep. Press the dough into the dish smoothly.
  5. Spoon the apple filling into the crust. Pile the apples high and tightly together. Drizzle 1/2 cup of the caramel sauce evenly over the apples.
  6. Remove the second disc of chilled dough. Roll it into a circle between 12 and 14 inches in diameter. Cut strips of dough that are 1/2-inch to 3/4-inch wide using a pastry wheel or sharp knife. Weave the strips over and under each other to create a lattice top. Trim excess dough. Fold the overhang towards the center and pinch the edges to seal the top and bottom crusts. Crimp or flute the edges.
  7. Brush the top and edges of the pie crust lightly with the egg wash. Sprinkle with coarse sugar, if you are using it.
  8. Place the pie in the refrigerator for 20 to 30 minutes while you preheat the oven to 400°F (204°C).
  9. Place the pie onto a large baking sheet. Bake for 25 minutes. Then, reduce the oven temperature to 375°F (190°C) without removing the pie. Place a pie crust shield on the edges. Continue baking for 35 to 40 more minutes, or until the filling bubbles around the edges and reaches an internal temperature of about 200°F (93°C).
  10. If the top browns too much near the end of the bake time, remove the shield and tent the entire pie with foil.
  11. Remove the pie from the oven and place it on a cooling rack. Cool the pie for at least 3 hours before slicing. Drizzle the remaining salted caramel over the entire pie or onto individual slices.
  12. Store leftover pie covered at room temperature for up to 1 day or refrigerated for up to 5 days.

Notes

Cooling the pie for at least 3 hours is necessary. Slicing the pie while it is warm will result in a filling that is too juicy.

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