Tarte Aux Pommes Et Caramel (Caramel French Apple Tart)

I absolutely love French dessert.

Something about the delicate balance of flavors and trust in great quality ingredients that guarantees a delicious dessert.

This tart is a take on an apple pie cross caramel pie, with a light, buttery, flaky pastry.

Although it took me an hour just to slice the apple, it was definitely worth it, the result is an incredible apple ‘flower’ that looks professional and delicate.

I used dulce de leche for my caramel layer, but feel free to omit the caramel or interchange with an apple compote for something a little less indulgent.

Then again, why mess with perfection? ūüôā

Serves : 12

Tarte Aux Pommes Et Caramel – (Caramel French Apple Tart)

Ingredients :

Pastry (20cm circle pan)

©       150g plain flour

©       12g caster sugar

©       Pinch salt

©       Pinch nutmeg and cinnamon

©       120g unsalted, cubed chilled butter

©       1 egg yolk

©       30ml iced water

Method :

  1. While butter is chilled, remove from the fridge and weigh. Slice into small cubes, and set aside in a cold place (fridge is best) until required.
  2. Measure all other ingredients and place into a food processor.
  3. Add in cubed butter, and process until an almost crumbly dough is formed.
  4. Tip contents onto a working bench, and press together till a firm puck is formed. Wrap and place in the fridge for 30 minutes.

*If you want to make this pastry by hand, begin by doing step 1. Next, measure out the dry ingredients and using a rubbing motion, combine the butter with the ingredients will a crumble is formed. Add in liquids and sugar, and bind lightly till all incorporated. Form  a puck, wrap and place into a fridge for 30 minutes.


Caramel Layer:


©       Dulce de leche (approx. 100g)

(or thick caramel of choice)


  1. Remove pastry from fridge.
  2. Lightly flour a clean surface. Using a rolling pin, gently roll out the pastry puck, making sure to maintain a light dusting of flour occurs to prevent the pastry from sticking. Roll out a circle shape until 23cm in diameter is reached.
  3. Take your non-stick tart pan and gently place the pastry into the pan, slicing any offcuts.
  4. Preheat an oven to 200C (180C fan forced).
  5. Spread caramel as thick (or thin) layer on the base of the tart.


Apple Layer


©       3 red apples

©       3 green apples

©       1 tbsp. lemon juice

©       1 tbsp. apricot jam (warmed and sieved)


  1. Peel all 6 apples.
  2. Using a sharp knife, slice each apple into 4 parts, removing the core and leaving 4 relative semi-circle shaped apple remainders.
  3. With patience, slice each semi-circle apple section into thin slices. Repeat till the all the apples have been sliced.
  4. Once complete, place all slices into a bowl and dress with lemon juice to prevent browning.
  5. Take your caramel filled pastry tart, and line apple slices from largest to smallest in a fanning formation. Check out the pictures to help demonstrate, or check out a youtube tutorial to clear any confusion. You want the end result to be 30-ish layers, that make a flower like appearance.
  6. Once the tart is lined, place into the oven and bake for 15 minutes. Reduce the heat and bake for a further 20 minutes at 175C.
  7. Cool on a drying rack in the tart pan.
  8. Brush with jam.
  9. Present and serve!



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