Salted Caramel Apple Tart

Salted Caramel Apple Tart




Sweet and salty, this decadent caramel apple tart has it all!



  1. For the potato chip crust:
  2. Preheat oven to 325 degrees (F).
  3. In the bowl of a food processor (or high-power blender), combine the chips, flour, cornstarch, and sugars; pulse until the chips have been completely pulverized into fine crumbs.
  4. With the food processor running on low, add in the melted butter and pulse until well combined.
  5. Pour this crumb mixture into a 9-inch tart pan (with a removable bottom) and, starting with the sides, firmly press the crust evenly into the pan.
  6. Bake in the preheated oven for 12 minutes. Remove from oven and set aside to cool as you prepare the apple filling and topping.
  7. For the apple filling:
  8. In a large bowl combine the sliced apples, flour, sugars, spices, and vanilla; mix well, ensuring all of the apple slices are evenly coated. Set aside.
  9. For the topping:
  10. In a large bowl combine the oats, brown sugar, cinnamon, and flour; whisk until well combined. Using two forks, a pastry cutter, or your fingertips, cut in the chilled butter until the mixture resembles a coarse meal. Set aside.
  11. Assembly:
  12. Increase the oven temperature to 350 degrees (F).
  13. Evenly layer the coated apples on top of the par-baked crust, being sure to layer them tightly so they all fit. Don't worry if it looks like there are too many apple slices - they will shrink down while baking!
  14. Evenly sprinkle the apple layer with the crumb topping. Bake for 40 minutes, or until the crumb topping is golden brown.
  15. Remove the tart from the oven and cool on a wire rack for at least one hour before removing the metal tart shell and drizzling with salted caramel. This tart can be served warm, at room temperature, or cold. No matter what temperature, I recommend drizzling a little extra salted caramel on top of each slice before serving.
  16. For the salted caramel sauce:
  17. Add the sugar to a medium-sized, heavy-bottomed saucepan over medium-low heat. Stir for 30 seconds, then increase the heat to medium and, stirring constantly with a wooden spoon, cook until sugar transforms from clumps into a smooth amber-brown liquid. Pay close attention here - sugar burns FAST. Once the sugar has completely melted, add in the butter. Warning: the caramel will ferociously spatter when you add the butter, so do this with care.
  18. Stir the butter into the caramel sauce until completely melted, then slowly drizzle in the heavy cream, constantly stirring the whole time. Again, be careful here as the caramel tends to spatter when the cream is added.
  19. Boil the caramel for 1 minute, allowing it to rise in the pan as it cooks.
  20. Remove pan from heat and stir smooth. Whisk in the salt, cinnamon, and vanilla. Cool for at least 20 minutes before drizzling over the tart. Do not try touching the caramel before this time - it is dangerously hot!


1)To save time, you may make the salted caramel sauce in advance. Covered tightly, it may be stored in the fridge for up to two weeks. Warm the caramel sauce up in the microwave for 10-15 seconds before drizzling it over the tart. 2) Drizzle the caramel sauce over the tart right before serving. If you plan on having leftovers, I recommend slicing the tart without the caramel, then drizzling it on each slice right before serving. This will help the tart stay firm and fresh.

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Baker by Nature at