Go Back

Salted Caramel Apple Cinnamon Rosette Tart

A delightful tart featuring layers of flaky crust, tender apples, and rich salted caramel, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice water
For the filling
  • 3-4 pieces apples, thinly sliced
  • 1 teaspoon cinnamon
  • 1/2 cup salted caramel sauce
  • 1 piece egg, beaten (for egg wash)

Method
 

Make the Dough
  1. In a large bowl, mix the flour, sugar, and salt together.
  2. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Apples
  1. While your dough rests, thinly slice your apples. Toss them gently with cinnamon for a balanced flavor.
Roll out the Dough
  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out your chilled dough into a large circle, about 1/8 inch thick. Transfer it to a tart pan.
Layer the Apples
  1. Arrange the apple slices in overlapping circles, making sure to leave some space in between so the caramel can flow through.
  2. Drizzle salted caramel sauce over the apples.
Final Touches
  1. Use the beaten egg to brush the edges of the dough for a golden finish.
Bake
  1. Bake the tart for 25-30 minutes, or until the apples are tender and the crust is golden brown.
Cool & Serve
  1. Allow it to cool slightly before slicing.
  2. Serve warm, drizzled with additional salted caramel if desired.

Notes

Store any uneaten portion in the refrigerator, covered tightly, for up to 3 days. If you want to keep it for longer, it can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.