French Caramel Apple Tart

Quick Summary: This French caramel apple tart layers a buttery shortbread crust, smooth vanilla pastry cream, and caramelized Pink Lady apples under a glossy caramel topping. It takes about 2 hours, serves 10, and works for date nights, dinner parties, and the holidays.

What is French caramel apple tart?

French caramel apple tart is a shortcrust dessert built in layers: a pressed shortbread crust, a vanilla pastry cream, and caramelized apples finished with a caramel glaze. Unlike a rustic apple tart or a Tarte Tatin, it is assembled cold and served chilled, so each layer stays distinct.

The crust is based on shortbread cookies. They are pulsed in a food processor until crumbs, mixed with melted butter, and pressed into a tart pan rather than rolled out, which makes it beginner-friendly.

The vanilla cream is based on a classic pastry cream and comes together quickly. The one step that takes care is making dry caramel to caramelize the apples, but the recipe walks you through it. Use apples with the name Pink Lady®.

Why you'll love this recipe

1. This shortbread apple tart is easy to make: no rolling out the crust and no blind baking.
2. Topped with shiny caramelized apples, the tart makes a rich, dressed-up dessert.
3. The caramel topping and caramelized apples pair nicely with a tangy note of lime.
4. It highlights autumn flavors and works well as a fall dessert.

Best apples to make an apple tart

For this tart, I use Pink Lady^® apples, a trademarked variety (cultivar name Cripps Pink) registered in Australia. They are high in sugar and acid, which slows browning once sliced, so the apple layer stays fresh-looking.

Pink Lady® apples hold their shape when cooked, which makes them a good pick for this caramel apple tart. If you cannot find Pink Lady® apples, use Honeycrisp, Fuji, Gala, or Braeburn. For more guidance, see The Six Best Apples for Baking.

How to make dry caramel?

Dry caramel is sugar melted and cooked on its own, with no added water, until it liquefies and turns deep gold. To make it, heat granulated or caster sugar in a saucepan over medium heat.

Swirl the pan instead of stirring with a spoon or spatula. The sugar melts in patches at first; keep swirling, and it will melt evenly.

Once the caramel reaches a deep gold color, it is ready. Take the pan off the heat and pour the caramel onto parchment paper.

For more on dry versus wet caramel, whether to stir, and how to tell when caramel is done, see How To Make Hazelnut Praline Paste.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Shortbread cookies: either use homemade shortbread cookies or store-bought shortbread fingers.

• Butter: the tart recipe calls for unsalted butter.

• Milk: use whole milk for this recipe.

• Egg yolks: use large chilled eggs to separate egg yolks from egg whites. You will love this egg separator once you try it!

• Sugar: use either granulated or caster sugar.Cornstarch

• Cornstarch: used to make the pastry cream, the base for the vanilla cream in the recipe.

• Gelatin: use a 200-bloom gelatin sheet.

• Vanilla bean: Use top-quality Madagascar vanilla beans for the most flavor.

• Apples: Pink Lady® apples are the best for making the tart because they are slow to oxidize, or simply put, to turn brown when sliced. To replace Pink Lady® apples, use Red Delicious, Gala, Fuji, or Honeycrisp apples.

• Lime zest: buy an organic, untreated lime and use a zester grater to make the lime zest. You can replace lime zest with orange zest.

• Neutral glaze: This makes the caramel apple tart even more dazzling and adds a professional touch. Use only 3.5 oz (100 g) of ready-made neutral glaze to make the caramel topping. You can omit this step or use the cake glaze only instead of making the caramel topping. To make the neutral glaze, please see note #3 in the recipe card below.

Equipment

To make a French caramel apple tart at home, gather these basic baking tools before you start:

• food processor
• rectangular tart pan
• saucepan
• hand whisk
• silicone spatula
• pastry brush
• fine-mesh sieve
• bent spatula

How to make French caramel apple tart

Step 1. Preheat oven to 355°F (180°C). To make the shortbread cookie crust, place the shortbread fingers in the bowl of a food processor and pulse until they resemble breadcrumbs (photo 1). Add the melted butter and mix with a rubber spatula or by hand (photo 2).

Step 2. Transfer the mixture into a rectangular tart pan with a removable bottom. Using your hands, pat out the cookie dough so it covers the bottom and sides of the pan to the edge (photo 3). Then bake for 10 minutes. Remove the cookie crust from the oven and refrigerate for 30 to 60 minutes.

Step 3. Keep the oven temperature at 355°F (180°C). To make caramelized apples, place granulated sugar in a saucepan and bring it to a simmer over medium heat (photo 4).

Step 4. Swirl the pan over the stove to make caramel. Pour caramel onto parchment paper and let it cool down (photo 5). Break the caramel into pieces and reduce it to a powder using a chopper or food processor (photo 6).

Step 5. Peel the apples, cut them into large cubes, and place them in a dish. Add the lime zest and the caramel powder (photo 7), then mix. Cover the dish and bake for 30 minutes.

Step 6. Stir halfway through cooking (photo 8). Transfer the caramelized apples to a bowl and let them cool down before assembling the tart.

Step 7. To make the vanilla cream, soak gelatin in cold water for 5 to 10 minutes. In a separate bowl, whisk the egg yolks, sugar, and cornstarch with a hand whisk (photo 9)

Step 8. Heat milk, add a whole vanilla bean, and infuse for 20 minutes in a covered container. Remove the bean and bring milk to a boil. Then pour hot milk into the egg yolks/sugar/starch mixture, stirring constantly. Return the mixture to the pan and heat over medium heat for about 1 minute, stirring constantly (photo 10).

Step 9. Remove the cream from heat, add the drained gelatin, and mix. Transfer the cream to a bowl and let it cool down to 104°F (40°C) or warm to the touch. Gradually add the butter, cut into small cubes, and mix with the spatula (photo 11). Cover the cream with plastic film in contact and refrigerate.

Step 10. To assemble the tart, take the tart crust from the freezer and keep it in a tart pan. Garnish the bottom of the tart with vanilla cream up to two-thirds (photo 12). Arrange caramelized apples and refrigerate.

Step 11. To make the caramel topping, place the granulated sugar in a saucepan and heat over medium heat until it turns golden brown. Pour in the hot water (keep the pan off the heat and be careful not to splash!) and heat the caramel syrup again for a few seconds.

Step 12. In a separate saucepan, make a clear cake glaze as directed (see note #3). Let the glaze cool for about 1 minute, then whisk with the caramel syrup. Let it rest until it starts to thicken (photo 13).

Step 13. Coat apples with the caramel topping using a silicone brush (photo 14). Decorate the tart with edible flowers, gold sugar pearls, or edible gold leaf. Remove the tart from the pan before serving.

Expert tips

1. Replace Pink Lady® apples with Red Delicious, Gala, Fuji, or Honeycrisp apples.
2. Coat the caramelized apples with the only neutral cake glaze instead of the caramel topping to simplify the cooking process.
3. To make the neutral glaze, mix the contents (10 g) of Dr. Oetker cake glaze with two tablespoons of sugar in a saucepan. Stir in 1 cup cold water. Bring to a boil; let boil over medium heat for 1 minute. Cool for 1 minute, then brush it over apples.
4. Arrange the apples neatly. For a cleaner look, place the largest apple pieces first and work toward the center in a tight, even layer before adding the caramel topping.
5. Keep the crust crisp. Bake the shortbread base until set and let it cool before filling, so the vanilla cream and apples do not soften the bottom and make it soggy.

Recipe variations

Once you are comfortable with the basic tart, try one of these variations:

• Caramel apple tartlets: divide the dough and filling among small tart pans to make individual caramel apple tartlets, and shorten the baking time slightly.
• Salted caramel: add a small pinch of flaky sea salt to the caramel topping for a salted caramel apple tart.
• Different apples: swap Pink Lady for Honeycrisp, Fuji, Gala, or Braeburn, which also hold their shape when cooked.
• Spiced version: add a little ground cinnamon or apple pie spice to the cooked apples for a warmer, autumnal flavor.
• Puff pastry shortcut: for a quicker dessert, bake the caramelized apples on a sheet of puff pastry instead of the shortbread crust.

Storing & freezing

Keep the French caramel apple tart in an airtight container in the refrigerator for up to 3 days. Because it has a vanilla cream layer, it should not sit at room temperature for long. For the ideal result, take the tart out of the fridge about 15 minutes before serving.

Freezing is not recommended, as the vanilla cream and caramel topping change texture once thawed. If you want to get ahead, prepare the shortbread crust in advance and freeze it on its own, then assemble the tart closer to serving.

Recipe FAQ

Can you make this caramel apple tart in advance?
Yes. Make the shortbread crust and the caramelized apples one day ahead. Freeze the crust and keep the baked apples covered in the fridge, then assemble the tart the next day.

Do you need to peel the apples?
Yes, peel the apples for this French apple tart. The skin adds texture but keeps the caramelized apples from cooking down evenly.

What are the best apples for a caramel apple tart?
Pink Lady® apples work best because they are firm and slow to brown. Honeycrisp, Fuji, Gala, or Braeburn are good substitutes.

What is the difference between dry and wet caramel?
Dry caramel is sugar melted on its own without water, so it cooks quickly and tastes deep. Wet caramel starts with sugar dissolved in water and is more forgiving for beginners.

Why did my caramel crystallize?
Caramel usually crystallizes from stirring or stray sugar crystals on the pan sides. Swirl the pan instead of stirring, and brush the sides down with water if needed.

How do you store French caramel apple tart?
Keep the tart in the refrigerator, loosely covered, for up to 2 to 3 days. Add the caramel glaze close to serving so it stays glossy.

What is the difference between a tart and a pie?
A tart has a single, firm crust with shallow, straight sides and no top layer, so the filling stays exposed. A pie is usually deeper, has sloped sides, and often a top crust. This French caramel apple tart shows off the caramelized apples on top instead of covering them.

Can you make caramel apple tartlets instead?
Yes. Press the shortbread dough into small individual tart pans, fill them with the vanilla cream and apples, and reduce the baking time slightly. Caramel apple tartlets are a nice option for parties and single servings.

What can you serve with caramel apple tart?
This tart is nice on its own, but it also pairs well with a scoop of vanilla ice cream, a spoonful of lightly whipped cream, or a drizzle of crème anglaise. A hot cup of coffee or tea rounds it out.

Can you add cinnamon or apple pie spice?
Yes. Stir in a little ground cinnamon or apple pie spice as the apples cook for a warmer, more autumnal flavor. Start with a small pinch so it does not overpower the caramel and vanilla.

How do you keep the tart from getting soggy?
Cool the baked shortbread crust completely before adding the vanilla cream, and drain any excess liquid from the cooked apples. Assembling the tart close to serving time also keeps the base crisp.

How many calories are in a French caramel apple tart?
One slice has about 496 calories, based on 10 servings.

Love apple desserts? Try these next!

• Apple Tarte Tatin
• French apple fritters
• Apple sponge cake
• Apple mousse cake
• Apple and olive oil cake
• Apple and blueberry crumble
• Apple crumble bread
• Caramelized apples
• Apple cinnamon crepes
• Or browse all the tart recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.femmeactuelle.fr. It was originally published on April 26, 2019. The recipe has been revised to include improved content and photos.