Salted Caramel Apple Tart

Salted Caramel Apple Tart

Simple, trendy and delicious! This apple tart is perfectly delightful for dinner guests. Best served with a scoop dollop of homemade whipped cream or a scoop of vanilla gelato and drizzle it with a Sigona’s Red Apple Balsamic reduction. Makes two tarts. Serves about 8.


  • 2 local Gala apples, cored and very thinly sliced (a mandoline set to 3mm works well)
  • 1 sheet puff pastry
  • Cinnamon, for sprinkling
  • 3 Tbsp. brown sugar
  • About 2 Tbsp. butter, at room temperature, for dotting
  • Caramel sauce, for drizzling,
  • Sea Salt, for sprinkling


Directions: Preheat oven according to package directions or to 400°F.


Prepare a baking sheet with parchment paper or grease with a bit of oil. Lay the pastry halves on the baking sheet and lightly sprinkle a little cinnamon over both halves. Use a sharp knife to score a half-inch border around the pastry, being careful not to cut all the way through.

Lay the apple rings, overlapping, in a straight line down the center of both pieces of puff pastry; trim the apple slices if they go beyond the scored edges. Dot the apples with a little butter.

Bake the pastries for 18 to 22 minutes or until the edges are a nice golden brown.

Drizzle each tart with a couple tablespoons of caramel sauce and immediately sprinkle with a few pinches of ancient sea salt.

Slice and serve while warm. We like ours with a scoop of gelato.


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