This Caramel Apple Tart with Cinnamon Streusel Topping is epic! Layers of caramel sauce and sliced apples are piled high in a sweet tart crust and topped with a cinnamon variation of my favorite, go-to streusel!
I know you’re like, “woah, Lindsey. Calm down! That is four components you want me to make for one tart.”
Oui, mon amis! This tart will change your life and all your friends will crown you the Baking Queen or King of your group. And who doesn’t want that?!
Just like Thanksgiving or any large holiday meal, this tart can be easy and low-stress with a little planning and preparation. Here for you with all the TIPS! Because that is what baking friends do!
Tips for Caramel Apple Tart Success:
- The Crust: Make the pâte sucrée or brisée in advance. You can make it up to two months in advance and keep it well-wrapped in your freezer, but honestly any number of days will do. Just be aware that dough is best kept frozen for more than two days. Unless you dig a greige dough. I do not!
- Caramel Sauce: While technically optional, and the tart would still be ah-mazing without, I have a fairly strong opinion that caramel sauce is always welcome. This can also be made IN ADVANCE! I know! Make my favorite caramel sauce up to one month ahead of time. While you’re at it, make a double batch and then use the rest of it in ice cream or cupcakes.
- Cinnamon Streusel: Streusel is life. This cinnamon streusel is next level. It is a cinnamon version of my go-to streusel recipe. I know you are seeing a pattern here…this can also be made ahead! It doesn’t have to but you can make it up to two months in advance and keep it in the freezer. I do this for mass-production in my shop. Giving away all the secrets today!
- Pre-Cooked Filling: Don’t skip the pre-cooking of the apple filling or you will have a soupy mess instead of a sliceable, showstopping Caramel Apple Tart. Tarts don’t cook long enough to adequately cook apples, so know that. You can also make this in advance! LOL. Just store it in the refrigerator for up to one week.
You know what else you can make in advance and then store frozen? THE WHOLE TART! 😂 So maybe make two and store one for later. You can even store it sliced, so that you can have a stunning dessert on a moment’s notice.
What’s that I see in your future? “Parent of the Year Award?” “Most Amazing Host Award?” “I don’t know how they do it Award?” 🏆🏆
Put that on your mantel with pride, my friends, because you earned it!
I made this recipe in an 8-inch tart because that is the mold that I have at home, but the same recipe will also work in a 9, 10 or even an 11 inch tart mold! It will just be a little thinner and it will bake a little less time!
Serve it with Vanilla Bean Anglaise or the best Vanilla Bean Ice Cream!Print