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Apple Cider Caramel Tart Best Fall Dessert Recipe
Emily

Apple Cider Caramel Tart

This cozy autumn tart combines a buttery shortbread crust, tender apple cider-infused apples, and a luscious caramel drizzle. Perfect for fall gatherings, holidays, or whenever you crave a sweet apple treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ cups all-purpose flour (or 1 cup AP + ¼ cup almond flour for nuttier flavor)
  • ⅓ cup powdered sugar
  • ½ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • 3 cups thinly sliced apples (Honeycrisp or Granny Smith)
  • ½ cup apple cider (not juice)
  • 2 tbsp sugar (or brown sugar for deeper flavor)
  • 1 tbsp flour (or cornstarch/tapioca for gluten-free)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • ½ cup caramel sauce
  • flaky sea salt (optional)

Equipment

  • 9-inch tart pan with removable bottom
  • Mixing bowls
  • Whisk
  • skillet
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
  2. Whisk flour, powdered sugar, and salt. Cut in cold butter until coarse crumbs form. Press into pan, dock with fork, and freeze 10 minutes. Bake 15 minutes until golden, then cool slightly.
  3. Cook apples, cider, sugar, flour, cinnamon, nutmeg, and vanilla in skillet 8–10 minutes until tender and syrup thickens.
  4. Spoon filling into crust, including syrup. Bake 15–20 minutes until crust is deep golden and filling bubbly. Cool completely on rack.
  5. Drizzle caramel sauce over cooled tart. Sprinkle sea salt if desired. Slice and serve.

Notes

For extra depth, use brown sugar instead of white sugar in the filling. Swap almond flour into the crust for a nutty variation. Best served the day it’s made, but leftovers keep in the fridge for 2–3 days. Warm slightly before serving for gooey caramel texture.