November 5, 2015

Salted Caramel Apple Tart


This spectacular salted caramel apple tart is a surefire crowd-pleaser. It comes together in minutes, and has a sturdy crust that travels easily.



  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • 1/2 cup (125 mL) granulated sugar
  • 4 tsp (20 mL) cornstarch
  • 1 tsp (5 mL) ground cinnamon
  • 4 cups (1 L) thinly sliced, peeled apples (4 medium)
  • 1 tsp (5 mL) milk
  • 1 tsp (5 mL) granulated sugar



  • 1/4 cup (50 mL) butter
  • 1/2 cup (125 mL) packed brown sugar
  • 2 tbsp (25 mL) light corn syrup
  • 1/4 cup (50 mL) whipping cream
  • 1/2 tsp (2 mL) vanilla



  • Approximately 2 tsp sea salt


Yield: One tart that serves eight

Preparation time: 35 min | Total time: 50 min

  1. Heat oven to 450ºF. Spray baking sheet with nonstick cooking spray. Unroll pie crust on baking sheet.
  2. In medium bowl, mix 1/2 cup granulated sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon onto centre of crust, spreading to within 2 inches of edge. Fold edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon granulated sugar.
  3. Bake 25 to 30 minutes or until crust is golden brown and apples are tender, covering with foil last 10 minutes if necessary to prevent excessive browning.
  4. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat. Boil gently 4-5 minutes. Remove from heat. Stir in whipping cream and vanilla. Cool 15 minutes. Spoon over warm or cool pie, and just before serving sprinkle sea salt overtop to taste.

Find more recipes in the H&H Party Planning Guide, plus visit


Stacey Brandford


Styling by Sasha Seymour. Food styling by Ashley Denton/judyinc.

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