Experience a refined twist on a classic dessert with this Salted Caramel Apple Tart. Puff pastry cradles delicate Granny Smith slices, arranged in a rosette pattern and spiced. Drizzled with luscious Nielsen Massey Sauce and finished with a hint of sea salt, this recipe is standout among apple tart recipes.

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I recently tried making Salted Caramel Apple Tarts and they turned out amazing. These tarts are the best way to enjoy a crisp fall weekend of apple picking.

I started with a thawed sheet of puff pastry and lined it with thinly sliced Granny Smith apples. Tossing the apples in lemon juice helps keep them vibrant while the granulated sugar, ground cinnamon, and ground nutmeg add a natural warmth to each bite.

I then brushed the tart with melted unsalted butter before drizzling on 1/2 cup of Nielsen Massey Salted Caramel Sauce and finishing with a pinch of sea salt. This tart apple pie style dessert isnt just about taste, its also a smart choice for a seasonal treat that offers a decent amount of fiber and vitamin C from the apples.

Trust me, the apple rosette technique is easier than it looks – check out the link below and share your own version with #NielsenMasseyInspires.

Why I Like this Recipe

I like this recipe because the mix of tart Granny Smith apples with the sweetness from the sugar and lemon really reminds me of fall—it feels like a warm memory of apple picking weekends. I also love how the puff pastry turns all buttery and crispy while still being soft enough to hold the apples together, even if sometimes it’s a bit messy. The salted caramel sauce is a game changer for me; it drips over the apples in a way that makes every bite decadently sweet and a little salty at the same time. And honestly, the whole process feels simple enough to do on a lazy weekend, yet the end result looks fancy, which makes it super rewarding even if I mess up a little along the way.

Ingredients

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Puff pastry: Crisp, flaky dough provides layers of delicate, slightly rich carbohydrate base.
Granny Smith apples: Tart apples, rich in fiber and vitamin C, provide a refreshing crunch.
Lemon juice: Adds natural sour brightness while enhancing flavors with vitamin C.
Cinnamon and nutmeg: Warm spices that infuse the tarts with comforting spiced aroma.
Salted caramel sauce: Lusciously sweet and salty, creating a decadent and balanced flavor.
Unsalted butter: Adds creamy richness and binds flavors to a silky dessert finish.
Granulated sugar and sea salt: Sweetness with a subtle saline twist perfecting the flavor.
Powdered sugar: A light dusting adds extra sweetness and an appealing snowy finish.

Ingredient Quantities

1 sheet puff pastry, thawed

3 Granny Smith apples, peeled, cored and very thinly sliced

2 tablespoons lemon juice

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

1/2 cup Nielsen Massey Salted Caramel Sauce

A pinch of sea salt

Optional: A dusting of powdered sugar for serving

How to Make this

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1. Preheat your oven to 400°F.

2. In a bowl, toss the thin apple slices with the lemon juice, granulated sugar, cinnamon, and nutmeg until they’re well coated.

3. On a lightly floured surface, roll out the puff pastry sheet until it’s smooth; then transfer it to a parchment-lined baking sheet.

4. Brush the entire sheet evenly with the melted butter.

5. Now arrange the apple slices in a circular overlapping rosette pattern starting from the edge and working inwards.

6. Drizzle the Nielsen Massey Salted Caramel Sauce evenly over the apples so the sauce seeps between the slices.

7. Sprinkle a pinch of sea salt over the top to really bring out the flavors.

8. Bake in the oven for 20 to 25 minutes or until the pastry turns a beautiful golden color and the apples look tender.

9. Remove from the oven and let the tart cool for about 5 minutes on a rack.

10. If desired, dust lightly with powdered sugar and serve warm. Enjoy your tarts!

Equipment Needed

1. Oven
2. Mixing bowl
3. Measuring cups and spoons
4. Rolling pin
5. Parchment paper
6. Baking sheet
7. Pastry brush
8. Cooling rack

FAQ

Question: Can I use other types of apples?

Answer: Yup, you can use apples like Honeycrisp or Fuji if you dont have Granny Smith, but they might change the tart's flavor a bit.

Question: How do I keep the puff pastry from getting soggy?

Answer: Make sure to preheat your baking sheet and let the apple juices drain a little before you drizzle on the caramel so the pastry stays crisp.

Question: Is it possible to swap out the Nielsen Massey Salted Caramel Sauce for another brand?

Answer: Sure thing, although using this brand gives you that rich, authentic taste that really brings out the flavor in these tarts.

Question: Why am I tossing the apples with lemon juice?

Answer: The lemon juice stops the apples from browning and adds a tangy balance to the sweetness of the caramel.

Question: Do I really need a dusting of powdered sugar on top?

Answer: No, it's not necessary at all, its just a nice finishing touch for extra sweetness and pretty looks.

Salted Caramel Apple Tarts Recipe Substitutions and Variations

Instead of puff pastry, you could use phyllo dough but keep in mind the texture will be a bit different.
If you cant find Granny Smith apples, try using Honeycrisp or Braeburn apples for a sweeter kick.
Lemon juice can be replaced with lime juice if you’re looking for a slightly different citrus flavor.
If you dont have unsalted butter ready, you can use high quality margarine or even a bit of coconut oil.
For the salted caramel sauce, you can make your own quick batch with heavy cream, sugar and butter if Nielsen Massey is out of stock.

Pro Tips

1. Try to slice your apples super evenly so they all cook at the same time. Thinner slices mean more even texture and browning, and you wont end up with some parts overcooked while others are still raw.
2. If your puff pastry starts sticking or gets too soft, chill it in the fridge for a few minutes. This makes it easier to roll out and keeps it from tearing when you move it to your baking sheet.
3. Warming up the salted caramel sauce slightly before drizzling can help it flow more evenly between the apple slices. Just be careful not to overheat it so it doesn’t burn.
4. Let the tart rest for a few extra minutes after taking it out of the oven. This helps set the structure a bit, making it easier to slice without the apples sliding all over the place.

Salted Caramel Apple Tarts Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven
2. Mixing bowl
3. Measuring cups and spoons
4. Rolling pin
5. Parchment paper
6. Baking sheet
7. Pastry brush
8. Cooling rack

Ingredients

1 sheet puff pastry, thawed
3 Granny Smith apples, peeled, cored and very thinly sliced
2 tablespoons lemon juice
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup Nielsen Massey Salted Caramel Sauce
A pinch of sea salt
Optional: A dusting of powdered sugar for serving

Directions

Preheat your oven to 400°F.
In a bowl, toss the thin apple slices with the lemon juice, granulated sugar, cinnamon, and nutmeg until they're well coated.
On a lightly floured surface, roll out the puff pastry sheet until it's smooth; then transfer it to a parchment-lined baking sheet.
Brush the entire sheet evenly with the melted butter.
Now arrange the apple slices in a circular overlapping rosette pattern starting from the edge and working inwards.
Drizzle the Nielsen Massey Salted Caramel Sauce evenly over the apples so the sauce seeps between the slices.
Sprinkle a pinch of sea salt over the top to really bring out the flavors.
Bake in the oven for 20 to 25 minutes or until the pastry turns a beautiful golden color and the apples look tender.
Remove from the oven and let the tart cool for about 5 minutes on a rack.
If desired, dust lightly with powdered sugar and serve warm. Enjoy your tarts!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.