Jump to Recipe Add as a Trusted Google Source

To make the crust for Apple Caramel Tart, I use an eggless pie-style dough made with yogurt instead of the usual cold water. The yogurt gives the crust a subtle tang and a little extra richness that I love with the sweet apple and caramel filling.

A view from above, a round tart filled with apple slices in caramel.

HOW THIS RECIPE WORKS

Yogurt crust: Yogurt replaces the usual water in the eggless pastry dough, adding a subtle tang and extra richness that balances the sweet caramel and apples. I’ve tried it with kefir and buttermilk too. The trick is to add it slowly, so you don’t add too much, or the dough will be sticky. Before rolling it out, chill it for at least an hour, or up to 2-3 days.
Cinnamon + lemon zest: I use cinnamon in the tart crust; it adds warmth and complements the apples, while a little lemon zest brightens it without making the crust taste lemony. You can use cardamom, a touch of ginger, or even star anise instead of cinnamon, or skip it if you prefer.
Because apples release a lot of moisture as they bake, I use two little tricks to keep the crust crisp:
- Par-bake/blind-bake the crust: I par-bake the crust before adding the filling.
- Use instant tapioca to help control apple juices: Toss it with the apple filling to help gelatinize juices released during baking. Instant or minute tapioca is tasteless and thickens juices into a silky smooth gel-like texture that doesn’t get watery when cooled. (via Epicurious)
Cooling time: Cool the baked tart; this lets the juices thicken and makes it easier to slice. Pair it with whipped cream.
Slice apples thinly and evenly for even baking: use a mandoline if possible, and slice apples to about 1/8-1/4 inch (3-6 mm) thick.

A close-up of an apple caramel tart slice served on a white plate.

BLIND BAKE A TART SHELL

Roll the dough between two sheets of parchment paper to about 1/8 inch (3 mm) thick. Carefully transfer it to a lightly greased tart pan with a removable bottom and gently press the dough into the bottom and sides of the pan. Trim away any excess dough from the top edge.

To prevent the crust from puffing up during baking, cover it with a large piece of parchment paper, letting the parchment overlap the edges. This also helps keep the edges from browning too much. And then, the most important step: fill the center with pie weights, dry beans, or uncooked rice, spreading them evenly over the bottom of the crust. I’ve used the same uncooked beans and rice for years. Let them cool, then store them in an airtight container, or invest in pie beads.

Preheat the oven to 350°F/180°C and blind-bake the tart shell for 15 minutes. Let the par-baked shell cool to room temperature before filling it. You can use it right away, or wrap it well and use it later. It keeps in the fridge for up to 3 days.

A tart pan being fitted with a cookie dough.

APPLE FILLING AND BAKE

Your par-baked tart shell is now ready to fill. Spoon about half of the prepared caramel into the crust, then arrange the seasoned apple slices evenly over the top.

Bake in a well-preheated oven for 35-40 minutes, or until the apples are tender and the filling is bubbling and looks slightly thickened and gel-like.

HOW TO REMOVE TART FROM THE PAN

Allow the tart to cool completely before removing it from the pan. This step can be tricky because the caramel can harden as it cools and stick between the crust and the pan sides.

Using a tart pan with a removable bottom makes things much easier. All you need to do is push the nested disk upwards to release the tart. However, before removing the tart, check the edges to see whether the crust has released on its own. As it cools, it naturally retracts from the pan. If you find any spots that are sticking, carefully run a dull butter knife between the crust and the pan to gently loosen the edges. Once the crust is released, you can remove the tart from the pan.

SUCCESS TIPS AND FAQ

keep the butter cold when making the crust
chill the dough before rolling
don’t skip the par-bake
use instant tapioca/minute tapioca to help control apple juices
let the tart cool before slicing

Keep the butter cold when making the crust

For a flaky pie-style crust, keeping the butter cold is key. Start with cold butter and try to handle the dough as little as possible. A food processor makes this quick, but if you don’t have one, use a fork or pastry cutter to work the butter into the flour mixture. At the end, you’re looking for small, pea-sized pieces of butter scattered throughout the flour.

There’s no need to knead the dough. In fact, the less you handle it, the better. You want just enough mixing to bring the dough together without overworking the flour and developing too much gluten. Those little pieces of cold butter are what help create a beautifully flaky crust as they melt and release steam in the oven.

Chill the dough before rolling

For a flaky, buttery, crisp, and tender crust, don’t skip the chilling. I know it adds a little extra time, but this simple step makes a big difference and helps make the crust easier to handle.

Chilling also keeps the butter firm, so when the tart shell bakes, all those small pieces of butter melt and release steam, creating delicate flaky layers. It also gives the gluten strands time to relax after mixing and rolling. Relaxed gluten is less likely to contract in the oven, helping the crust stay in place instead of shrinking down the sides of the tart pan.

Don’t skip the par-bake

Starting with a par-baked crust is half the battle. Don’t skip it. It takes 15 minutes and makes a huge difference in the final tart.

Use instant tapioca/minute tapioca to help control apple juices

Instant tapioca is a valuable ingredient for juicy fruit fillings. A small amount helps absorb and thicken some of the juices released by the apples as they bake, creating a more cohesive filling while helping to prevent the crust from getting soggy.

Let the tart cool before slicing

Fresh from the oven, the filling will be much looser. Give the tart time to cool so the juices and caramel can thicken, and then you slice the tart easily.

Print Pin

Apple Caramel Tart

Make one Apple Caramel Tart (makes one 9-inch tart)

Course Dessert, tart

Cuisine American, French

Keyword apple caramel tart, apple tart, caramel tart

Prep Time 10

Cook Time 1

Chilling 1

Servings 8

Author Hani Bacova

Ingredients

Tart Shell

1½ tbsp granulated sugar 15-20 grams
2 tsp lemon zest
1 ⅓ cup all-purpose or pastry flour 190 grams
1/4 tsp cinnamon
pinch of salt
1/2 cup unsalted butter, 1 stick, chilled, cubed 113 grams
1/2 tsp Vanilla extract
4-5 tbsp chilled white yogurt, sour cream, or water Greek yogurt, low-fat kind is fine

Apple Filling

5 large apples peeled, cored and thinly sliced
2 tbsp freshly squeezed lemon juice
1½ tbsp instant tapioca/minute tapioca substitutes: flour or cornstarch
1 tsp cinnamon
2 tbsp brown sugar

Caramel Sauce

1/2 cup sugar
4 tbsp water
5 tbsp warm heavy cream
2 tbsp butter
1/4 tsp vanilla extract
pinch of salt
1/2 tsp fresh lemon juice (optional) or vinegar to help mitigate crystallization

Instructions

Tart Shell Cookie Dough

Spray a 9-inch tart pan with a removable bottom with a nonstick spray.
By Hand: Add sugar and lemon zest to a bowl. Work the zest into the sugar with your fingers until fragrant, about 30 seconds. Add flour, cinnamon and salt, and whisk together.
Add the chilled, cubed butter and rub it into the flour-sugar mixture until evenly dispersed and the mixture resembles coarse sand.
Whisk the chilled yogurt with the vanilla extract and pour it into the butter mixture. Stir it with a wooden spoon until large dough chunks form. Gather dough into a ball.
Food Processor: Pulse sugar and lemon zest 10 times, until fragrant. Add flour, cinnamon, and salt. Pulse 2-3 times until combined. Add yogurt mixed with vanilla extract. Pulse until large dough chunks form. Invert dough onto the countertop. Gather chunks into a ball, flatten it, wrap in food wrap, and chill for an hour.
Roll the dough between 2 parchment sheets to about 1/8-inch (3 to 4 mm) thick and about 10-11 inches (26cm) in diameter. If needed, lightly dust your work surface with flour to prevent sticking.
Carefully turn the parchment with rolled-out dough over and place it onto the prepared tart pan. Carefully peel the parchment and shape the dough inside the tart pan, pressing it gently up the sides.
Place a piece of parchment on top, covering the whole cavity, and pour dry rice, dry beans, or pie beads into the cavity.
Par-bake the tart shell. Bake at 350°F/180℃ for 12-15 minutes.
Remove the crust from the oven and let cool slightly.
Spoon and spread about half of the caramel filling on the bottom of the tart shell; arrange an apple layer on top. Bake at 350℉/180℃ for 35-40 minutes.
Let the tart cool for 20-50 minutes. Gently remove it from the pan. Gently brush the remaining caramel all over the apples.
Serve at room temperature.

Apple Filling

Gently toss sliced apples with lemon juice, flour, cinnamon, brown sugar, and instant tapioca

Thick Caramel

In a small saucepan, stir sugar, water, and lemon juice. Stir until all the sugar melts. Stop stirring and bring the mixture to a boil.
If you see sugar crystals forming on the sides of the pan, use a pastry brush and water to clean the sides, or cover the pot with a lid and let the steam build up to wash the sides clean by dissolving the sugar crystals.
Cook until it reaches a deep amber color; this may take 4-6 minutes. Remove from the heat and pour in warm heavy cream. The mixture will sizzle and harden; this is normal. Continue cooking until the seized caramelized sugar dissolves.
Add butter and salt and continue stirring until the butter melts. Remove from the heat, add Vanilla extract and cool to room temperature before using. Store in the fridge for up to 3 weeks.

This recipe was first published on November 7, 2012. On September 16, 2026, I updated this recipe with useful baking tips and written instructions, along with a recipe card.