Name: Delicate apple tart with caramel sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6 people
Cuisine: France
Ingredients: 400 oz ofpuff pastry; 6 apples (averages); 50 oz ofbutter; 200 oz ofsugar; 100 oz ofbutter (sweet (or savory, but omit the salt from the recipe)); 67 oz ofwater; 1/2 cup ofliquid crème fraîche; 2 oz ofsalt; 1/2 lemon (optional); pastry ring; pastry whisk; sprinkler (or a fine-mesh strainer); mandoline; baking mat; cut-resistant glove

desserts baking prepared in advance sweet pies

Updated on 26 February 2026 by

ratatouille

9 reviews 4.1 : Very good

Diet

Vegetarian

Level

Easy

Calories

217 pour 100g

Preparation

20 minutes

Cooking

20 minutes

Here is a simple recipe for this delicate apple tart with its irresistible caramel sauce.

I made it for the first time during a cooking class, and ever since, this indulgent dessert has always been a hit whenever I make it!

Table des matières

Preparing the apple tarts

Making this delicate tart is incredibly simple, and you can choose the size and shape of your portions—round, square, individual, or to share…

The salted butter caramel cream is a bit more technical to make, but if you follow the instructions, everything should turn out just fine.

The result is to die for… the slight bitterness of the caramel pairs perfectly with the creamy flavors of the cream and butter. This combination of flavors and textures is a big part of what makes these tartlets such a hit 😋

What tools do you need for this delicate apple tart?

I’ve included a list of tools I used to make this recipe, but you can easily make do with what you have on hand.

These tools and accessories simply help you work faster and achieve a more consistent result than if you were cutting without a guide, for example.

Give it a try!

There you go—I hope you’ll be tempted to try this recipe for thin, crispy tartlets and their caramel cream…

Enjoy, and thank you in advance for your comments 🙏

For

people

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For the tartlets
14.1 oz of puff pastry
6 apples averages
1.8 oz of butter

For the caramel cream
7 ¾ oz of sugar
3.5 oz of butter sweet (or savory, but omit the salt from the recipe)
2.4 oz of water
2.1 cup of liquid crème fraîche
0.1 oz of salt
1/2 lemon optional

Making the crème caramel
- 1
  Open the container of liquid crème fraîche and keep it within reach.
  Pour the sugar into a saucepan and moisten it with the amount of water listed in the ingredients (about one-third of the sugar’s weight).
  Be careful not to stir the sugar so that the sides of the saucepan remain clean. Otherwise, the caramel will tend to burn and harden.
  
  The Chef's Tip
  You can add a few drops of lemon juice to further prevent the caramel from hardening.
- 2
  Heat the syrup and make a brown caramel: let the syrup boil, and when it starts to brown around the edges, gently swirl the pan so that the color spreads evenly across the surface of the syrup.
  The Chef's Tip
  Never use a spoon or spatula to stir; instead, use only the motion you create by swirling the pan with the handle.
  The video will walk you through the cooking steps step-by-step and explain the precautions to take to ensure your caramel cream turns out perfectly.
- 3
  Once the caramel has turned a beautiful golden color, add the cream to stop the caramel from burning, and lower the heat.
  Stir with a whisk or spatula.
  The Chef's Tip
  At this point, the caramel may start to "clump," meaning it will stick to the bottom of the pan and around the spoon. Do not turn up the heat; it will melt slowly if you keep the heat low.
- 4
  Once all the caramel has melted into the cream, turn off the heat.
- 5
  Add the amounts of butter and salt listed in the ingredients for the crème caramel.
  Stir until the butter melts, then let it cool.
Preparing the tartlets
- 6
  Peel the apples and remove the core and seeds without cutting them in half, using a paring knife.
  Slice them into thin strips using a mandoline, cutting the apple from top to bottom.
- 7
  Roll out the dough and cut it into circles or other shapes using cookie cutters.
  Place the cut-outs on a baking mat or parchment paper.
- 8
  Preheat your oven to 200°C (conventional heat, not convection).
  Arrange the apples on top of the pastry.
  The Chef's Tip
  For the best presentation, align the round or straight edge of the apples with the edge of the pastry (depending on whether it’s round or square). The pastry should be completely hidden beneath the apples.
- 9
  Sprinkle sugar over the tarts using a sugar shaker or a fine-mesh strainer, and top with a few slivers of butter.
- 10
  Bake in a preheated oven for 20 minutes.
- 11
  Once the tarts are baked, serve them warm or cold, accompanied by the caramel sauce.
  The Chef's Tip
  For presentation, you can spread a thin layer of caramel sauce on a plate and place the tart on top.
  You can also use yogurt cups or other pretty small glasses to serve the caramel sauce to each of your guests, as an accompaniment to the tart.