Caramel Apple Tart

Chef Chris Van Hoorelbeke


1 2/3 cup flour
¼ cup sugar
½ cup Cold Butter
½ tsp. salt
2-3 Tbsp. Ice water

6 Apples (Granny Smith) Peel and Slice
½ cup Brown Sugar
¼ cup Butter
2 Tbsp Corn Starch and Water
Pinch of Salt

Caramel Sauce:
1 cup sugar
1qrt. Heavy Cream
2 Tbsp Honey
1 Tbsp Maple Syrup
1 tsp. Vanilla

Crème Anglaise
1 pint Heavy Cream
½ cup sugar
3 egg yolks
1 tsp. vanilla or half a vanilla bean


Mix flour, sugar and salt. Cut in butter and add water fold add water as needed if to sticky dust with flour. Roll out until 1/8 inch thick place in greased 9” tart pan and bake for 7-10 min. at 350 degrees. Let chill

In large skillet add apples, brown sugar, butter and pinch of salt. Cook until apples are soft. If to liquidy add cornstarch slurry. Just enough to tighten. Add to tart pan

Caramel Sauce:
In med. Saucepan add sugar, two cups cream and honey on medium high heat, stirring constantly until dark golden color then add remaining cream maple syrup and vanilla stir constantly until dark golden color. Drizzle over apples.

Crème Anglaise
In medium saucepan heat cream and vanilla bean on low heat. In a separate mixing bowl add egg yolks and sugar slowly add tempered cream whisk until incorporated. Pour back in saucepan on low heat whisk until starts to thicken then chill.. Drizzle on Tart and Serve.