Apple Custard Caramel Tart Recipe- A Taste of Heaven!

So many delicious flavors in this recipe, your taste buds will thank you! Vanilla custard, salted caramel, and apples coated with cinnamon, all in a cinnamon tart shell. This one will be worth the wait.

It is made from simple everyday baking ingredients that you probably already have in your cupboards. I used frozen Cortland apples that we picked a few weeks ago at Stone Brook Hill Farm. This tart will be really nice for entertaining as it looks amazing and it can be a nice change from a typical apple pie…simply scrumptious!

Crust Ingredients:

1 ¼ cups all-purpose flour
¼ tsp salt
3 tbsp sugar
½ cup melted butter

Custard Ingredients

3 eggs
½ cup sugar
1 tsp vanilla extract
2 cups milk

Caramel Ingredients

1 cup sugar
½ cup butter
½ cup heavy cream
1 dash salt
¼ tsp vanilla (optional)

Apple Topping

5 cups fresh or frozen sliced apples
1 ½ tsp cinnamon
¼ cup water
1 tsp lemon juice
2 tbsp butter
¼ cup brown sugar

How to Put this Masterpiece Together:

Put all crust ingredients into a food processor and pulse until completely mixed.

Put all crust ingredients into a food processor and pulse until completely mixed.

using your fingers or rubber spatula press the crust into your pie plate or flan until it even throughout. ( I used a flan dish for this recipe)

trim the edges with a sharp knife to neaten the edges, if needed.
place in the refrigerator for 15 minutes.
preheat oven to 350℉

remove the tart crust from the refrigerator and dot bottom with a fork before baking.

bake in the oven for 20 minutes.

in a medium saucepan, heat milk on medium heat.
photo of milk in a saucepan on the stove

in a medium saucepan, heat milk on medium heat.

whisk eggs with sugar and vanilla
photo of eggs being whisked

in a separate bowl, whisk together eggs, sugar, and vanilla.

remove milk from heat just before boiling
slowly pour hot milk into egg mixture while whisking briskly.
photo of milk being poured into the egg mixture and whisking

remove milk from heat just before boiling
slowly pour hot milk into egg mixture while whisking briskly.

pour custard mixture into the baked crust and place it in the oven with the baking sheet.
photo of custard filled pie crust on a baking sheet

pour custard mixture into the baked crust and place it in the oven with the baking sheet.

Bake for one hour and 10 minutes at 350℉

Bake for 1 hour and 10 minutes at 350℉

Caramel Sauce topping: place sugar in a small saucepan and add 1 tbsp. of water. Cook on medium heat until a syrup forms. Add butter while whisking briskly until it is blended smooth.

Caramel Topping

Place sugar in a small saucepan and add 1 tbsp. of water.

Cook on medium heat until a syrup forms.

Add butter while whisking briskly until it is blended smooth.
Add cream and continue to whisk and cook until bubbly and has a caramel consistency.
Remove from heat and add vanilla.