Introduction

This Apple Mosaic Tart with Salted Caramel combines flaky puff pastry with thinly sliced apples arranged in a beautiful pattern. The rich, buttery caramel glaze with a touch of sea salt elevates this dessert to a perfect balance of sweet and savory, ideal for any occasion.

A close-up of a rectangular apple tart on a white baking tray with a golden brown crust around the edges. The tart has thin, shiny, light golden apple slices arranged closely in overlapping rows covering the entire top in a swirled, layered pattern that adds texture and depth. The shiny glaze on the apples gives a slightly wet and glossy look. The white marbled surface under the tray contrasts slightly with the warm tones of the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14-ounce package puff pastry, defrosted in the refrigerator overnight
3 large or 4 medium apples (about 1 1/4 pounds)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cold, cut into small pieces

Salted caramel glaze:

1/4 cup granulated sugar
2 tablespoons unsalted butter
1/4 teaspoon flaky sea salt (or half as much table salt)
2 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 400°F. Line a 10×15 inch rimmed baking sheet or jelly roll pan with parchment paper.
Step 2: Lightly flour your counter and spread out the puff pastry. If the package contains two pieces, place them side by side and gently roll to create a single sheet that fits your baking sheet. Transfer the pastry to the lined baking sheet.
Step 3: Peel the apples and cut them in half top-to-bottom. Remove cores and stems. Using a mandoline or a sharp knife, slice the apple halves crosswise as thinly as possible.
Step 4: Leaving a 1/2-inch border, fan the apple slices around the pastry in overlapping concentric rectangles, with each slice overlapping the previous one by about 3/4 inch, until the center is reached.
Step 5: Sprinkle the apple slices evenly with 2 tablespoons granulated sugar and dot with the cold butter pieces.
Step 6: Bake for 30 minutes, or until the pastry edges are brown and the apples begin to color and soften. For thicker apple slices, bake a few minutes longer. If pastry bubbles form, gently deflate them with a knife or skewer.
Step 7: About 20 minutes into baking, prepare the salted caramel glaze. In a small saucepan over medium-high heat, melt 1/4 cup sugar until liquefied and copper-colored (about 3-5 minutes). Remove from heat, stir in sea salt and 2 tablespoons butter until melted.
Step 8: Add 2 tablespoons heavy cream and return the pan to medium heat. Stir constantly until the caramel thickens slightly, about 1-2 minutes. Set aside, reheating gently if needed before using.
Step 9: When the tart is baked, transfer it to a cooling rack and keep the oven on. Using a pastry brush, gently brush the salted caramel glaze over the entire tart, following the direction of the apple fans.
Step 10: Return the tart to the oven for 5 to 10 minutes, until the caramel glaze bubbles. Cool completely before cutting into 12 squares. Serve plain or with vanilla ice cream.

Tips & Variations

Use a mandoline for evenly thin apple slices to ensure even baking and a beautiful mosaic effect.
Try tart apple varieties like Granny Smith or Honeycrisp for a balanced sweet-tart flavor.
If you prefer a richer flavor, add a pinch of cinnamon or nutmeg to the apples before baking.
For a dairy-free option, substitute the butter and cream in the caramel with coconut oil and coconut milk.

Storage

Store the tart in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a warm oven (about 300°F) for 5–7 minutes to refresh the caramel glaze’s softness. It tastes best fresh but can be served cold as well.

How to Serve

The image shows a large rectangular tart on a white baking tray with a golden brown crust that looks crispy and slightly flaky around the edges. The tart has thinly sliced apple pieces arranged in overlapping layers covering the entire surface in a circular pattern that moves from the edges toward the center. The apples are caramelized to a light amber color with a shiny glaze on top that catches the light. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry instead of fresh?

Yes, frozen puff pastry works well as long as it is fully thawed in the refrigerator overnight before you roll it out.

How do I prevent the puff pastry from bubbling too much?

If large bubbles form during baking, gently pierce them with a knife or skewer to release the air so the tart bakes evenly without distorting the apple pattern.