Description
This Apple Mosaic Tart with Salted Caramel is a visually stunning and delicious dessert featuring thinly sliced apples arranged in concentric rectangles over flaky puff pastry. Baked to golden perfection and glazed with a rich, homemade salted caramel sauce, this tart is perfect for a special occasion or an elegant finish to any meal.
Ingredients
Scale
For the Tart:
- 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
For the 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
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Line a 10×15 inch rimmed baking sheet or jelly roll pan with parchment paper.
- Roll Out Puff Pastry: Lightly flour your counter and spread out your defrosted pastry. If it comes in two sheets, place them side by side and gently roll to create a single large sheet that fits the baking pan. Transfer the pastry to the prepared baking sheet.
- Prepare Apples: Peel the apples and cut them in half top-to-bottom. Remove cores and stems using a corer, melon baller, or paring knife. Slice the halves crosswise into very thin slices using a mandoline or knife.
- Arrange Apples on Pastry: Leaving a 1/2-inch border on the pastry, fan the apple slices around the tart in slightly overlapping concentric rectangles. Each apple should overlap the one before so about 3/4 inch of the previous slice remains visible, building a mosaic pattern.
- Add Sugar and Butter: Evenly sprinkle the arranged apples with 2 tablespoons granulated sugar, then dot with the 2 tablespoons of cold butter pieces.
- Bake Tart: Place the tart in the oven and bake for 30 minutes, or until the pastry edges turn brown and the apple slices begin to color and soften. If apples are thicker, bake a few more minutes. If air bubbles form on pastry, gently deflate by poking with a knife or skewer.
- Make Salted Caramel Glaze: About 20 minutes into baking, melt 1/4 cup sugar in a small saucepan over medium-high heat until liquefied (approx. 3 minutes). Continue cooking until it reaches a copper color, about 1-2 minutes. Remove from heat, stir in 2 tablespoons butter and 1/4 teaspoon flaky sea salt until melted. Add 2 tablespoons heavy cream and return to medium heat, stirring constantly for 1-2 minutes until smooth and bronzed. Set aside and rewarm if necessary before brushing.
- Glaze the Tart: Once the tart is finished baking, transfer to a cooling rack but keep the oven on. Using a pastry brush, gently brush the entire tart, including exposed pastry edges, with the salted caramel glaze, following the direction of the apple fans carefully to maintain the pattern.
- Finish Baking: Return the tart to the oven for 5 to 10 minutes until the caramel glaze bubbles and sets.
- Cool and Serve: Let the tart cool completely before slicing into 12 squares. Serve plain or with vanilla ice cream for an indulgent treat.
Notes
- Use a mandoline for the thinnest, most uniform apple slices for the best mosaic effect.
- If puff pastry bubbles up excessively while baking, deflate gently to maintain the tart shape.
- The salted caramel glaze can be reheated gently if it hardens before brushing.
- Choose firm but sweet apples like Honeycrisp or Fuji for best texture and flavor.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple tart, puff pastry tart, salted caramel dessert, apple dessert, baked apple tart, fall dessert
