Cakes and Tart
9 inch tart
Easy
1 Hr 30 Mins
4 Hrs
INGREDIENTS
An original recipe by Karlee Flores
Caramel Corn:
- 6 cups popped popcorn
- 1/4 cup butter
- 1/2 cup light brown sugar, packed
- 2 Tbsp light or dark corn syrup
- 1 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp vanilla extract
Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg
Filling:
- 1 Tbsp vegetable oil
- 14 oz apples
- 1 cup apple butter
- 4 oz Caramélia 36%
INSTRUCTIONS
Caramel Corn:
- Preheat oven to 300° Fahrenheit. Line a rimmed baking sheet or roasting pan with aluminum foil, and grease with cooking spray. Place in the popcorn.
- Melt butter in a large saucepan over medium/high heat. Add brown sugar and corn syrup, stir to combine. Bring to a rolling boil, then reduce the heat to low and let simmer without stirring for 5 minutes. Stir, then continue to cook for an additional 4 to 6 minutes, stirring every 30 seconds, until the mixture is a deep golden color. Turn off the heat and slowly whisk in salt, baking soda and vanilla. The mixture will bubble. Pour over the popcorn and toss until it is evenly coated.
- Bake for 15 to 20 minutes, stirring to toss every 5 minutes, until the caramel corn has turned a deep amber color. Remove the caramel corn from the oven and transfer to a surface covered with parchment or wax paper to cool.
Crust:
- In a food processor, pulse the flour, powdered sugar, salt, and butter until the butter is incorporated into the flour and looks mealy. Add in the egg and pulse about 15-17 times.
- Turn out into a clean surface and gather the shaggy dough together into a ball. Form into a 4-inch disk, wrap in plastic wrap, and place in the fridge to chill for at least 1 hour.
Filling:
- Skin and cube 14 ounces of apples (about two large apples). The cubes should be slightly smaller than a die. In a medium saucepan over medium/high heat, add in the vegetable oil and diced apples. Cook down, stirring constantly for about 5 minutes, or until the apples have shrunk and softened.
- Add in the apple butter and continue to cook for another 5 minutes until most of the water has steamed off.
- Remove from the heat and fold in the Caramélia 36%. Set aside.
Assembly
- Preheat the oven to 375 degrees.
- Roll out the dough and form into a 9-inch tart pan, cutting off the excess. Chill in the fridge for 15 minutes. Score the bottom of the chilled tart a few times with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans to the top of the crust.
- Bake in the preheated oven for 15 minutes, remove the weights and place back into the oven to cook for another 10-15 minutes, or until golden brown.
- Pour the Caramélia apple mixture over the tart and smooth evenly across.
- Once the tart has cooled about 30 minutes at room temperature cover with plastic wrap and place in the fridge to set about 2 hours. Before serving, top with caramel corn.
What type of apples work best for this Caramélia apple tart?
Firm apples such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady work well because they hold their shape and provide balanced sweetness.
Can I make the caramel corn ahead of time?
Yes. The caramel corn can be prepared 1–2 days in advance and stored in an airtight container until you're ready to serve the tart.
Why should I blind bake the tart crust?
Blind baking ensures the crust stays crisp and fully cooked before adding the apple and chocolate filling, preventing a soggy bottom.
Can I use store-bought apple butter?
Absolutely. A good-quality store-bought apple butter works perfectly and helps save preparation time.
What is Caramélia 36% chocolate?
Caramélia 36% is a Valrhona milk chocolate with rich caramel, toffee, and buttery notes that complement the apple filling beautifully.
How long does the tart need to chill before serving?
The tart should chill for about 2 hours after assembly to allow the filling to set properly and develop its texture.
Should the caramel corn be added before or after chilling the tart?
For the best crunch, add the caramel corn just before serving. This keeps the topping crisp and prevents it from softening in the refrigerator.
