This Apple Cinnamon Tart with Walnut Caramel Sauce is a show stopping dessert made with cinnamon dusted apples and a to-die-for caramel sauce made with walnuts and whiskey!
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I know that caramel and apples aren’t really associated with this time of year, but hear me out. Apples are totally worthy of being transformed into a delicious springtime dessert! I mean, you have apple pie during the summer with a big scoop of ice cream on top. Right? So I’m turning that buttery-sweet caramel apple flavor combo into a delightful dessert that would be amazing any time of the year!
The inspiration for this apple tart actually came from an old rustic apple tart recipe I made years ago. I ended up reworking (and reshooting) the entire recipe and – holy moly! – it turned out so good! Not only did I make a delicious apple tart made with apple slices tossed in a cinnamon sugar mixture, but I made a walnut caramel sauce to drizzle on top!
Apple Cinnamon Tart with Walnut Caramel Sauce
This apple tart only looks like it took hours to make! But I promise you, it’s a really easy and impressive apple dessert that’s served with an amazing walnut caramel sauce! If you really want to take this dessert up a notch, serve it warm with a scoop of vanilla ice cream on top!
The first thing you need to do is prepare your pie crust. Roll it out so it fits the bottom and edges of an 11 inch tart pan. Then, pierce the bottom of the pie crust with a fork.
Add apple slices, sugar, corn starch, and cinnamon to a bowl. Stir to coat the apples. The corn starch will help all the juices thicken up while the tart cools. Then, arrange the apple slices in the pie crust. You could also just spoon them in instead if you’re not feeling fancy.
Bake the tart for 25 minutes, or until the apples have softened and the pie crust is golden brown.
While the tart is baking, start making the caramel sauce. Bring brown sugar, butter, milk, vanilla, and a pinch of salt to a rapid boil. Stir in whiskey and walnut pieces, then take it off the heat and let the sauce thicken up.
Once the tart is finished baking, let it cool down a bit so all of the juices that have collected in the tart can start to thicken up. Then, spoon the caramel sauce over the top of the tart and serve.
- 1 refrigerated pie crust, brought to room temperature
- 4-5 apples, peeled, cored, and thinly sliced
- 3/4 cup sugar
- 2 tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup butter
- 1/4 cup milk
- 1 tsp. vanilla
- Pinch of salt
- 2 tbsp. whiskey
- 1 cup walnut pieces
- Preheat oven to 425º and spray an 11 inch tart pan with non-stick cooking spray.
- Unroll the pie crust and thin out with a rolling pin. Place the pie crust into the tart pan making sure to fill the bottom and the edges with the crust. Pierce the bottom with a fork.
- In a medium bowl, mix the apples, sugar, cornstarch, and cinnamon. Spoon the apple mixture, or arrange the apple slices, into the tart pan.
- Bake for 25 minutes or until crust is golden brown. Remove from oven and allow to cool almost completely.
- In a saucepan, add the brown sugar, butter, milk, vanilla, and pinch of salt. Heat over medium heat and bring to a rapid boil.
- Once the mixture starts to boil, add the whiskey and walnut pieces. Stir for another 1-2 minutes, then remove from heat.
- Allow the caramel sauce to cool and thicken. Then, spoon over the apple tart and serve.
- Store leftover caramel sauce in a jar in the refrigerator.
It’s important to allow this tart to cool so the juices thicken up before cutting. My husband couldn’t help himself and ended up with a flood of apple cinnamon juices on his plate! Not really a bad thing, but this tart is much easier to cut and serve when the juices are a little thicker. Then, spoon on the caramel sauce and enjoy!
Did you make this Apple Cinnamon Tart with Walnut Caramel Sauce recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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