# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 2-3 tablespoons ice water
→ Spiced Apple Filling
07 - 5 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
08 - 1/4 cup granulated sugar
09 - 1/4 cup light brown sugar
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground allspice
13 - 1 tablespoon fresh lemon juice
14 - 2 tablespoons unsalted butter
→ Salted Caramel Sauce
15 - 3/4 cup granulated sugar
16 - 3 tablespoons water
17 - 1/4 cup heavy cream
18 - 3 tablespoons unsalted butter
19 - 1/2 teaspoon flaky sea salt, plus additional for garnish
# Directions:
01 - In a food processor, pulse flour, powdered sugar, and fine sea salt together. Add cold diced butter and pulse until the mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons ice water, then pulse just until the dough comes together. Add additional water only if necessary. Shape dough into a disk, wrap in plastic film, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll out chilled dough on a lightly floured surface and transfer to a 9-inch tart pan, pressing gently into corners. Trim excess dough from edges. Prick the base with a fork. Line with parchment paper and fill with baking weights. Blind bake for 15 minutes, then remove weights and parchment. Continue baking for 8 additional minutes until the crust is lightly golden. Cool completely.
03 - In a large mixing bowl, combine sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and lemon juice. Toss until apples are evenly coated. Heat butter in a large skillet over medium heat. Add the apple mixture and cook for 5-7 minutes, stirring occasionally, until apples are just tender but retain their shape. Remove from heat and allow to cool slightly.
04 - In a medium saucepan, combine granulated sugar and water. Cook over medium heat without stirring until the mixture reaches a deep amber color, approximately 6-8 minutes. Remove from heat and carefully whisk in heavy cream, working slowly as the mixture will bubble vigorously. Add butter and flaky sea salt, whisking until completely smooth. Set aside to cool slightly.
05 - Arrange the cooled spiced apples in the cooled tart crust in an even layer. Drizzle approximately half of the prepared caramel sauce over the apples.
06 - Place tart in a preheated 350°F oven and bake for 20 minutes until the apples are bubbling at the edges and the crust is deeply golden. Remove from oven and transfer to a wire rack to cool.
07 - Once cooled to desired temperature, drizzle the remaining caramel sauce over the tart and garnish with additional flaky sea salt. Serve warm or at room temperature, optionally accompanied by vanilla ice cream.
