Before thanksgiving arrives, I want to share with you all this gorgeous apple tart. I've been loving caramel on top of everything, so I wanted to add that in with these crisp apples & nutty tart shell. It honestly tastes like fall in one bite. The layered apples are pretty enough to make it your centerpiece when dessert is served, but sadly you won't be able to take any home because it'll be gone before you know it! You can make the crust & the sauce ahead of time, so most of the prepping will be done a day or even days before, so no rushing the day of (and you need as much time as you can get if you're hosting, am I right???). Well, what're you doing still reading this... get on with your baking!



for the pecan crust 

  • 1 cup + 2 tbsp. AP flour
  • 1/2 cup pecans (roasted & ground)
  • 1 tbsp. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/2 cup unsalted butter (chilled & cubed)

for the caramel sauce 

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tbsp. butter
  • 2 tsp. sour cream
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

for the frangipane filling 

  • 1/2 cup pecans (roasted)
  • 2 tbsp. brown sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp. AP flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 cup caramel
  • 4 small apples (cored & sliced into 1/4 in slithers)
  • + 1/4 tsp cinnamon for sprinkling


for the pecan crust

  • If using raw pecans, bake for 15 mins at 350°F, tossing in between to make sure the don't burn & cool completely before grounding.
  • Ground the pecans into a course sandy texture, do not over ground.
  • In a medium bowl, toss together the ground almonds, flour, sugar, cinnamon & salt.
  • Using your fingers, work the butter into the flour until all the butter is covered & in the shape of little peas.

*at any time you feel like your hands are too hot and you’re melting the butter, pop it into the fridge for 5 mins.

  • Pour out the dough onto a lightly flour surface and quickly knead it into a dough, making sure not to over work it.
  • Shape it into a disc & chill in the fridge for at least 1 hour.

for the salted caramel 

  • Meanwhile, prepare the caramel for the frangipane.
  • In a medium saucepan, heat the sugar & water on medium heat without stirring until it becomes an amber color (~10mins). Watch carefully as it will burn quickly once it has reached this state.
  • In a slow & steady stream, pour in the heavy cream while whisking, making sure not to burn your hands as the caramel will hiss and steam.
  • Take the caramel off the heat & add the vanilla extract, salt, butter & sour cream & stir to combine. Set aside to cool.

for the frangipane filling 

  • In a food processor, ground the pecans into a sandy texture.
  • Add the flour, sugar, salt, cinnamon, vanilla extract & caramel & blitz to combine.
  • Crack in the egg & puree till smooth & frothy.
  • Set in the fridge while you prepare the apples & crust.


  • Preheat oven to 400°F
  • Roll crust 1/4 inch thin & slightly bigger than the shape of your tart pan.
  • Carefully place the crust in & lightly push it against the sides so that there are no gaps & holes between the crust & pan.
  • Take the cooled frangipane out of the fridge & spread it evenly over the crust.
  • Layer on the sliced apples however you like & sprinkle the 1/4 tsp. of cinnamon over the apples & bake for 35mins.
  • While the tart is still warm, drizzle on extra caramel sauce & sprinkle on extra roasted pecans (optional).