Salted Caramel Apple Tart with Cinnamon Toast Crunch Crumble
Servings: 9
Ingredients
- 4 cups cinnamon toast crunch cereal
- 1 stick unsalted butter, melted, cooled and divided
- 1 cup salted caramel sauce
filling
- 2 large (honeycrisp) apples, cored, halved and thinly sliced
- 3 ½ tablespoons light brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons tapioca flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom, optional
- ¼ teaspoon salt
- 1 ½ tablespoons unsalted butter, softened
- sea salt flakes, for sprinkling
Instructions
- Preheat oven to 350˚F.
- Crust: Place cereal into a food processor and pulse until roughly crumbled. Remove 1 cup and add 2 tablespoons butter to the reserved cup and toss together. Set aside.
- With the motor running, finely crush remaining cereal, while adding remaining butter, until fully incorporated.
- Pour mixture into the bottom of an 8”x 8” tart shell and press into the bottom and sides. Refrigerate for at least 30 minutes and up to 1 day.
- Filling: Place apples into a large mixing bowl and add remaining ingredients. Gently but thoroughly toss together until well mixed.
- To assemble: Drizzle 1/2 cup salted caramel sauce evenly into the bottom of the prepared tart shell.
- Top caramel sauce with apples, evenly arranged, filling the entire tart shell.
- Drizzle another 1/4 cup caramel sauce over apples and dot with butter. Place tart onto a baking sheet and bake in oven for 25 to 30 minutes or until pie is bubbling.
- Remove from oven and sprinkle reserved cereal crumble on top.
- Place tart back into the oven and bake for an additional 15 to 20 minutes.
- Remove tart from oven and cool, about 30 minutes.
- Drizzle remaining caramel sauce over tart, sprinkle with sea salt flakes and serve.
Notes
- *Makes 1 (8”x8”) tart