Caramel Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This caramel tart is my go to dessert when I want something impressive but don't want to spend all day in the kitchen. Between the buttery pastry and silky caramel filling, it feels fancy, yet it comes together in just an hour. The raspberries on top add a bright tartness that cuts through the sweetness, plus they're packed with antioxidants. What I love most is how forgiving this recipe is, even for bakers still learning their way around the kitchen. The whole thing is surprisingly affordable to make with pantry staples, which means you can whip it up whenever that caramel craving hits.
Ella x
Ingredients
- 250 gpastry dough
- 150 gunsalted butter
- 200 ggranulated sugar
- 250 gcaramel sauce
- 3 egglarge egg yolks
- 1 tspsalt(finely ground)
- 1 tsppure vanilla extract
- 120 gall-purpose flour(sifted)
- 50 gconfectioner's sugar
- 40 mlwater
- 1 tspsea salt(finely ground)
- 150 gfresh raspberries
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line the baking sheet with parchment paper for easy cleanup.
- 2
Combine the pastry dough ingredients in a large bowl and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: Resting the dough will help it relax and become easier to roll out.
- 3
Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 3mm.
Tip: Use a rolling pin to achieve an even thickness for an even bake.
- 4
Transfer the rolled-out pastry to a 23cm (9-inch) tart pan with a removable bottom.
Tip: Press the pastry into the corners of the pan for a secure fit.
- 5
Prick the bottom of the pastry with a fork to prevent it from bubbling during baking.
Tip: This step will also help the pastry cook evenly.
- 6
Line the pastry with parchment paper and fill with pie weights or dried beans.
Tip: This step will help the pastry cook evenly and prevent it from becoming too brown.
- 7
Bake the pastry for 15 minutes, then remove the parchment paper and pie weights or beans.
Tip: Continue baking for an additional 10-12 minutes, or until the pastry is golden brown.
Recipe Variations
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