Caramel Apple Tart Recipe

Prep+Cook Times: 35+30 minutes | Level: Beginner | Serves: 6-8



Middle Filling 

  • 8 Lg. Apples, (Granny Smith good here) 

  • 2 Tbsp Coconut Sugar (or rapadura) 

  • ¼ tsp Salt 

  • ¼-½ tsp Nutmeg (or 1 Tbsp cinnamon) 

Base Crust 

  • 1 Cup Brown Rice Flour 

  • ¼ Cup Sweet Rice Flour (or Tapioca) 

  • ¼ Cup Coconut, desiccated 

  • 1 Cup Almond meal (or other nut/seed meal) 

  • 1 tsp Baking powder 

  • ½ Cup Non-dairy milk 

  • 3 Tbsp Coconut oil 

  • 3 Tbsp Honey or Maple 

  • 1 tsp Vanilla 

Caramel Sauce Topping 

  • 1 ½ Cup 1 tin Coconut cream 

  • 5 Tbsp Coconut sugar (or rapadura) 

  • ¼ tsp Salt 

  • ¾ Cup Non-dairy milk 

  • 2 tsp Agar Agar powder 

  • ¼ Cup Non-dairy milk 

  • 2 Tbsp Tapioca flour/starch 

  • 1 tsp Vanilla 


  1. An "apple slinky" machine will make this recipe a breeze. Peel , core, and slice the apples. If done in a slinky machine, make 3 cuts through the spiraled apple for pieces roughly 1/6th in size.

  2. Toss the cut apples with the sugar, salt, and nutmeg. Set mixture aside (Salt is necessary here to begin softening the apples)

  3. Pre-heat the oven to 180ºC (350ºF).

  4. It is easiest to work with the base if the coconut oil is semi-solid. A food processor is easiest, but it can be mixed by hand in a bowl as well.

  5. Combine all ingredients for the base and mix until a sticky 'dough' forms.

  6. Spread this into a dry baking dish, approximately 30cm (12") in diameter or equivalent. Try to bring up the edges by about 1cm for ease of removal and to hold more yummy sauce. If it happens to be too sticky to flatten with the back of a spoon, chill in the freezer for max. 10min.

  7. Spread the apples into the base evenly and bake for 25-30min.

  8. Make the sauce in a saucepan or Thermomix-style machine. Add coconut cream, sugar, and salt and bring to a gentle boil for 10 min, stirring frequently (TM 100º, speed 2.5).

  9. Stir the agar agar powder through the milk in a separate jug, to dissolve.

  10. Stir the tapioca flour through a separate ¼ Cup of milk with the vanilla.

  11. Once the sugar has begun to caramelise (approx. 10min.), pour in the agar mixture and bring back to a boil for 5 min.

  12. Drizzle in the freshly-stirred tapioca mixture and stir only until the mixture thickens. Remove from heat or turn down to low.

  13. Pour this over the tart once it comes out of the oven. Note: this sauce will thicken to a 'sliceable' gel once fully cool. You can liquify it again if needed by reheating.

  14. Serve warm and fresh or cold as a slice in lunchboxes etc.


Feel free to use other fruit in this tart filling. Pears, Blueberries, Strawberries, Banana, Custard apple (reduce other sugar), or adding up to half the amount of choko with apple would work well. 

The caramel sauce also works well as a fancy dessert fondue (needs heat under) or a fruit dip at parties (if served warm). Alternatively, caramel fruit cups can be made by pouring it over silicone cupcake molds filled with fruit salad, and chilled fully before 'popping' them out and serving. 

Store leftovers in the fridge. It is certainly freezer-friendly, but it's just not quite the same. 

If you have extra sauce, pour into mini cupcake molds or chocolate molds for a sweet caramel 'jelly' treat later. 

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