Caramel Apple Cookie Tart

  • Yield: 10 servings 1x




  • 1 cup flour
  • 1/3 cup graham flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 cup light brown sugar


  • 4 oz mascarpone, at room temperature
  • 2 Tbsp maple syrup
  • 2 medium apples, thinly sliced
  • 1 Tbsp lemon juice


  • 1/4 cup light brown sugar
  • 2 Tbsp unsalted butter, cubed
  • 2 Tbsp heavy cream
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/4 cup pecans, chopped


  1. Preheat oven to 350°F and spray a 9-inch round removable-bottom tart pan with nonstick spray. Whisk together flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter and sugars in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan. Bake crust for 20 minutes, until golden and set. Transfer to a wire rack to cool completely.
  2. For the filling, combine mascarpone and maple syrup in a food processor and process until smooth; use an offset spatula to spread mixture over cooled crust. Toss apple slices in lemon juice, then layer over mascarpone mixture.
  3. For the topping, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass jar to cool to room temperature. Drizzle caramel sauce over tart and top with pecans. Cut into wedges with a sharp knife.


  • Calories: 315
  • Carbohydrates: 35
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