caramel apple cookie tart


Every fall, I indulge in at least one caramel apple. A tart apple dipped in (too sweet) caramel and covered in pecans is an indulgence fitting for the season and the inspiration for this caramel apple cookie tart. This is one dessert that has it all – a rich and buttery cookie crust, creamy mascarpone filling, sweet-tart apple slices, and salted caramel drizzle.

Caramel Apple Cookie Tart

If tarts intimidate you, fear not – the press-in crust could not be easier, and the rest is straightforward layers. Honeycrisp apples shine here and there’s no need to peel them – I like the skin on for color. If you can’t access Honeycrisp apples, use another crisp apple that holds up well. I think you’ll agree that this tart is one incredible ode to autumn.

Caramel Apple Cookie TartCaramel Apple Cookie Tart

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Caramel Apple Cookie Tart

  • Yield: 10 servings



  • 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
  1. I love that you use graham flour in the crust! And that mascarpone maple filling sounds delicious. I really like the idea of this pie, it will come to my house for sure.

  2. The whole tart sounds wonderful Laura but I really love the crust. It would be a delicious crust for so many different fall tarts, I know the graham flour gives it a really nice flavor.

  3. I’m with you 100%! My caramel-apple indulgence will be coming up on Sunday’s post. Till then, I’ll just drool over your stunning apple cookie tart. Maybe I need more than one caramel apple dessert this year!

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