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Apple-Creme-Brûlée-Tart French Desserts

Apple Creme Brûlée Tart

Chef François de Mélogue
There are several steps to creating this dessert, and the dough should rest overnight. The end result is delicious, so don't rush the process. Enjoy the results!
4 from 1 vote
Prep Time 1 hour
Cook Time 40 minutes
Resting Time (dough) 2 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people


For the Dough:

  • 12 oz (340g) All-Purpose Flour
  • 1 pinch Sea Salt
  • 1/2 tsp Baking Powder
  • 8 oz (226g) Unsalted Butter cut in small pieces
  • 1/2 cup (118ml) cold water or slightly less or a tad more

For the Apples:

  • 3 tbsp Unsalted Butter
  • 6 Apples Granny Smith peeled, cored & cut in 1/8ths
  • 1/4 cup (60g) Granulated Sugar
  • 1 Orange for the grated zest
  • 1/2 tsp Cloves
  • 1/2 tsp Cinnamon
  • 3/4 cup (177ml) Heavy Cream
  • 1 large Egg Yolk
  • 1 tbsp Honey
  • 1/4 tsp Vanilla extract


To Make the Dough:

  • To make the dough, in a food processor, pulse the flour, salt and baking powder together.
  • Add the butter and pulse until the mixture looks like coarse cornmeal.
  • With the motor running, add just enough ice-cold water so that the dough forms into a loose ball.
  • Gather the dough into a ball and cover it with plastic wrap. Let it rest for one (1) hour or overnight in the refrigerator.
  • On a floured work surface with a floured rolling pin, roll the dough out to a 12-inch circle.
  • Use your rolling pin to roll up the dough and unroll over the tart pan.
  • Press dough into the corners and pinch tightly on the edges. Do not worry if the edges look ragged. It is important to pinch tight because this will keep the dough from shrinking.
  • Refrigerate for one (1) hour.

To Caramelize the Apples:

  • In a large, heavy ovenproof skillet over medium heat, melt the butter until foamy. Add the granulated sugar and cook, stirring occasionally, until it starts to caramelize and turn light brown, about 5 minutes.
  • Stir in the apples, orange zest, cloves, and cinnamon until the apples are well coated.
  • Cook, stirring occasionally, until the apples start to brown, about 10 minutes.

Assemble the Tart:

  • Preheat the oven to 400°F.
  • Bake the tart shell until the dough is very lightly brown, about 15 minutes.
  • Whisk the cream, egg yolk, honey, and vanilla together then put aside.
  • Remove the tart shell from the oven and arrange the apple wedges in a circle.
  • Pour cream mixture over and bake for 15 minutes, or until the cream is set.


Optional: You could take the creme brulee aspect one step further and dust with superfine sugar and take a blow torch to the top to caramelize the sugar.
Keyword Apples, Cream, Dessert, Tartes, Tarts
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