Caramel Apple Pecan Streusel Tart. Maple infused oat flour and pecan crust brushed with caramel sauce and sprinkled with finely chopped pecans. Tart crust filled with caramelized apples and topped with brown sugar cinnamon pecan streusel. Baked until golden.
Why You Should Make This Tart
- perfect for fall holiday season.
- delicious served warm with ice cold whipped cream.
- the maple oat pecan crust + caramel apples is divine.
- crust can be prepared several days in advance.
- stores well in or out of the refrigerator.
How To Make This Caramel Apple Pecan Streusel Tart
Finely chopped pecans, light brown sugar, granulated sugar, and all-purpose flour are added to a small bowl, and stirred to combine. Melted butter is stirred in. Cold + cubed butter is worked in with the back of a fork. The streusel is set aside or refrigerated until ready to use.
Pecans are spread in a single layer on a baking or cookie sheet and toasted in a hot oven for 6 minutes. The pecans are removed from the oven and cooled.
The toasted pecans, old fashioned oats, and fine sea salt are ground fine in a food processor. Melted butter and maple syrup are added to the food processor and pulsed until well combined. The pecan oat mixture is transferred to a 9-inch removable bottom tart pan, and pressed into the bottom and sides.
The tart crust is baked in a preheated 350 degrees F. oven until firm, 10 to 12 minutes. The tart crust is cooled and then brushed with caramel sauce and sprinkled with finely chopped pecans.
Three to four of your favorite red apples are peeled cored and sliced into 8 to 10 slices. The apples are sautéed in a mix of unsalted butter, fresh lemon juice, ground cinnamon, and light brown sugar until tender.
The caramelized apples are arranged in a single layer over the finely chopped pecans. The reserved streusel is sprinkled over the apples.
The tart is baked in a hot oven for 30 minutes until the filling bubbles and the top is crispy.
I like to serve this tart warm with cold ice cream or whipped cream.
Other Tart Recipes You Might Enjoy
Some of our most popular tart recipes include chocolate cherry tart, lemon mascarpone tart, apple almond tart, chocolate coconut pecan tart, and white peach and cherry tart.
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Caramel Apple Pecan Streusel Tart
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Pecan Streusel:
- 60 grams finely chopped pecans (1/2 cup)
- 100 grams packed light brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 3 grams ground cinnamon (1 teaspoon)
- 95 grams all-purpose flour (3/4 cup)
- 56 grams unsalted butter, cold + cubed (4 tablespoons)
- 28 grams unsalted butter, melted (2 tablespoons)
Pecan Oat Crust:
- 180 grams 180 grams pecans (1-1/2 cups), toasted
- 135 grams old fashioned oats (1-1/2 cups)
- 3 grams fine sea salt (1/2 teaspoon)
- 75 grams unsalted butter (1/3 cup), melted
- 60 grams pure maple syrup (3 tablespoons)
Caramelized Apples:
- 3 each large Honeycrisp apples, peeled, cored and sliced
- 14 grams unsalted butter (1 tablespoon)
- 15 grams fresh lemon juice (1 tablespoon)
- 3 grams ground cinnamon (1 teaspoon)
- 50 grams light brown sugar (1/4 cup), loosely packed
Assembly:
- 40 grams caramel sauce (2 tablespoons)
- 30 grams finely chopped pecans (1/4 cup)
Instructions
Pecan Streusel:
- Add finely chopped pecans, light brown sugar, granulated sugar, and all-purpose flour to small mixing bowl. Stir to combine. Cut in cold, cubed unsalted butter with the back of a fork or a pastry cutter.
- Refrigerate until ready to use.
Pecan Oat Crust:
- Preheat oven to 350 degrees F.
- Spread pecans in single layer on baking sheet. Toast for 6 minutes in preheated oven. Remove from oven and cool.
- Add toasted pecans, old fashioned oats, and fine sea salt to food processor. Process to fine crumbs.
- Add melted butter and pure maple syrup. Process until well combined.
- Transfer pecan oat mixture to 9-inch removable bottom tart pan. Press crumb mixture into sides and bottom of tart pan.
- Bake tart crust 12 minutes in hot oven. Cool tart crust on wire rack completely before filling.
Caramelized Apples:
- Add the prepared apple slices, unsalted butter, fresh lemon juice, ground cinnamon, and light brown sugar to a large skillet. Heat over medium low heat 10 to 15 minutes, stirring often, or until the apples have softened.
- Remove the apples with a slotted spoon to a small bowl. Continue to cook the remaining liquid until it thickens. Add the thickened sauce to the apples.
Assembly:
- Brush bottom of tart crust with caramel sauce. Sprinkle finely chopped pecans over caramel sauce. Top pecans with caramelized apple slices. Sprinkle pecan streusel liberally over caramelized apples.
- Bake tart in hot oven for 30 minutes. Remove tart from oven and cool on wire rack.
- Best served at room temperature or slightly warmed with vanilla bean ice cream or whipped cream.
- Refrigerate leftovers in airtight container.
