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.
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.