Apple and Dulce de Leche Tart

Name: Apple and Dulce de Leche Tart
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 250 g – 8.8 oz flour; 125 g – 4.4 oz sugar; 125 g – 4.4 oz unsalted butter (– softened); 1 egg; 1 pinch of salt; 2 or 3 apples; 2 tbsp butter (– chopped); 2 tbsp sugar; ¼ to ½ cup Dulce De Leche (– store-bought or Homemade Dulce De Leche)

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Golden pastry, soft apples, and creamy Dulce de Leche melt together in an Apple and Dulce de Leche Tart that feels like the sweetest part of autumn.

Baked Apple and Dulce de Leche Tart on brown paper with a jar of caramel and an apple beside it.

Apple tarts have long been one of my favourites. I love how the tender fruit melts into the buttery, crisp pastry. And Dulce de Leche? It’s something I can never resist. It goes perfectly with apples, much like any caramel sauce, coming together into a comforting apple tart with Dulce de Leche that everyone comes back to for another slice.

Spring has begun down here, and the days are getting longer and warmer, but it’s always the right time to bake with apples. I can already picture my friends in the Northern Hemisphere getting ready for their autumn apple tart recipe season, when the air turns cooler and markets fill with fresh apples. Serve this tart warm with a scoop of vanilla ice cream to soften its richness. I usually enjoy mine on its own, still warm and soft from baking.

Dough rolled and fitted neatly inside the rectangular tart tin, ready for filling with apple slices.

What Makes This Homemade Apple Tart So Special

A scoop of vanilla ice cream or softly whipped cream makes each serving even more indulgent.
Straightforward steps make it an easy apple dessert anyone can bake confidently at home.
Delicious warm from the oven, at room temperature, or even chilled from the fridge.

Key Ingredients for Apple and Dulce de Leche Tart

Apples

Choose firm varieties such as Granny Smith apples or Pink Lady. They hold their shape during baking and add a gentle tartness that balances the sweetness of the Dulce de Leche.

Dulce de Leche

This gives the tart its signature creamy caramel flavour. You can use homemade Dulce de Leche or a good-quality store-bought version. Both form a smooth layer that pairs perfectly with the apples.

Butter

Butter adds richness and helps the pastry bake into a golden, tender crust. Softened unsalted butter mixes smoothly into the dough and gives a balance between crispness and melt-in-the-mouth texture.

Sugar

Sugar enhances the natural sweetness of the apples and helps them caramelise slightly during baking. It also adds colour and a light crunch to the pastry once baked.

Find the complete list with measurements in the recipe card below.

How to Make Apple and Dulce de Leche Tart

Dough

Step 1: Knead the flour together with the sugar, butter, egg, and salt until you obtain a smooth dough.

Step 2: Wrap it with some cling wrap and refrigerate for 30 minutes.

Step 3: Take it out of the fridge, place it on a sheet of baking paper, and roll it into a 1 cm – 0.4 inch thick rectangular sheet.

Step 4: Cut a rectangle approximately the same size as your tart tin and put the dough in the greased tin. Press it down well, making sure you have dough along the sides too.

Assembling

Step 1: Peel the apples, cut them into quarters, remove the cores, and slice each quarter into 4 or 5 pieces. Place the apple slices on top of the dough, trying not to leave any gaps.

Step 2: Sprinkle with sugar and top with the chopped butter.

Step 3: Bake in a preheated oven at 180°C – 355°F for about 35 minutes, or until golden brown and cooked through.

Step 4: Brush with the Dulce de Leche and bake for another 5 minutes.

Step 5: Let the tart cool completely before unmoulding and serving.

Overhead shot of the full Apple and Dulce de Leche Tart showing its glossy caramel finish.

Frequently Asked Questions

Can I use store-bought pastry instead of homemade?

Yes, you can use shortcrust pastry for convenience. It saves time while still giving a crisp, buttery result. If you use ready-rolled pastry, let it rest in the tin for a few minutes before baking to prevent shrinking.

Do I need to peel the apples for this Apple and Dulce de Leche Tart recipe?

Peeling helps the slices cook evenly and gives the tart a softer texture. If you prefer a rustic look, you can leave the peel on; it adds extra colour and fibre without changing the flavour.

Can I prepare the dough in advance?

Yes, you can make the dough 1-2 days ahead and keep it refrigerated until ready to use. Wrap it tightly in cling film so it doesn’t dry out. Bring it back to room temperature before rolling to keep it pliable.

What kind of Dulce de Leche should I use?

Choose a thick, creamy Dulce de Leche that holds its shape while baking. Avoid thin or runny versions, as they can soak into the pastry instead of forming a smooth caramel layer.

Extra Help from the Kitchen

Line the Tart Tin with Baking Paper – A layer of baking paper or parchment paper stops the tart from sticking and allows easy removal.

Avoid Overmixing the Dough – Mix the ingredients only until combined. This keeps the crust tender once baked.

Cool the Apples Before Assembling – Warm apples soften the dough too quickly. Let them cool slightly before arranging in the tin.

Brush the Apples with Warm Dulce de Leche – Slightly warm Dulce de Leche spreads smoothly and covers the fruit with an even glaze.

Close-up of golden apple slices brushed with Dulce de Leche in the baked tart.

Variations and Twists

Add a Hint of Citrus – A little grated lemon or orange zest in the dough adds freshness and lifts the flavour of the apples.

Try Brown Sugar Instead of White – Brown sugar adds a light caramel note that blends naturally with the Dulce de Leche.

Swap Dulce de Leche for Custard Cream – For a lighter filling, use thick custard cream and top with apples for a more traditional Italian-style tart.

Add Ground Almonds to the Dough – A small amount of ground almonds gives a gentle nutty taste and a slightly softer crust.

Storage and Shelf Life

Store the tart in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place away from sunlight. For longer storage, refrigerate it for up to 4 days. Bring the slices to room temperature before serving so the crust stays tender and the filling softens.

To freeze, wrap the tart in baking or parchment paper and place it in an airtight container. It will stay fresh for up to 1 month. Reheat frozen slices in a 150°C – 300°F oven for 10 to 12 minutes until warm and smooth again.

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