Creamy Butternut Squash Soup
September 28, 2026
Foolproof Homemade Focaccia
October 19, 2026
October 5, 2026
Apple Crumble Tart with Salted Caramel & Vanilla Bean Mascarpone
If an apple crumble and an apple pie had a baby, this would be it.
This Apple Crumble Tart layers salted caramel and warm cinnamon apples inside a buttery brown butter tart crust, then tops it all with a golden crumble. Serve it with vanilla bean mascarpone and an extra drizzle of salted caramel for the perfect fall dessert.
And while it looks impressive, the crust couldn’t be easier—no kneading, no rolling, and no food processor required.
I wanted this Apple Crumble Tart to have everything I love about a classic apple dessert, but with a few little touches that make it feel extra special. It starts with a buttery brown butter tart crust, followed by a layer of salted caramel and plenty of warm cinnamon apples. A golden brown butter crumble goes over the top, with thinly sliced apples arranged in the center for a beautiful bakery-style finish.
Despite how it looks when it comes out of the oven, it’s surprisingly simple to make.
The crust might be my favorite part because there’s no kneading, rolling, or food processor involved. You simply mix the dough and form it directly into the tart pan. It gives you that buttery, delicate tart crust without all of the extra work.
For the filling, I like using a combination of Honeycrisp and Granny Smith apples. The Honeycrisp brings sweetness while the Granny Smith keeps everything from becoming too sweet, especially with the salted caramel underneath.
I use my classic La Vita Bianca Salted Caramel both inside the tart and for serving. It’s buttery, rich, and simple to make, but if you’re looking to save a step, your favorite store-bought salted caramel works perfectly here too. This is supposed to be something you’ll actually want to make, so take the shortcut when you need it.
Before the tart goes into the oven, I arrange thin slices of apple in the center and surround them with brown butter crumble. A little melted butter brushed over those exposed apples keeps them tender and beautifully golden as they bake.
Once it comes out of the oven, the apple spiral gets brushed with a maple-caramel glaze for a glossy finish. Serve each slice with cool vanilla bean mascarpone and, because there’s no such thing as too much caramel, another drizzle of salted caramel.
Every bite has a little bit of everything: buttery crust, tender cinnamon apples, salted caramel, golden crumble, and creamy vanilla bean mascarpone.
It’s special enough for Thanksgiving or entertaining, but still has everything cozy and familiar about apple pie and apple crumble.
This is Episode 7 of Recipes for My Daughter’s Journal—a collection of recipes and little memories from our kitchen that I hope my daughter keeps with her for years to come.
For My Daughter's Journal
To My Girl,
There’s something about apples and cinnamon that always makes a house feel like home. You helped me peel the apples for this tart, which made this one even sweeter to make.
I hope this is one of those recipes you come back to every fall—simple, cozy, and always worth making.
Love you always.
xo, Mom
founder of La Vita Bianca
Meet Bianca
Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.
Get Social With Me
Ingredients:
- 170 g (¾ cup) unsalted butter
- 215 g (1¾ cups) all-purpose flour
- 65 g (½ cup) powdered sugar
- 1 large egg yolk
- 1 tsp vanilla bean paste
- 3 g (½ tsp) kosher salt
- 700 g (about 3–4 large apples) Honeycrisp and Granny Smith apples, peeled and cored, divided
- 45 g (3 tbsp packed) light brown sugar
- 20 g (1½ tbsp) granulated sugar
- 18 g (2 tbsp) cornstarch
- 1½ tsp ground cinnamon
- 1 tsp vanilla bean paste
- 15 g (1 tbsp) fresh lemon juice
- Pinch of kosher salt
- Melted unsalted butter, for brushing the decorative apples
- 85 g (⅔ cup) all-purpose flour
- 55 g (¼ cup packed) light brown sugar
- 20 g (1½ tbsp) granulated sugar
- 65 g (about ¼ cup + 1 tbsp) browned butter
- ½ tsp ground cinnamon
- 2 g (about ¼ tsp) kosher salt
- 115 g (½ cup) unsalted butter
- 150 g (¾ cup packed) light brown sugar
- 120 g (½ cup) heavy cream
- ½ tsp fine sea salt
- 1 tsp vanilla bean paste
- 225 g (8 oz / about 1 cup) mascarpone
- 180 g (¾ cup) heavy cream
- 45 g (⅓ cup) powdered sugar
- 1½ tsp vanilla bean paste
- Pinch of salt
- 15 g (1 tbsp) pure maple syrup
- 10 g (about 2 tsp) salted caramel
- Flaky sea salt
- Additional salted caramel, for serving
Instructions:
1. Brown the butter for the crust.
Add 170 g (¾ cup) butter to a light-colored saucepan over medium heat.
Cook, swirling occasionally, until the butter foams and the milk solids become golden brown and smell toasted and nutty.
Immediately remove from the heat and allow to cool slightly.
2. Make the tart crust.
Combine the flour, powdered sugar, and salt in a bowl.
Add the browned butter, egg yolk, and vanilla bean paste. Mix just until a soft dough forms.
Transfer the dough to a 9-inch tart pan and use your fingers to evenly form it across the bottom and up the sides.
No kneading, rolling, or food processor required.
Chill the crust while preparing the remaining components.
3. Prepare and divide the apples.
Peel and core 3–4 large apples until you have approximately 700 g prepared apples.
Before adding any sugar, cinnamon, lemon, or other ingredients, divide the apples.
For the decorative top: Thinly slice 200 g (about 1½ cups) of the apples and set them aside completely plain. Do not add these apples to the cinnamon-sugar mixture.
For the filling: Slice the remaining 500 g (about 4 cups) of apples and place them in a separate bowl.
Add the brown sugar, granulated sugar, cornstarch, cinnamon, vanilla bean paste, lemon juice, and salt only to the 500 g of filling apples.
Toss until evenly coated and set aside.
4. Make the brown butter crumble.
Combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the browned butter and mix until crumbly clusters form.
Set aside.
5. Make the La Vita Bianca Classic Salted Caramel.
Melt the butter in a medium saucepan over medium-low heat.
Add the brown sugar and heavy cream and whisk until smooth.
Bring to a gentle boil, then reduce the heat slightly and cook for 3–4 minutes, whisking occasionally, until the caramel looks smooth, glossy, and slightly thickened.
Remove from the heat and stir in the sea salt and vanilla bean paste.
Allow to cool for 10–15 minutes. The caramel will continue to thicken as it cools.
Using store-bought caramel? Skip this step and continue with assembly.
6. Assemble the tart.
Spread 90–100 g (about ⅓ cup) of salted caramel evenly over the bottom of the tart crust.
Add the 500 g of seasoned cinnamon apples and spread them evenly over the caramel.
Scatter approximately half of the brown butter crumble over the filling.
Arrange the reserved 200 g of plain, thinly sliced apples in overlapping concentric circles in the center of the tart.
Lightly brush the exposed raw apple slices with melted butter before baking. Do not skip this step. Because these slices aren’t coated in the filling mixture and remain exposed in the oven, the butter keeps them tender and prevents the thin edges from drying out or burning.
Scatter the remaining crumble around the perimeter of the apple spiral.
7. Bake.
Bake at 350°F for 45–55 minutes, until the apples are tender and the crust and crumble are golden brown.
8. Finish the apple spiral.
While the tart is still warm, stir together 15 g (1 tbsp) maple syrup and 10 g (about 2 tsp) salted caramel.
Lightly brush the mixture over the exposed apple spiral for a glossy finish.
Finish with a small pinch of flaky sea salt.
Allow the tart to cool before slicing.
9. Make the vanilla bean mascarpone.
Combine the mascarpone, heavy cream, powdered sugar, vanilla bean paste, and salt.
Whip until smooth and creamy and the mixture holds soft peaks. Be careful not to overwhip.
Keep refrigerated until ready to serve.
10. Serve.
Serve each slice with vanilla bean mascarpone and an extra drizzle of salted caramel.
Recipe Notes
Divide the apples before seasoning. Once you have 700 g of peeled and cored apples, immediately set aside 200 g completely plain for the decorative top. Only the remaining 500 g get tossed with the cinnamon filling ingredients.
Don’t skip the butter on the decorative apples. Because the thin apple slices remain exposed during baking, brushing them lightly with melted butter keeps them tender and prevents their edges from drying out or burning.
Homemade or store-bought caramel both work. I use my La Vita Bianca Classic Salted Caramel because I love its rich, buttery flavor, but this recipe is meant to be approachable. If you want to save a step, use your favorite good-quality store-bought salted caramel.
Use a mix of Honeycrisp and Granny Smith. Honeycrisp adds sweetness and texture, while Granny Smith adds tartness to balance the caramel.
Don’t overcook the homemade caramel. It will look looser while hot and continue to thicken as it cools.
Need a thinner drizzle? Gently warm the caramel. If needed, stir in a small splash of heavy cream until it reaches your desired consistency.
Let the tart cool before slicing. Giving the filling and caramel time to settle will give you cleaner slices.
Keep the mascarpone cold. Refrigerate until serving for the perfect cool, creamy contrast to the tart.