This Dulce de Leche Apple Tart is a beautiful fusion of classic apple tart flavors and rich, creamy dulce de leche. A golden, flaky crust, thinly sliced spiced apples arranged in a rose pattern, and a drizzle of caramelized dulce de leche make this a memorable holiday dessert that’s easier to prepare than it looks.
Why I Love This Rose Apple Tart
Hello, friends!
This rose apple tart is a true showstopper. It has the cozy, spiced flavor of a classic French-style tart combined with the deep, caramel notes of dulce de leche for a Latin twist. The rose pattern looks impressive but is straightforward to assemble once you learn the technique.
What makes this tart special is how it balances textures and flavors: the firm apple slices hold up while baking, the spices add warmth, and the dulce de leche brings a creamy, indulgent sweetness. A sprinkle of finishing salt at the end brightens and enhances the overall flavor.
This tart is perfect for holiday gatherings, special dinners, or any moment you want a dessert that looks as good as it tastes.
Beijinhos xx
More cozy recipes to try: Homemade Instant Pot Dulce de Leche, Caramel Apple Butter, Apple Cake, Dulce de Leche Latte.
Ingredients
- Pie crust – refrigerated or homemade, enough for an 11-inch tart pan.
- Apples – 6 firm apples, such as Honeycrisp, Pink Lady, or Granny Smith; cored and thinly sliced (leave the skin on).
- Dulce de leche – one 14 oz (397 g) can; use about half for the filling and reserve the rest to finish the tart.
- Lemon – zest and juice of 1 lemon to add brightness and prevent browning.
- Spices – 1 tsp ground ginger, 2 tsp ground cinnamon (plus 1/4 tsp extra for the topping), 1/4 tsp ground nutmeg.
- All-purpose flour – 2 tablespoons to help thicken the filling and reduce moisture.
- Salt – a pinch in the filling and finishing salt (fleur de sel or Maldon) to garnish.
- Almond flour – 1 tablespoon for the crumble topping.
- Unsalted butter – 1 tablespoon softened for the topping crumbs.
- Raw sugar (turbinado) – 1 tablespoon for sparkle and crunchy texture in the topping.
For exact measurements and step-by-step instructions, see the recipe card below.
How to Make Dulce de Leche Rose Apple Tart
Preheat the oven. Place a baking sheet on the bottom rack of the oven and preheat to 350°F (180°C). Using a hot sheet under the tart helps prevent a soggy bottom.
Prepare the pan. Lightly butter or spray an 11-inch (28 cm) tart pan with removable bottom. Roll out the pie dough on a lightly floured surface and press it into the pan. Trim excess dough and chill the pan in the refrigerator while you prepare the filling.
Mix dry ingredients. In a small bowl combine lemon zest, flour, salt, and the spices. In another small bowl, mix the softened butter, almond flour, raw sugar, and 1/4 teaspoon cinnamon to make the crumble topping.
Prepare the apples. Add lemon juice to a large bowl. Core and thinly slice the apples to about 1/8 inch (3 mm) thick, leaving the skins on. Toss the slices in the lemon juice to prevent browning. Sprinkle the flour-spice mix over the apples and toss gently to coat.
Add the dulce de leche. Pour half the can of dulce de leche over the apple slices and stir gently to coat. If the dulce de leche is very stiff, warm it for 10–20 seconds in the microwave and whisk to loosen before mixing with the apples.
Assemble the tart. Arrange the apple slices standing upright, peel side up, in overlapping concentric circles starting from the outer edge and working inward to form a rose pattern. Pack the slices snugly; if some slices break, trim a few thinner pieces to bend them more easily around the center. Roll the final slices into a small spiral to form the center “rosebud.”
Once the apples are arranged, crumble the topping evenly over the tart.
Bake. Place the tart on the hot baking sheet and bake for 30–40 minutes, until the crust and topping are golden and the apples are tender.
Cool and finish. Let the tart cool 10–15 minutes on a wire rack, then remove it from the tart pan onto a serving plate. Drizzle with the remaining dulce de leche and finish with a light sprinkling of finishing salt to balance the sweetness.
Serve. Serve warm or at room temperature. It’s excellent on its own, with whipped cream, or with a scoop of vanilla or salted caramel ice cream and an extra drizzle of dulce de leche.
How to Store
Store leftovers covered at room temperature for 1–2 days, or refrigerate up to 3 days. Reheat slices gently in the oven, air fryer, or microwave. Freezing is not recommended, as the apple texture will be affected.
Other desserts you’ll love: Spice Cake, Churro Cake, Dulce de Leche Ice Cream, Banana Bread Cake.
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Dulce de Leche Rose Apple Tart
Author: Aline Shaw
This tart combines thinly sliced, spiced apples arranged in a rose pattern with creamy dulce de leche and a buttery crumble topping. It’s holiday-ready and crowd-pleasing.
Details
- Servings: 8
- Calories: ~205 per serving
- Prep time: 40 mins
- Cook time: 30 mins
- Total time: 1 hr 10 mins
- Course: Dessert
- Cuisine: Brazilian-inspired
Ingredients
- 1 refrigerated pie crust (for 11-inch tart)
- 6 apples, cored and thinly sliced (about 1/8″ / 3 mm), skin on
- 1 (14 oz / 397 g) can dulce de leche, divided
- 1 lemon, zested and juiced
- 1 tsp ground ginger powder
- 2 tsp ground cinnamon (plus 1/4 tsp for topping)
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp almond flour
- 1 tbsp unsalted butter, softened
- 1 tbsp raw (turbinado) sugar
- Pinch of kosher salt, plus finishing salt to taste
Equipment
- 11-inch tart pan with removable bottom
- Baking sheet
- Sharp knife or mandoline for thin slices
- Mixing bowls and a zester
Instructions
- Preheat the oven to 350°F (180°C) and place a baking sheet on the bottom rack.
- Butter or spray the tart pan. Roll out and fit the dough, trim excess, and chill.
- Mix lemon zest, flour, salt, and spices in a small bowl. In another bowl, combine softened butter, almond flour, raw sugar, and 1/4 tsp cinnamon for the topping.
- Add lemon juice to a large bowl. Thinly slice apples and toss in lemon juice. Sprinkle the flour-spice mix and toss gently.
- Stir half the dulce de leche into the apples. If thick, warm briefly and whisk to loosen.
- Arrange apple slices upright, peel side up, in overlapping circles from the outside in to form a rose. Roll the last slices into a small spiral for the center.
- Crumble the topping over the arranged apples.
- Bake on the hot sheet for 30–40 minutes, until golden and apples are tender.
- Cool 10–15 minutes, remove from pan, drizzle with remaining dulce de leche, and sprinkle finishing salt. Serve warm or at room temperature.
Nutrition (approx. per serving)
- Calories: 205 kcal
- Carbohydrates: 34 g
- Protein: 2 g
- Fat: 8 g
- Fiber: 5 g
- Sugar: 16 g
Bom apetite! If you try the recipe, enjoy the process—this tart is as rewarding to make as it is to share.