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Perfect Mini Caramel Apple Tartlets

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These mini caramel apple tartlets are simple, sweet pockets of fall nestled in buttery pastry, combining crisp apples with sticky, golden caramel for a comforting autumn dessert.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 2 medium apples (about 12 ounces/340g), peeled, cored, and thinly sliced (mix of Granny Smith and Fuji recommended)
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup (100g) granulated sugar (for caramel sauce)
  • 3 tablespoons (45g) unsalted butter, room temperature (for caramel sauce)
  • 1/3 cup (80ml) heavy cream, warmed slightly (for caramel sauce)
  • 1/8 teaspoon sea salt (optional, for caramel sauce)

Instructions

  1. In a large bowl, whisk together flour, 2 tablespoons sugar, and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add ice water 1 tablespoon at a time until dough just comes together. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Toss sliced apples with 1/4 cup sugar, cinnamon, and lemon juice. Set aside to macerate.
  4. Roll dough on a lightly floured surface to about 1/8-inch thickness. Cut 4-inch circles and gently press into tartlet pans, trimming excess. Prick bottoms with a fork.
  5. Pre-bake crusts at 375°F (190°C) for 10 minutes until just starting to turn golden.
  6. Make caramel sauce by melting 1/2 cup sugar in a small saucepan over medium heat without stirring until deep amber (5-7 minutes). Remove from heat, stir in butter, then whisk in warm cream and sea salt. Let cool slightly.
  7. Spoon apple mixture evenly into pre-baked tart shells. Drizzle some caramel over apples.
  8. Bake tartlets at 375°F (190°C) for 20-25 minutes until apples are tender and crust is golden brown.
  9. Cool tartlets on a rack for 10 minutes before removing from pans. Serve warm with extra caramel drizzled on top.

Notes

Chill dough well for flaky crust. Melt sugar gently for caramel to avoid burning. Pre-bake crust to prevent soggy bottoms. Serve tartlets warm with extra caramel. Store leftovers in airtight container up to 2 days refrigerated. Reheat in oven at 325°F for 5-7 minutes. For gluten-free, substitute flour with almond flour. For dairy-free, use coconut oil and coconut milk.

Nutrition

Keywords: mini caramel apple tartlets, fall dessert, caramel apple tartlets, easy fall dessert, autumn dessert, tartlets recipe, caramel sauce, apple dessert

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