Sweet delicious apples in caramel sauce spiced with cinnamon then filled into buttery premade shortcrust pastry tarts. These mini-tarts or caramel apple tartlets are a must-make in fall when apples are in season.
Table of Content
Apples are in plenty this time of the year and we have been bringing them by the dozens. And while we are enjoying them regularly, I thought I should make an apple dessert. I had some premade empty shortcrust tartlets I got from the local baker and I made these that were gone instantly.
Why make these tartlets?
- These tartlets don't take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time.
- While you can make the tart shells from scratch, buying the premade shells are a great way to make these quick, easy, and semi-homemade.
- Most of the ingredients are easy to find or panty staples.
Ingredients and substitutes
- Sugar - I am using white here so I can get pretty amber color - a dark sugar will give a very dark caramel color. But both would work.
- Cream - The quantity of cream is almost half of what we usually use in caramel. But we do not want the caramel to be too runny or it won't set.
- Apples - I actually like using granny smith but I could only find gala. If you can; use granny smith as they are tart which works great with the sweet caramel and they soften but still can hold their shape.
- Lemon - Just a little lemon will help cut the sweetness it this dessert.
- Tart shells – These are quick store-bought mini tartlets. But, you can also make your own shortcrust pastry from scratch.
Step by step instructions
- In a heavy-bottom deep saucepan, add the sugar, water, and lemon juice.
- With the heat on medium, bring the sugar to a boil. Continue to cook shaking the pan slowly to guide the distribution of heat.
Pro tip - shaking the pan will encourage even coloring and prevent the sugar from burning. - As the bubbles get smaller the color of the sugar starts to turn amber. Then add the chopped apples and cinnamon.
Pro tip - It is important to keep the heat to medium or medium-low to prevent burning. We want a caramelized sugar, not burnt sugar. - Cook on medium to low until the apples release all their juices and these juices start to evaporate again.
Pro tip - You want the apples to cook and become soft and tender. And you want some of the apple juice to evaporate so the caramel will not be too runny. - When the apple feels tender and most of the juice has evaporated. Add in the butter and cream. Continue to cook for two more minutes letting it thicken.
- Remove from heat and set aside to cool until warm. Use a spoon to distribute the apple mixture between 24 tartlet shells. Chill in the fridge for an hour or two so the caramel will set
Pro tip - I made 24 x 2.5-inch size tartlets. Depending on the size of the apples and how long you cook the mixture you may get more or less. - Serve at room temperature.
Frequently asked questions
Apple being a fruit is a perishable ingredient. These tarts will keep in the fridge for 3 to 4 days.
Yes, you can freeze these mini tarts in a freezer-safe box wrapped well in plastic wrap so they do not break. Shortcrust is delicate so make sure to keep them in a place they won't get pushed around too often. Thaw in the fridge overnight.
If you plan to make the tart shells at home you can use either the rich shortcrust pastry or the sweet shortcrust pastry.
I do have a step-by-step recipe and video tutorial showing three different methods to make homemade mini tart shells.
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Printable Recipe
Caramel Apple Tartlets - Mini Tarts
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Ingredients
- 24 Mini Tart Shells (2 ½ inch- tartlet shells)
Apple Filling
- 1 lb (500 g) Apples (chopped)
- 1 cup (200 g) Sugar
- ¼ tablespoon Water
- 1 tablespoon Lemon juice
- ¼ cup (60 g) Butter
- ¼ cup (60 ml) Whipping cream (38 % plus)
- 1 teaspoon Cinnamon (or pumpkin spice)
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- In a heavy-bottom deep saucepan, add the sugar, water, and lemon juice.
- With the heat on medium, bring the sugar to a boil. Continue to cook shaking the pan slowly to guide the distribution of heat. Pro tip - shaking the pan will encourage even coloring and prevent the sugar from burning.
- As the bubbles get smaller the color of the sugar starts to turn amber. Then add the chopped apples and cinnamon. Pro tip - It is important to keep the heat to medium or medium-low to prevent burning. We want a caramelized sugar, not burnt sugar.
- Cook on medium to low until the apples release all their juices and these juices start to evaporate again. Pro tip - You want the apples to cook and become soft and tender. And you want some of the apple juice to evaporate so the caramel will not be too runny.
- When the apple feels tender and most of the juice has evaporated. Add in the butter and cream. Continue to cook for two more minutes letting it thicken.
- Remove from heat and set aside to cool until warm. Use a spoon to distribute the apple mixture between 24 tartlet shells. Chill in the fridge for an hour or two so the caramel will set Pro tip - I made 24 x 2.5-inch size tartlets. Depending on the size of the apples and how long you cook the mixture you may get more or less.
- Serve at room temperature.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Anne Lawton
These look fantastic! I love that they are single serve too just perfect for a fall dessert.
Veena Azmanov
Thanks, Anne.
Nicoletta De Angelis Nardelli
Your tarts are one of Fall's most delightful treats! They look so indulgently luscious and delicious! And your tart shell is always so perfectly executed!
Veena Azmanov
Thank you, Nicoletta.