Rich, creamy, caramelized apples spiced with warm cinnamon then filled into buttery shortcrust pastry tarts. These cinnamon caramel apple tarts a must-make in fall when apples are in season. Whether you make them from scratch or semi-homemade these caramel apple tartlets make the perfect bite size treats for Thanksgiving or festive dinners.
Table of Content
Apples are in plenty this time of the year and we have been bringing them by the dozens. I've made so many apples treats this year like every other year. We are now just looking for more variations in our apple inspired desserts. Know what I mean?
It starts around the festival of Rosha Shana (Jewish New Year) at the beginning of fall, when I make my Apple Honey Tart Tartin. Yup, every single year my husband and the family will ask for their favorite Apple Honey Tart Tartin. In general Ziv and me love the classic Apple Pie so that is a must-have when the season comes in. The kids will request their favorite Spiced Apple Tart with ice cream. Rhea love this one which is my cinnamon caramel apple tarts - often I make a big tart out of this and it's always a bit treat.
I made these recently when we had a few guests over. I had a fall theme in my menu so obviously, I was thinking pumpkin, apples, cinnamon, nutmeg, pumpkin spice, ginger in my head. But instead of making a big tart like I normally do I decided to make these three mini versions.
I've already shared with you my White Chocolate Pumpkin Caramel Tarts, these Cinnamon Caramel Apple Tarts and Pumpkin Pie Chocolate Tart. They were definitely very popular and I had tons of request for the recipes.
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 tarts. If you prefer to make mini tart shells homemade then you already have my tried and tested recipe for Homemade Sweet Short Crust Pastry 101 – which is very detailed and everything you need to know about pastry even if you are really new to pastry making
Homemade vs. ready to use tart shells
You can make the tart shells from scratch or you can cheat and buy them from the store like I have done here. Sometimes it's ok to be lazy. Right?
I just didn’t have the time to make them and when I see these at the store absolutely must pick one tray. They are so pretty.
Making mini tarts at home is not difficult so if you don't have these ready to use tartlets you can make these at home. I have shared three different methods of making mini tarts with the recipe and video. You must check it out.
Step by step instructions (pin)
Caramel apple filling
- Place sugar in a deep dish saucepan.
- Let cook on medium shaking the pan to assist even cooking.
- Once all the sugar is dissolved, reduce the heat to a minimum to prevent burning.
- The sugar will start to caramelize into a light amber color.
- Assist even cooking by gently shaking the pan.
- Once you reach a light amber color, add in the chopped apples, lemon, cinnamon and a pinch of salt.
- Continue to cook on low heat letting the apple release their juices and soften.
- You want the apples to cook and become soft and tender.
- And you want some of the apple juices to evaporate so the caramel will not be too runny.
- When the apple feels tender and half the juices has evaporated.
- Add in the butter and cream.
- Continue to cook for two to three minutes until it thickens.
- Remove from heat and set aside. Cool until just warm.
Fill the tart shells
- Use a spoon to distribute the apple mixture into 12 mini tarts
- Chill in the fridge for an hour or two so the caramel will set
- Serve at room temperature.
Frequently asked questions
Apple being a fruit is a perishable ingredient. This tart will keep in the fridge for 3 to 4 days.
These 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.
You can fill these also about 2 days ahead. Fill the tart shells and chill them in the fridge to set but make sure to bring to them to room temperature before serving.
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 corner that won't get pushed around too often. Thaw in the fridge for overnight.
If you plan to make the tart shells at home you can use either one of these pastry recipes
Rich shortcrust pastry - Pate Sable - using the creaming method similar to how we make cookies or
Sweet shortcrust pastry - pate sucree - using the crumble method similar to how we make a pie crust.
I do have a step by step recipe and video tutorial showing three different methods to making homemade mini tart shells.
Absolutely. Double the recipe the filing will be perfect for one 9-inch shortcrust pastry shell. You can use a ready to use, ready to roll or make my homemade rich shortcrust pastry in advance.
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Recipe
Description
Ingredients
- 24 (24 ) Mini tart shells
For the Apple Filling
- 3 Apples large, chopped
- 3 tbsp Sugar
- 4 tbsp (60 g) Butter ½ stick
- 2 tbsp Whipping cream
- 2 tsp Cinnamon
- 1 tbsp Lemon juice
- ¼ tsp Salt
Instructions
- Place sugar in a deep dish saucepan
- Let cook on medium shaking the pan to assist even cooking.
- Once all the sugar is dissolved reduce the heat to a minimum to prevent burning.
- The sugar will start to caramelize into a light amber color.
- Assist even cooking by gently shaking the pan.
- Once you reach a light amber color add in the chopped apples, lemon, cinnamon and a pinch of salt.
- Continue to cook on low heat letting the apple release their juices and soften
- 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 half 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 just warm.
- Use a spoon to distribute the apple mixture into 12 mini tarts
- Chill in the fridge for an hour or two so the caramel will set
- Serve at room temperature.
Recipe Notes
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.