Caramel Apple Tartlets
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.
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.
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.
Let's talk ingredients and substitutes (Save/Pin)
- 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.
Useful tips and tools
- The pastry blender is a great tool to have if you plan to make pies often by hand.
- I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
- Also, a wooden barrel rolling pin makes for easy rolling. Especially, when working with pastry. I love using my French rolling pin for almost everything.
- And, a pie chart rolling mat is a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
- A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6. The 7-inch tart pans and 5-inch tart pans work great to gift family and friends. For mini tarts, I like to use either a tray like this with a pastry tamper or small mini egg tart molds or mini tartlets.
- Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
- And, my pie crust shield was a great investment. So, I don't have to struggle with covering the edges with foil.
- My kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.
How to Make Cinnamon Caramel Apple Tarts (Save/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.
Chocolate taste better when it is at soft room temperature, not warm and not cold from the fridge. So, I prefer to serve these at room temperature.
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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Description
Ingredients
- 24 (24 ) Mini tart shells
For the Apple Filling
- 3 Apples large, chopped
- 3 tbsp White sugar
- 60 grams (0.25 cups) Butter 1/2 stick
- 30 ml (2.00 tbsp) Cream
- 2 tsp Cinnamon
- 1 tbsp Lemon
- 1 pinch Salt to taste
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
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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.
Roble
Made these last week from scratch. Including the shell using your shortcrust pastry recipe. Turned out so good. Not as professional as yours but everyone loved it.
Veena Azmanov
Thank you, Roble. So happy you enjoyed this recipe and enjoyed it. Thanks for coming back to write this feedback. Have a lovely day.
Wiggeri
Made these a few weeks back and everyone loved it used the cookie crust shells not the shortcrust but was still good.
Veena Azmanov
Thank you Wiggeri. So happy to hear you had success with this recipe and enjoyed it so much. Thanks for coming back to write this feedback. Have a lovely day.
Vivian
OMG, these were the best mini tarts ever. Made this for our dinner and the kids had a feast.
Veena Azmanov
Thank you so much Vivian. So happy to hear you have success with this recipe and enjoyed it. Thank you so much for coming back to write this feedback. Have a lovely weekend.
Saundra
Tried this recipe a few weeks back. Was so tasty. I made the shells myself. Were not so perfect but tasted delicious.
Veena Azmanov
Thank you,Saundra. So happy you had success with this recipe and that you enjoyed it too. You are so awesome to make the shells yourself. Thanks for coming back to write this feedback. Have a wonderful week.
Cris
Made these last weekend. Were the best and easiest to make.
Veena Azmanov
Thank you, Cris. So happy you have success with this recipe and loved it. Thanks for coming back to leave this feedback. Have a wonderful week.
Charles
Tried these several times since we love caramel and apple very much. Turns our perfect everytime.
Veena Azmanov
Thank you, Charles. So happy you have success with this recipe and loved it. Thanks for coming back to leave this feedback. Have a wonderful week.
Awnet
Tried this last weekend and it was so tasty. I used store bought shells too. Next time I'm going to make my own shells
Veena Azmanov
Thank you, Awnet. So happy to hear you enjoyed this recipe. Yes, store brought shells make this dessert easier. Thank you for coming back to write this feedback.
Myra
Made these for a party and they were so good. Everybody loved it. Thanks
Veena Azmanov
Thank you, Myra. So happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback.
Horton
This turned out great. Very delicious. Thanks for the recipe
Veena Azmanov
Thank you, Horton. So happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback.
Catherine
These little tartlets look beautiful! Love the individual servings especially for the holidays!
Veena Azmanov
Thanks Catherine
Carmen
I am going to try your shortbread crust out this November. I can't wait! Also, the caramel cooked right along with the apples sounds decadent. I love that it's flavored by the apples, too.
Veena Azmanov
That's what I like best about it too Carmen. I love the flavor of the apples in the caramel and the cinnamon is just absolutely heavenly
Sara Welch
These already make me feel like it's Thanksgiving. I can imagine the house smelled amazing the rest of the day. A relaxing scent and a delicious treat to boot!
Veena Azmanov
Thank you Sara. It does feel like Thanksgiving right? I love the smell of apples cinnamon, pumpkin spice during fall.
Joanna @ Everyday Made Fresh
These tarts are just perfect little bites. I love small desserts like this because you can eat more than one without feeling so guilty. Or is that only me?! I love the caramel apple together, perfect for the upcoming holiday season.
Veena Azmanov
I know what you mean Joanna. I'm the same. These little ones are the killers.!!
Sandhya Ramakrishnan
I love this single serve dessert ideas as it is so easy to serve during parties. Apples with caramel is already making drool. I bet the whole house would be smelling like heaven when we bake these.
Veena Azmanov
Absolutely Sandhya. The house does smell havenly when cooking the caramel.
Adriana Lopez Martin
These tarts looks so beautiful and tasty perfect bites for entertaining this season. You always have the best desserts and impressive presentations. Love the use of the apples!
Veena Azmanov
Aww thank you so much Adriana. I do love my desserts Thanks
Gloria @ Homemade & Yummy
Wow...do these look delicious or what??? The perfect blend of goodness....all in a single serve dessert!! Fall perfection on a plate...bravo!!
Veena Azmanov
Thank you Gloria. So happy you liked them. They sure are perfect for the season
Noel Lizotte
Such a seasonal flavor - apples and caramel! I love these little tarts ... and will probably use the store bought short cut approach, since pastry and crusts are challenging to me.
Veena Azmanov
Absolutely you can use the store bought out of the jar too! That would be even more easy ..
Helene D'Souza
YES I am always game for apple tart and those are flavored with cinnamon. I bet the kids go crazy for your tarts! 🙂
Veena Azmanov
Absolutely Helen. Kids get so fascinated with the mini style tarts
Jen
I've been looking for a dessert with apples and these look amazing. I can even see using them for Thanksgiving. I also really appreciate that you decided to use lemon. Thanks for the recipe!
Veena Azmanov
Oh these would be great for Thanks giving.. I do love a tad lemon as it cuts the sweetness in there.
valmg @ From Val's Kitchen
Those look and sound wonderful. I bet they smelled great while you were making them. I wish I could try one right now!
Veena Azmanov
Oh yes! The smell of cinnamon apples and caramel is amazing in the house and really stays long.