Caramel Apple Tartlets – Mini Tarts
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 the fall when apples are in season.
When you’re the only one cooking, cleaning, planning, and hosting… entertaining starts to feel like a full-time job, right? I totally get it—because that’s usually me. I love having people over, but let’s be honest, it’s a lot of work when it’s all on your shoulders.
That’s exactly why I love making these caramel apple tartlets. They look impressive, taste amazing, and most importantly, they’re easy to prep ahead. I usually make the apple filling a day or two in advance (it’s just grated apples cooked down in homemade caramel—simple but so good). Sometimes I even make my tart shells ahead of time and store them.
Then, on the day of the party? I just fill them and go. No stress, no last-minute panic, and somehow people still think I’m a magician for pulling off a full dessert spread and looking put-together while doing it.
The secret? A little planning—and recipes like this that work with you, not against you.
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 is a great way to make these quick, easy, and semi-homemade.
- Most of the ingredients are easy to find or pantry staples.
Ingredients and substitutes
- Sugar – I am using white here, so I can get a pretty amber color – 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 in 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: Caramel apple tartlets
- Caramel —Add the sugar, water, and lemon juice to a heavy-bottomed saucepan over medium heat. Continue to cook gently until the sugar starts to caramelize around the edges. Lower the heat and continue to cook.
- Apples – Add chopped apples and cinnamon when the sugar reaches a deep amber color. Cook on medium-low until the apples release all their juices and the juices start to evaporate again.
- Finish—When most of the apple juices have evaporated and the mixture thickens, add the butter, heavy cream, salt, and vanilla extract. Continue to cook for two more minutes or until thick and syrup-like. Cool until barely warm.
- Tartlets – Use a spoon or piping bag to distribute the apple mixture between 24 tartlet shells. Chill in the fridge for an hour or two to set the caramel. 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.
Peeling the apples is a personal preference. Leaving the skins on can add a rustic touch and extra nutrients to your pie. However, if you prefer a smoother texture or if you’re using apples with tougher skins, like Red Delicious, it’s best to peel them. Remember to wash the apples thoroughly before peeling or leaving the skins on.
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 it in a place where it 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.
Caramel Apple Tartlets – Mini Tarts
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.
Ingredients
- 24 Mini Tart Shells – prebaked 2 1/2 inch- tartlet shells
- 2 – 3 large Apples chopped
- 1 cup (200 g) Sugar
- 2 tbsp Water
- 1 tbsp Lemon juice
- ¼ cup (60 g) Butter
- ¼ cup (60 ml) Whipping cream 38 % plus
- 1 tsp Cinnamon or pumpkin spice
- ¼ tsp Salt
- 1 tsp Vanilla extract
Method
- Caramel —Add the sugar, water, and lemon juice to a heavy-bottomed saucepan over medium heat. Continue to cook gently until the sugar starts to caramelize around the edges. Lower the heat and continue to cook.1 cup Sugar, 2 tbsp Water, 1 tbsp Lemon juice, 1 tsp Cinnamon
- Apples – Add chopped apples and cinnamon when the sugar reaches a deep amber color. Cook on medium to low until the apples release all their juices and these juices start to evaporate again.2 – 3 large Apples
- Finish—When most of the apple juices have evaporated and the mixture thickens, add the butter, heavy cream, salt, and vanilla extract. Continue to cook for two more minutes or until thick and syrup-like. Cool until barely warm.¼ cup Butter, ¼ cup Whipping cream, ¼ tsp Salt, 1 tsp Vanilla extract
- Tartlets – Use a spoon or piping bag to distribute the apple mixture between 24 tartlet shells. Chill in the fridge for an hour or two to set the caramel. Serve at room temperature.24 Mini Tart Shells – prebaked
Notes
- Use a light-colored pan so you can see the color of the caramelizing sugar.
- Keep the heat to medium or medium-low adjusting as necessary.
- Shaking the pan as compared to stirring prevents the sugar from crystallizing.
- The sugar starts to cook slowly but once it starts to caramelize it can go from amber to brown within seconds.
- Let the apples simmer until they are tender then raise the heat to facilitate evaporation.
- While we do not want a very runny mixture caramel will thicken as it cools so keep that in mind when thickening.
- Let the apple mixture cool slightly before you divide it between the tart shells.
- As the tart cools with the filling the caramel will set. If the caramel is still spilling after cooling it means the caramel was not thickened enough (keep in mind for the next time)
Equipment you will need
Nutrition
Tried this recipe?
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Recipe makes no sense
Sorry, John, but it makes perfect sense. You cook grated apples in homemade caramel before adding butter and cream.
If you prefer, you can also use premade caramel with grated apples. I like this method because it has a better flavor and texture.
Thanks for the feedback.
I’m in the middle of making these and wanted to know if the shells should be cooked first? Also, the mixture does look kinda runny ?. Can it be thickened with cornstarch? Thanks!
Yes, I have used store=bought prebaked tartlets for these but you can make these from scratch and bake them yourself. Mini tart shells
I’m assuming you add the salt and vanilla once you take the mixture off the heat? I don’t see directions for those final ingredients.
Yes, Bev, That would be fine. Thanks
These look fantastic! I love that they are single serve too just perfect for a fall dessert.
Thanks, Anne.
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!
Thank you, Nicoletta.