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 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 it this dessert.
- Tart shells – These are quick store-bought mini tartlets. But, you can also make your own shortcrust pastry from scratch.
Caramel apple tartlets
- Caramelize - In a heavy-bottom saucepan, over medium heat add the sugar, water, and lemon juice. Continue to cook gently until the sugar starts to caramelize around the edges.
Pro tip - shaking the pan will encourage even coloring and prevent the sugar from burning.1 cup Sugar,¼ tablespoon Water,1 tablespoon Lemon juice,1 teaspoon Cinnamon - Color - When the sugar reaches a deep amber color add the chopped apples. 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 caramelized sugar, not burnt sugar.1 lb Apples - Simmer - 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. - Tender - When the apple feels tender and most of the juice has evaporated. Add in the butter, heavy cream, salt, and vanilla extract. Continue to cook for two more minutes letting it thicken a bit more. Remove from heat and set aside to cool until warm.
Pro tip - If the caramel is too runny, the tart will be very messy to serve. So keep it thick.¼ cup Butter,¼ cup Whipping cream,¼ teaspoon Salt,1 teaspoon Vanilla extract
- Tartlets - 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.24 Mini Tart Shells - Serve at room temperature.
Tips for Success
- 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)
More tartlets - mini tarts
How long will this apple tart keep?
Apple being a fruit is a perishable ingredient. These tarts will keep in the fridge for 3 to 4 days.
Can I freeze these mini-tarts?
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.
What homemade pastry can I use to make these tart shells?
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.
Printable Recipe
Caramel Apple Tartlets - Mini Tarts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 134kcal
Adjust Servings Here: 24 Mini Tarts
Description
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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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
- Caramelize - In a heavy-bottom saucepan, over medium heat add the sugar, water, and lemon juice. Continue to cook gently until the sugar starts to caramelize around the edges. Pro tip - shaking the pan will encourage even coloring and prevent the sugar from burning.1 cup Sugar, ¼ tablespoon Water, 1 tablespoon Lemon juice, 1 teaspoon Cinnamon
- Color - When the sugar reaches a deep amber color add the chopped apples. 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 caramelized sugar, not burnt sugar.1 lb Apples
- Simmer - 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.
- Tender - When the apple feels tender and most of the juice has evaporated. Add in the butter, heavy cream, salt, and vanilla extract. Continue to cook for two more minutes letting it thicken a bit more. Remove from heat and set aside to cool until warm.Pro tip - If the caramel is too runny, the tart will be very messy to serve. So keep it thick.¼ cup Butter, ¼ cup Whipping cream, ¼ teaspoon Salt, 1 teaspoon Vanilla extract
- Tartlets - 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.24 Mini Tart Shells
- Serve at room temperature.
Recipe Notes & Tips
- 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)
Nutrition Information
Calories: 134- kcalCarbohydrates: 18- gProtein: 1- gFat: 7- gSaturated Fat: 3- gCholesterol: 10- mgSodium: 60- mgPotassium: 24- mgFiber: 1- gSugar: 11- gVitamin A: 93- IUVitamin C: 1- mgCalcium: 5- mgIron: 1- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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.