Caramel Apple Tartlets - Mini Tarts
Calories: 7
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.
Ingredients
- 24 Mini Tart Shells - prebaked 2 1/2 inch- tartlet shells
Apple Filling
- 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
Instructions
- 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
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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