Caramel Apple Tartlets - Mini Tarts

In a heavy-bottom deep saucepan, add the sugar, water, and lemon juice.
With the heat on medium, bring the sugar to a boil. Continue to cook shaking the pan slowly to guide the distribution of heat.
Pro tip - shaking the pan will encourage even coloring and prevent the sugar from burning.
As the bubbles get smaller the color of the sugar starts to turn amber. 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 a caramelized sugar, not burnt sugar.
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.
When the apple feels tender and most 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 warm. 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.
Serve at room temperature.

Ingredients