Caramel Apple Tartlets
This post may contain affiliate links. Read full disclosure.
These caramel apple tartlets are irresistible! They feature apple slices nestled in flaky pastry with drizzles of salted caramel. Like our cream cheese Danish pastry, they’re easy to make. Pair these apple puff pastry squares with maple whipped coffee. A delightful way to celebrate the season!
This simple dessert is a joy to make. You don’t need a specialty tart pan for this caramel apple tart recipe! All you need is a cutting board, knife, 2 small bowls, spoon, and a baking tray. So refreshingly easy.
Like apple strudel, these Danish pastries can be enjoyed warm, straight out of the oven, or at room temperature. Because rustic apple tarts are hand-held treats, they’re ideal for taking to work to share in the break room. A welcome change up from the usual box of donuts, bagels or muffins.
With a beautiful, French bakery-style presentation, these rustic apple tarts are perfect for Sunday brunch. Serve them when guests come over. Add them to the Thanksgiving dessert table. Enjoy them on Christmas morning.
As handy portable snacks, pack them in waxed-paper envelopes for road trip adventures, early-morning flights, or breaks during hiking excursions.
INGREDIENTS
These apple puff pastry squares come together quickly with just a few basic ingredients and minimal effort.
Here’s what you’ll need for this easy recipe.
- Frozen puff pastry, thawed
- Granny smith apples, medium sized
- Lemon juice
- Light brown sugar
- Ground cinnamon
- Large egg + splash of water
- Salted caramel sauce (store-bought or homemade)
- OPTIONAL: Flaky sea salt
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for these caramel apple tartlets? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.
- FROZEN PUFF PASTRY (STORE-BOUGHT): Make puff pastry dough from scratch at home with just 3 ingredients: flour, butter and ice-cold water. Or use frozen puff pastry shells. Thaw according to package directions.
- GRANNY SMITH APPLES: Use any sweet tart apples that hold up well in the oven when baked. Try Jonagold, Honeycrisp, Braeburn, or Pink Lady.
- LIGHT BROWN SUGAR: Use dark brown sugar or granulated sugar.
- GROUND CINNAMON: Sub with apple pie spice or pumpkin pie spice. Other options: nutmeg, mage or allspice (but use just 1/4 the amount).
- SALTED CARAMEL SAUCE: Substitute with butterscotch topping. Or look for a can of dulce de leche (caramelized sweetened condensed milk).
RECIPE STEPS
Thaw puff pastry dough in the refrigerator 4 to 6 hours, or overnight. For caramel apple tartlets with a flaky crust, the dough must be cold but not frozen. The chilled dough should be pliable enough to roll and shape.
RECIPE PREP: Preheat oven to 425°F. Line a baking sheet with parchment paper or a reusable silicone baking mat. Chill it in the freezer until needed. Core and slice apples. Squeeze a bit of lemon juice over the top and toss.
- STEP 1: Lightly flour your work surface. Unfold the chilled dough. With a rolling pin, roll out the puff pastry sheets to a thickness of 1/4 inch. If at any point the puff pastry dough becomes warm, immediately stick it in back the fridge to chill.
- STEP 2: Slice the sheet of pastry into 6 rectangles. With a pairing knife, gently score a 1/3-inch border around all 4 sides. Take care not to cut all the way down through the puff pastry dough. Transfer pieces to the prepared baking sheet, leaving 2 inches of space between each.
- STEP 3: In a small bowl, combine brown sugar and cinnamon. Sprinkle the mixture over the Danishes. Arrange sliced apples over the top. In a ramekin, whisk egg with a splash of water. Brush egg wash over the borders of each apple tart.
- STEP 4: Bake 15 to 17 minutes, or until pastry edges are golden blonde. Let apple tarts cool in the pan. If desired, garnish tartlets with a smear of warm melted butter mixed with cinnamon sugar, or a pinch of flaky sea salt. With the back of a spoon, drizzle zig-zags of caramel over the top.
WHAT TO SERVE WITH APPLE PUFF PASTRY: A scoop of vanilla ice cream with a drizzle of caramel, or dollops of homemade whipped cream. Add a sprinkle of fall-colored jimmies. Enjoy with pumpkin spice hot chocolate.
HOW TO STORE LEFTOVER DANISHES: Arrange apple puff pastry in an air-tight container with snap-on lid. To layer, separate pastries with parchment paper. Store in the fridge. They’ll maintain a good texture up to 2 days.
RECIPE FAQ
These are the most commonly asked questions when making caramel apple tartlets, and the most helpful answers for recipe success.
No. It’s not recommended. These two pastries are made with different ingredients. They each have a different thickness and texture.
Unfold thawed (but chilled) sheet of puff pastry on a lightly-floured board. With a lightly-floured rolling pin, start from the center and roll outward to specified thickness. If there are any cracks or tears in the dough, make minor repairs with a tiny dab of water on your fingertip.
For Danishes with tender apple slices, melt 4 tablespoons butter in a large skillet. Add apples to the pan. Toss and stir until apples are slightly softened. Cool in the fridge before preparing caramel apple tartlets.
Use apples or pears. Other types of fruit can be used, but those that are juicy will shed liquid. It’s something to keep in mind, as these puff pastry squares have shallow sides.
Add a bit of melted butter to brown sugar and cinnamon mixture. If needed, add more brown sugar to absorb the extra liquid.
While recipe testing, sugar on top of the apples resulted in a crisp Brûléed topping. While delicious, the look was not very pretty. To solve this issue, we sprinkled the sugar mixture over the surface of the tart, then arranged the apple slices over it. Beautiful taste. Beautiful look!
Some types of apples can be extra tart. Off-set that sharp acidic taste by adding some sweetness. After baking the tarts, sprinkle them with powdered sugar. Then drizzle the tops with salted caramel.
more YUMMY fall DESSERTS
If you enjoyed these caramel apple tartlets, you’ll love these seasonal desserts filled with gorgeous fall flavors. Keep these recipes handy. Print to save them, pin them to Pinterest, or share them to Facebook.
- CHOCOLATE PUMPKING THANKSGIVING CUPCAKES
- PUMPKIN BAGELS with PUMPKIN BUTTER
- BUTTER PECAN CUPCAKES
- CANDY CORN FUDGE
- PUMPKIN SPICE CUPCAKES
- PUMPKIN CREAM CHEESE BREAD
- BANANA WALNUT BREAD
rate this recipe ⭐️⭐️⭐️⭐️⭐️
Both sweet and savory, caramel apple tartlets deliver fall seasonal flavors in a light flaky crust. After a day of apple picking, this is a favorite to make and share with family and friends.
If you tried this easy recipe and really enjoyed it, give this apple puff pastry a 5-star rating in the comments. Then be a recipe hero! Gift it to a friend.
Caramel Apple Tartlets
- Total Time: 30 Minutes
- Yield: 6 Apple Tarts 1x
Description
These caramel apple tartlets are super easy to make. They boast tender apple slices nestled in a flaky crust. Drizzled with salted caramel, they’re so delicious! Prep in 15 minutes then bake.
Ingredients
- 2 Granny smith apples, medium-sized
- 1 lemon (or lemon juice)
- 1 sheet frozen puff pastry, thawed
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 large egg, beaten with splash of water
- 1/4 cup salted caramel sauce
- OPTIONAL GARNISH: flaky sea salt
Instructions
RECIPE PREP: Preheat oven to 425°F. Line a baking sheet with parchment paper or a reusable silicone baking mat. Chill it in the freezer until needed. Core and slice apples. Squeeze a bit of lemon juice over the top and toss.
- Lightly flour your work surface. Unfold the chilled dough. With a rolling pin, roll out the puff pastry sheets to a thickness of 1/4 inch. If at any point the puff pastry dough becomes warm, immediately stick it in back the fridge to chill.
- Slice the sheet of pastry into 6 rectangles. With a pairing knife, gently score a 1/3-inch border around all 4 sides. Take care not to cut all the way down through the puff pastry dough. Transfer pieces to the lined baking tray, with 2 inches of space between.
- In a small bowl, combine brown sugar and cinnamon. Sprinkle the mixture over the Danishes. Arrange sliced apples over the top. In a ramekin, whisk egg with a splash of water. Brush egg wash over the borders of each apple tart.
- Bake 15 to 17 minutes, or until pastry edges are golden blonde. Let apple tarts cool in the pan. If desired, garnish tartlets with a smear of warm melted butter mixed with cinnamon sugar, or a pinch of flaky sea salt. With the back of a spoon, drizzle zig-zags of caramel over the top.
Notes
HOW TO THAW PUFF PASTRY: Thaw a wrapped or covered sheet of frozen puff pastry dough in the refrigerator for 4 to 6 hours, or overnight. For tarts with a beautiful flaky crust, the dough must be cold but not frozen. The chilled dough should be pliable enough to roll and shape.
HOW TO STORE LEFTOVER DANISHES: Arrange apple puff pastry in an air-tight container with snap-on lid. To layer, separate pastries with parchment paper. Store in the fridge. They’ll maintain a good texture up to 2 days.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Desserts
- Method: Bake
- Cuisine: French
caramel apple tartlets > JOIN THE CONVERSATION
Do you enjoy making and serving seasonal recipes? What do you think of these hand-held, apple puff pastry squares? Join the conversation in the comments below. I’d love to hear from you!
