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.
- 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
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.
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
Keywords: Caramel Apple Tartlets, Puff Pastry Apple Tarts, Apple Puff Pastry, Apple Puff Pastry Squares