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Caramel Apple Tarts

2022-09-01 - Written by: Emily J. Miller

Dessert Pastry Fruit

Caramel Apple Tarts

Miniature pastry tarts filled with a sweet and tangy caramel apple filling, perfect for a dessert or snack.

Caramel Apple Tarts

Ingredients:

  • 1 1/2 sticks unsalted butter, chilled and cut into small pieces
  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-3 apples, peeled and diced (Granny Smith or other sweet-tart variety)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Caramel sauce for drizzling

Instructions:

Make the Pastry Dough:

  1. In a large bowl, combine the flour, confectioners' sugar, and salt.
  2. Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.
  3. Gradually pour in the ice-cold water, stirring with a fork until the dough starts to come together.
  4. Turn the dough out onto a lightly floured surface and knead it gently until it forms a cohesive mass.
  5. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Caramel Apple Filling:

  1. In a medium saucepan, combine the granulated sugar, light brown sugar, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg.
  2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  3. Reduce the heat to low and simmer for 5-7 minutes or until the caramel is smooth and golden brown.
  4. Stir in the diced apples.

Assemble and Bake the Tarts:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
  3. Cut out circles of dough using a cookie cutter or the rim of a glass.
  4. Spoon a small amount of the caramel apple filling onto one half of each dough circle.
  5. Fold the other half over the filling and press the edges together to seal.
  6. Use a fork to crimp the edges and create a decorative border.
  7. Place the tarts on the prepared baking sheet, leaving about 1 inch of space between each tart.
  8. Brush the tops with a little bit of milk or beaten egg for a golden glaze.
  9. Bake for 20-25 minutes or until the pastry is golden brown.

Serve:

  1. Allow the tarts to cool on a wire rack for at least 10 minutes before serving.
  2. Drizzle with caramel sauce and serve warm.