I recommend using a tart apple such as Granny Smith.  This recipe makes 6 tartlets, using 3 inch tart molds such as these.


Caramel Apple Tartlets
Cook time
Total time
Serves: 6
Tart Dough:
  • ½ recipe Pâte Brisée (see below)
  • 2 medium apples, peeled, cored, and chopped.
  • ½ teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ⅛ teaspoon cloves
  • pinch of allspice
  • 1 teaspoon all purpose flour
Caramel Sauce:
  • ¼ cup unsalted butter
  • 1½ tablespoons all purpose flour
  • 1½ tablespoons water
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • splash of vanilla
  • 3 tablespoons heavy cream plus more for thinning
  1. Make Pâte Brisée (see recipe below for instructions on how to prepare and blind bake).
  2. Preheat oven to 375.
  3. To make caramel filling, melt the butter in a small saucepan. Add the flour and whisk to form a roux. Whisk for several minutes to remove starchy taste.
  4. Add water and sugars, then bring to a boil. Continue whisking and reduce to a simmer. Cook for several minutes, until the sauce is completely smooth.
  5. Whisk in cream and vanilla. Set aside.
  6. After your apples are peeled, cored, and chopped, mix them in a small bowl with the spices.
  7. Evenly divide the apples between the 6 tartlets. Drizzle with caramel sauce. If the sauce is too thick, whisk in additional cream to reach a thick but pourable consistency. Save any leftover sauce to serve with the tarts.
  8. Bake for 12-15 minutes, until sauce is bubbly.
  9. Allow to cool a bit before serving.



Pâte Brisée
  • 12 ounces all purpose flour
  • 1 teaspoon salt
  • 7 ounces cold butter, chopped
  • ⅓ cup cold water
  1. Add flour, butter and salt into a food processor
  2. Pulse on and off until the mixture is crumbly.
  3. Slowly add the water with the machine running just until the dough forms a ball.
  4. Chill for at least 2 hours.
  5. Roll into tartlet molds, chill for 30 minutes, dock, and then blind bake at 400 degrees for around 20 minutes, or until crust is golden and flaky (see notes).
You need to work very carefully with the dough here. Since the tartlets are small, you want to roll the dough as thin as possible. Paper thin, if you can. If there is a lot of dough in each tartlet, the filling won’t stand out.

While working with the dough, you always want it to be cold. Pâte Brisée can become elastic once it gets too soft or overworked. Break up the dough into separate pieces and work with a small amount at a time while the rest is being chilled. If you keep balling it up and trying to roll it out again, it will shrink. This doesn’t matter so much with something like a galette, but with small tarts you want the walls to extend all the way up.

After you roll the dough into the tartlet molds, chill for at least 30 minutes. Then poke numerous tiny holes the dough with a small point such as a fork, bamboo skewer or push pin. This is known as docking and it will prevent air bubbles from forming and causing the dough to rise.

After you dock the dough, place parchment paper in the middle of each tart, then topping with uncooked beans. This is additional protection against the dough rising.


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  1. Wow. Yum. Two of my favorite things have become one!

  2. You’re on fire today. Look at these. Just awesome.

  3. LOVE the presentation!

  4. Zoe @ Pantry and Fridge says:

    Another delicious success, no doubt. :)

    I bet when you finally closed your eyes you saw tarts of all shapes and sizes!

    This is beautiful and I can only imagine how yummy.

  5. I love your blog …. I really want to try these Apple Tartlets next week for a Jewish holiday Party I am hosting… in total how long does it usually take to make these?

    • It depends how fast you can roll out the dough. Preparing the apples and caramel doesn’t take long, maybe 15-20 minutes. The dough can be made quickly but you need to chill it before rolling and again before baking. So when you add in the 2 1/2 hours of chill time, you’re looking at 3 hours not counting the time to roll and bake the tartlets. I would give yourself 3 1/2 to 4 hours.

      Or, even better, make it in stages. This is how I prefer to make tarts. Prepare the dough, roll it out and bake it the day before you need it. The rest is fast!

  6. Flip's Foodie Files says:

    They’re adorable!

  7. Lovely.
    :-) Mandy

  8. frugalfeeding says:

    Oh wow, that looks simply incredible… the photo is just fantastic.

  9. So cute and i love the picture…very classy!

  10. Love your food photo… I can say that it looks like ‘the dance of caramel tartlet’!

  11. Those look so delicious!

  12. themakeupcase says:

    This looks so yummy! I wish I was a good cook alas, I seem to be far to clumsy in the kitchen. Your blog photos are amazing.

  13. These look beautiful and delicious! Btw, Celi sent me to your blog from http://thekitchensgarden.wordpress.com/2011/10/04/seven-deadly-sins-and-the-games-we-play/

  14. Beautiful photo! Can’t wait to go apple picking!

  15. foodnhappiness says:

    mmmm…How can you go wrong with these tartlets????

  16. maggiescloset says:

    Awesome picture, it’s so inviting and I bet super delicious.

  17. as i told you before, pate brisee always makes me cry. i have to watch you in action, jen!

    and the photo looks like a shooting star… that needs to land in my friggin mouth. i still need to make plans to go apple picking this year.

  18. Kay aka Babygirl says:

    Oh wow.. these Caramel Apple Tartlets look amazing. I also love the presentation from the photo above. You have totally outdone yourself. Gotta save this recipe

  19. Katharina says:

    Oh my goodness! This recipe sounds wonderful :D I’ve been going to the market up here in Manhattan and enjoying all the varieties of apples New England has to offer. Green apples are plentiful in my place ;) I also love all of the other recipes you have on your blog! Such a wonderful place to stumble upon.

    Take care, and have a wonderful weekend!


  20. this looks like a perfect mid morning snack. PS, I had to have a giggle at myself wondering what the heck is AP flour! Took me a while to realize it is all purpose :)

  21. these look great!

  22. Thanks for the like! These look crazy good. May have to try them in the near future. Have an awesome day!

  23. melissaspark says:

    It looks so pretty!

  24. how cute!! i love caramel apple pie- i imagine the bitesize tartlets would be just as delicious, if not better! (because everything’s better bite size, in my opinion)

  25. This looks and sounds *divine* :)

  26. The tart looks like it’s zooming across the table ;) These are too cute!

  27. barbaragarneaukelley says:

    You have a fan! Lovely photo and recipe.

  28. thefooddoctor says:

    I reallly love the picture but I love the recipe more!
    I need to get me 10-20 pounds of apples to get to make all your amazing apple recipes

  29. erinmgallo says:

    Your blog is just fantastic! You will be my inspiration for some delicious Thanksgiving treats!

  30. Nise en Scène says:

    Great pictures! I like the minimalism in it – my style! Keep blogging :)

  31. This looks yummy. I have a crab apple tree and so may try some of the green ones in the recipe.


  1. [...] PhotoPoetics  and SavorySimple [...]

  2. [...] Caramel Apple TartletsFall spices enhance the flavor of the apples, while a rich caramel sauce adds moisture to these miniature tarts. The flaky crust includes a bit of salt to balance the flavors. [...]

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