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
Ingredients
Tart dough:
- 1/2 recipe Pâte Brisée (see below)
Filling:
- 2 medium apples, peeled, cored, and chopped.
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/8 teaspoon cloves
- pinch of allspice
- 1 teaspoon all-purpose flour
Caramel sauce:
- 1/4 cup unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons water
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- splash of vanilla
- 3 tablespoons heavy cream plus more for thinning
Instructions
- Make Pâte Brisée (see recipe below for instructions on how to prepare and blind bake).
- Preheat oven to 375.
- 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.
- 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.
- Whisk in cream and vanilla. Set aside.
- After your apples are peeled, cored, and chopped, mix them in a small bowl with the spices.
- 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.
- Bake for 12-15 minutes, until sauce is bubbly.
- Allow to cool a bit before serving.
Recipe Troubleshooting
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

Pâte Brisée
Ingredients
- 12 ounces all-purpose flour
- 1 teaspoon salt
- 7 ounces cold butter, chopped
- 1/3 cup cold water
Instructions
- Add flour, butter and salt into a food processor
- Pulse on and off until the mixture is crumbly.
- Slowly add the water with the machine running just until the dough forms a ball.
- Chill for at least 2 hours.
- 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).
Notes
Recipe Troubleshooting
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.
Wow. Yum. Two of my favorite things have become one!
You’re on fire today. Look at these. Just awesome.
I think I’m about to pass out from tart overload.
LOVE the presentation!
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.
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!
They’re adorable!
Lovely.
:-) Mandy
Oh wow, that looks simply incredible… the photo is just fantastic.
So cute and i love the picture…very classy!
Love your food photo… I can say that it looks like ‘the dance of caramel tartlet’!
My hubby says it looks like the tart came to a sudden halt!
I do agree… the dance pose n steps in my mind was similar…he he he
Those look so delicious!
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.
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/
Beautiful photo! Can’t wait to go apple picking!
mmmm…How can you go wrong with these tartlets????
Awesome picture, it’s so inviting and I bet super delicious.
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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.
If you and Devin want company when you go apple picking, I’m about to run out this weekend!
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
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!
http://www.ohonemorething.wordpress.com
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 :)
these look great!
Thanks for the like! These look crazy good. May have to try them in the near future. Have an awesome day!
It looks so pretty!
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)
This looks and sounds *divine* :)
The tart looks like it’s zooming across the table ;) These are too cute!
You have a fan! Lovely photo and recipe.
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
Your blog is just fantastic! You will be my inspiration for some delicious Thanksgiving treats!
Great pictures! I like the minimalism in it – my style! Keep blogging :)
This looks yummy. I have a crab apple tree and so may try some of the green ones in the recipe.