Mini Caramel Apple Tart Recipe

This luscious tart may be small in size, but it is big in taste! This Caramel Apple Tart is the perfect twist from the classic apple pie but very flavorful! Perfect for a cool fall evening in!

We had a bag, er, peck, of apples sitting in our kitchen, staring me down, for over a week. Every time I walked by them, I felt terrible guilt about the possibility of them going to waste. Our efforts at the orchard would be all for nothing! Well, besides the fun of going to the orchard with two energetic little boys. Thankfully, though, they were still far from being a bag of rotten apples. I found the motivation and the time and energy this weekend to put them to good use!

Here's my cute taste-tester with the killer lashes. 

I had two apple recipes I wanted to bake with. One tried and tested and one new. This caramel apple tart was my new recipe (source: tasteofhome.com), and I love how it turned out. I was even able to make it while watching my boys, which is always my true test of recipe ease.

If you, too, have a bag of apples staring you down, give this one a try! I should mention that it is a teeny little tart. It serves about 4 people. So, make a few tarts if you need to serve more or use those extra apples to make a delicious Easy Apple Pie! Either way you can't go wrong!

In a large bowl, combine:

2/3 cup all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

Cut in 1/4 cup cold butter (cubed) until crumbly.

Gradually add:

6 1/2 teaspoons cold water

1/8 teaspoon vanilla extract

Toss with a fork until the dough forms a ball. Cover and refrigerate for at least 30 minutes.

Preheat your oven to 400 degrees F. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet. 

Combine the following ingredients in a medium bowl:

1 1/2 cups chopped, peeled tart apples

3 tablespoons sugar

1 tablespoon all-purpose flour

Spoon the filling over the pastry to within 2 inches of edges. Fold up the edges of the pastry over the filling, leaving the center uncovered. 

Combine in a small bowl:

1 teaspoon sugar

1/4 teaspoon ground cinnamon

Sprinkle over the filling. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the filling is bubbly. Using parchment paper, slide tart onto a wire rack.

Drizzle with 2 tablespoons caramel ice cream topping (warmed) and serve warm.

Caramel Apple Tart

This tart may be small in size, but it is big in taste! Perfect for a cool fall evening in!

Contributed by Megan Porta from pipandebby.com.

Published Oct 30, 2011

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Serves: 4

Total time: 1 hr 30 mins

CaramelAppleTart

Ingredients:

  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • ¼ cup cold butter, cubed
  • 6 ½ teaspoons cold water
  • 1/8 teaspoon vanilla extract
  • 1 ½ cups chopped peeled tart apples
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons caramel ice cream topping, warmed
Instructions:
  1. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
  2. Preheat oven to 400 degrees F. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet. Combine 3 tablespoons sugar and 1 tablespoon all-purpose flour; spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Combine 1 teaspoon sugar and cinnamon; sprinkle over filling.
  3. Bake in preheated oven for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Apricot Basil Shortbread Tart

The end of August, and the end of SUMMER, my dear beloved summer, is approaching, which means I am attempting to squeeze in as many summer-time recipes as I can. I love summer recipes. Salads, fresh fruits and vegetables, anything on the grill, ice cream, cold cold margaritas, I could go on and on..  

I was excited to make this apricot tart because I thought it would be a fresh, light end-of-the-summer (sniff) treat. It was totally scrumptious. I have to mention that the shortbread crust on this thing? OMG! Better than the best Christmas cookie I've ever tasted. LOVED IT TO PIECES.

First, make the pastry cream.

In a saucepan, combine:

3/4 cup whole milk

5 tablespoons sugar

1/4 cup packed fresh basil leaves

Bring to a simmer. Remove from the heat and let stand for 15 minutes. 

Remove the basil from the pan.

In a bowl, whisk together:

1/4 cup whole milk

2 large egg yolks

2 1/2 tablespoons cornstarch

Slowly whisk the yolk mixture into the warm milk in the saucepan. Bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. 

Remove from the heat and whisk in 2 tablespoons unsalted butter until melted. 

Scrape into a bowl and press plastic wrap directly onto the surface. Refrigerate until chilled, 2 hours.

Looks like lemon curd, doesn't it? Well it is a little bit shocking when it tastes nothing like lemon curd!

Now make the pastry (the yum yum delicious pastry that I'm madly in love with).

Preheat your oven to 375 degrees F. 

Spray a 14x4-1/2-inch rectangular tart pan with a removable bottom with nonstick cooking spray. Or do like I did and use a 9-inch round tart pan without a removable bottom.

Add to a medium bowl:

1 large hard-boiled egg yolk

1 stick plus 6 tablespoons unsalted butter

1/2 cup confectioners' sugar

(Do you see a person in a coffin? Or perhaps a child sleeping?)

Beat with a hand mixer at medium speed until smooth, 2 minutes.

Add:

1 1/2 cups all-purpose flour

1/4 cup potato starch

1 1/4 teaspoons kosher salt

Beat at low speed until just combined.

Using lightly floured hands, press the dough evenly over the bottom and up the sides of the tart pan. Refrigerate the crust for about 30 minutes, or until chilled.

Bake the crust for about 25 minutes, until golden. Cool for 1 hour.

Now prepare the topping!

Increase the oven temperature to 450 degrees F.

Line a baking sheet with parchment paper. Arrange 6 apricots, halved, cut side up, on the paper and sprinkle all over with 3 tablespoons of granulated sugar.

Roast in the oven for about 20 minutes, or until the apricots are tender and lightly browned. Cool completely, about 30 minutes.

Unmold the crust onto a serving plate and spread the cream evenly in the crust. Arrange the apricots on the cream, cut side down, and brush all over with 1/3 cup melted apricot jam.

Cut tart crosswise into strips and serve.

You might notice that I left the tart in the tart pan and cut it like a pie. It worked just fine this way!

Decorate with basil leaves, if desired.

ENJOY!