Mini Caramel Apple Tartlets
Add Preferred SourceBite-sized caramel apple tartlets with crisp pastry shells and a warm, gooey apple filling are perfect for fall gatherings and holiday dessert tables. These Mini Caramel Apple Tartlets deliver everything you love about a classic caramel apple dessert in a small, shareable form, with flaky pie crust shells that bake up lightly crisp and hold their shape beautifully.
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Filled with tender apples coated in a rich, cinnamon-spiced caramel sauce, they’re easy to assemble, quick to bake, and ideal for parties, dessert boards, or anytime you want a sweet treat that looks impressive without requiring much effort.
Ingredients
For the Shells
- Refrigerated pie crust – If you buy it frozen, thaw it in the fridge overnight.
- Sugar – Just granulated sugar.
- Cinnamon – Fresh spices make all the difference!
- Non-stick spray
For the Filling
- Unsalted butter – You can use salted butter, but then don’t add the ½ teaspoon of salt.
- Granny Smith apples – Honeycrisp are also a good choice.
- Lemon juice – From a fresh lemon.
- Sugar – Just regular granulated white sugar.
- Caramel sauce – Use your favorite store-bought caramel or make your own.
- Flour – Don’t worry about sifting it.
- Cinnamon – Fresh spices have the best flavor!
- Salt – I cook with kosher salt.
How to Make Mini Caramel Apple Tartlets
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). Spray a mini muffin tin generously with non-stick spray and set aside.
Unroll the pie crust and use a 2-inch round cookie cutter to cut out as many circles as possible. Gather and reroll the scraps to cut additional rounds as needed.
Press each dough circle into the bottom of the prepared mini muffin tin, shaping it gently into a shallow shell. Use a fork to prick the bottom of each crust to prevent bubbling, then spray lightly with another layer of non-stick spray.
In a small bowl, mix together the sugar and cinnamon. Sprinkle the mixture evenly over the prepared crust shells.
Bake for 8–10 minutes, or until the edges are lightly golden. Remove from the oven and allow the shells to cool completely before carefully removing them from the pan.
While the shells are cooling, prepare the filling. In a small saucepan, combine the diced apples, lemon juice, and butter. Cook over medium heat for 5–10 minutes, stirring occasionally, until the apples are tender.
Add the sugar, caramel sauce, flour, cinnamon, and salt. Continue to simmer for 3–5 minutes, stirring often, until the sugar has dissolved and the mixture has thickened slightly. Remove from the heat and let cool briefly.
To assemble, spoon the warm caramel apple filling into each cooled tartlet shell. Serve immediately.
Chef Jenn’s Tips
- Pricking the crust helps keep the shells flat while baking.
- Let the shells cool fully before filling so they stay crisp.
- Serve soon after assembling for the best texture.
Serving Ideas
Serve these tartlets on a dessert platter with whipped cream, vanilla ice cream, or a drizzle of extra caramel sauce. I love serving these after a fall dinner of roast beef, sweet potato casserole, and easy broiled veggies.
Storage
Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. Keep in mind the filling will soften the shells over time, so they’re best enjoyed shortly after assembling.
Mini Caramel Apple Tartlets
Ingredients
For the Shells
- 1 sheet refrigerated pie crust
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- Non-stick spray
For the Filling
- 2 tablespoons unsalted butter
- 3 medium Granny Smith apples peeled, cored, and diced
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 3 tablespoons caramel sauce
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Spray a mini muffin tin with non-stick spray.
- Cut the pie crust into 2-inch circles and press into the tin. Prick bottoms, spray lightly, and sprinkle with cinnamon sugar.
- Bake for 8–10 minutes until lightly golden. Cool completely.
- Meanwhile, cook the apples, lemon juice, and butter over medium heat until tender, about 5-10 minutes. Stir in sugar, caramel sauce, flour, cinnamon, and salt; simmer until thickened.
- Fill the cooled shells with apple mixture and serve.
Notes
Chef Jenn’s Tips
- Pricking the crust helps keep the shells flat while baking.
- Let the shells cool fully before filling so they stay crisp.
- Serve soon after assembling for the best texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
