Introduction

These Easy Mini Caramel Apple Tarts combine flaky puff pastry with tender, spiced apples and a drizzle of rich caramel sauce. Perfect for a simple dessert or a special treat, they come together quickly and look impressive on any dessert table.

The image shows five rectangular apple tarts with golden brown puff pastry bases arranged on a round wire cooling rack and one tart placed on a white plate with dark speckles in the center. Each tart has thin, evenly sliced apple layers fanned out in rows on top, with a shiny caramel glaze drizzled over them. The pastries have crisp, flaky edges with a lightly browned texture. Nearby, a small white scalloped bowl filled with caramel sauce and a silver spoon rests on a white marbled surface. Three red apples with green leaves are scattered around the scene, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

520 grams puff pastry (preferably all-butter, thawed, 2 sheets)
680 grams small baking apples (about 1 1/2 pounds)
76 grams dark brown sugar (1/3 cup)
60 grams unsalted butter, melted (1/4 cup)
10 grams cornstarch (1 tablespoon)
1 teaspoon apple pie spice
1 teaspoon cinnamon
Pinch of Kosher salt
1 egg
Salted caramel sauce (homemade or store-bought, for drizzling)

Instructions

Step 1: Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper and set aside.
Step 2: Gently roll both sheets of puff pastry just to seal the seams. Cut each sheet in half lengthwise, then cut each strip into 3 equal rectangles widthwise, making 12 rectangles total (about 4.5 x 3 inches each).
Step 3: Use a paring knife to score a 1/4-inch border around each puff pastry rectangle without cutting all the way through. Dock the centers with a fork, avoiding the borders. Place rectangles about 2 inches apart on the prepared pans and refrigerate while preparing the filling.
Step 4: Peel and core the apples, then slice them thinly (about 1/8-inch thick). In a large bowl, toss the apples with dark brown sugar, melted butter, cornstarch, apple pie spice, cinnamon, and a pinch of salt until evenly coated.
Step 5: Whisk the egg with 1 tablespoon of water to make an egg wash. Brush the puff pastry borders with the egg wash.
Step 6: Arrange the apple slices in a shingled pattern down the center of each pastry rectangle, packing them tightly. Spoon any leftover sugar-spice mixture over the apples.
Step 7: Bake for 18-20 minutes until the apples are tender and the pastry is deep golden brown. Let cool for a few minutes.
Step 8: Drizzle the tartlets with salted caramel sauce. Serve warm with ice cream or whipped cream if desired, and enjoy!

Tips & Variations

Use a mix of tart and sweet apples for a more complex flavor.
Try adding chopped nuts like pecans or walnuts over the apples before baking for extra crunch.
For a dairy-free option, substitute the butter with coconut oil and use a vegan puff pastry.
If you prefer a less sweet tart, reduce the brown sugar slightly or choose a caramel sauce with less sugar.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a 350°F (175°C) oven for about 5-7 minutes to crisp the pastry again. Avoid microwaving to keep the crust flaky.

How to Serve

A rectangular pastry with three visible layers of golden-brown puff pastry forming the base and sides, topped with thinly sliced apple pieces arranged in a slightly overlapping vertical line, showing a light yellow color with hints of brown caramelization and sprinkle of cinnamon, all drizzled with a shiny caramel sauce that pools slightly on a white speckled plate. The plate rests on a white marbled textured surface with some green leaves faintly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tarts ahead of time?

Yes, you can assemble the tarts and keep them refrigerated for up to 2 hours before baking. Just give the oven a little extra time to bake them thoroughly.

What if I don’t have apple pie spice?

You can substitute apple pie spice with a mix of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ground cloves or allspice for a similar warm flavor.

Easy Mini Caramel Apple Tarts with Puff Pastry Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

These Easy Mini Caramel Apple Tarts are perfect bite-sized treats featuring flaky puff pastry topped with tender spiced apple slices and drizzled with rich salted caramel sauce. Ready in under 45 minutes, they bring together classic autumn flavors in a simple, elegant dessert that’s sure to impress.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 mini tarts 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Puff Pastry

520 grams puff pastry, preferably all-butter, thawed (2 sheets)

Apple Filling

680 grams small baking apples (about 1 1/2 pounds)
76 grams dark brown sugar (1/3 cup)
60 grams unsalted butter, melted (1/4 cup)
10 grams cornstarch (1 tablespoon)
1 teaspoon apple pie spice
1 teaspoon cinnamon
Pinch of kosher salt

Other

1 egg
Salted caramel sauce, for drizzling (homemade or store-bought)

Instructions

Preheat and Prepare Puff Pastry: Preheat your oven to 400°F (204°C) and line two sheet pans with parchment paper. Gently roll the thawed puff pastry sheets to seal seams and then cut each sheet lengthwise into 2 strips, then each strip into 3 equal rectangles to yield 12 pieces approximately 4.5 by 3 inches each. Score a 1/4-inch border around each rectangle without cutting through, then dock the centers with a fork. Place on baking sheets about 2 inches apart and refrigerate.
Prepare Apple Filling: Peel and core the small baking apples, then slice them thinly to about 1/8-inch thickness. Place the apple slices in a large bowl.
Mix Filling Ingredients: Add dark brown sugar, melted butter, cornstarch, apple pie spice, cinnamon, and a pinch of kosher salt to the apples. Toss thoroughly so the apples are evenly coated and the cornstarch dissolves.
Apply Egg Wash: Whisk one egg with 1 tablespoon of water until smooth. Brush the edges of the puff pastry rectangles with this egg wash to promote a golden finish.
Assemble Tarts: Layer the apple slices in a shingled pattern down the center of each puff pastry rectangle, packing them generously. Spoon any leftover sugar-spice mixture over the apples for extra flavor.
Bake Tartlets: Bake the tarts in the preheated oven for 18-20 minutes, or until the puff pastry is a deep golden brown and the apples are tender.
Finish and Serve: Allow the tartlets to cool slightly before drizzling them with salted caramel sauce. Serve warm optionally with ice cream or whipped cream for an indulgent treat.

Notes

Use all-butter puff pastry for the flakiest, most flavorful crust.
If you don’t have apple pie spice, a combination of ground nutmeg, allspice, and cloves works well.
Make sure to dock the pastry center well to prevent excessive puffing.
The apple slices should be thin and uniform to ensure even cooking.
These tartlets are best served warm but also taste great at room temperature.
Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
Salted caramel drizzle can be homemade or store-bought — adjust quantity to taste.

Keywords: mini apple tarts, caramel apple tartlets, puff pastry dessert, easy apple tart recipe, fall desserts, spiced apple pastries