Caramel Apple Tarts
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
Fall is almost upon us, which means it’s time to break out the sweatshirts and jeans, watch the leaves change colors and of course, enjoy autumn-time foods like caramel apples! Naturally I had to put my own twist on the fall favorite and made some seriously simple caramel apple tarts.
These tarts require only a few ingredients that can all be found at your local grocery store: caramel apple dip, apples, lemons, brown sugar, and puff pastry. My plan for this fall is to get out to a local apple orchard and pick some fresh apples – I’ve never gone apple pickin’ before!
Here’s a tip to coring apples: use a melon baller to remove the center and seeds. You waste less apple by getting a precise area. You can also use the melon baller to remove any brown bits from the ends and where the stem was. Then just thinly slice the apples as thin as you can.
Spread some caramel apple dip onto each strip of puff pastry, then arrange the sliced apples on the puff pasty so they are slightly overlapping. Bake the tarts for about twenty minutes or until the pastry has puffed up and has turned golden brown.
Drizzle caramel and icing down the tarts. Let the caramel set for about fifteen minutes or until it is no longer piping hot.
Serve with a scoop of vanilla ice cream and a big glass of apple cider! Happy Fall!
Caramel Apple Tarts
Ingredients
- 4 apples red or green, sliced
- 1 sheet puff pastry
- ½ cup brown sugar
- ½ lemon juiced
- ¼ cup caramel dipping sauce
- ¼ cup powdered sugar
- 3 tablespoons water or milk
Instructions
- Preheat the oven to 425 F. Cut each apple in half and use a melon baller to remove the core and stems. Slice the apples into thin slices. Start thawing the puff pastry on the counter.
- Place the apple slices in a large bowl and pour in the brown sugar. Squeeze on the lemon juice. Use your hands to gently toss the apples until covered with the brown sugar and lemon juice until completely covered. Let set until most of the sugar has dissolved, about ten minutes.
- Unfold the puff pastry and cut it into three evenly sized strips (TIP: cut down the fold marks as guidelines). Spread a tablespoon of caramel sauce down the center of each strip, leaving about a half inch exposed around the edges.
- Overlap the apple slices down the center of each strip of puff pastry. Pop into the oven and bake for twenty to twenty-five minutes or until the puff pastry is golden brown.
- Let the pastries cool for about five minutes then spread another tablespoon of caramel sauce down the center of each.
- In a small bowl, whisk together the powdered sugar and water until a smooth icing forms – more water or powdered sugar may be required to achieve this consistency. Drizzle the icing over the pastries.
- Cut the pastries into even sized triangles. Serve warm or room temperature with a big scoop of vanilla ice cream. Enjoy!
