Caramel Apple Mini Tarts
Caramel and apple married together in this bite size tart.
Servings Prep Time
12-15tarts 25minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
12-15tarts 25minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
Pie Crust
Apple Filling
Crumble Topping
Instructions
Crumble Topping
  1. Combine all the ingredients in a bowl except the butter. Cut the butter pieces into the mixture and mix till crumbly. Set aside.
Pie Crust
  1. In a food processor or by hand, mix the flour with the salt. Process the butter and shortening with the flour till pea size crumbs are seen. Add the water and vinegar and process or mix just till the dough comes together.
  2. Remove the dough and form together then flatten into a disc and wrap in saran wrap and refrigerate for at least 30 minutes.
  3. Flour a work service and remove the dough. Roll out and with a round 3″ cutter, cut circles of dough out and place into the tart pan. Gently pressing down the bottom and around the sides to mold into the pan.
  4. Place in the refrigerator and keep chilled till ready to fill.
Apple Filling
  1. Peel, core, and slice the apples into 1/2 – 1″ pieces.
  2. In a medium sauce pot, melt the butter on medium heat, add the apples along with the sugars and spices and cook about 2-3 minutes.
  3. Combine the cornstarch with the 1/4 c water to make a slurry. Add this to the apple mixture and and cook stirring constantly boiling for 2-3 minutes to cook out the starch.
  4. Remove from the heat and cool to room temperature. Add the caramel and mix well coating all the apples.
  5. Preheat the oven to 375 degrees.
  6. Remove the tart pan with the crusts from the refrigerator. Place about 1 TBS of filling into each tart, being careful not to overfill and keep off the edges of the dough.
  7. Sprinkle the crumb topping on top.
  8. Bake 20-22 minutes till the filling bubbles and the topping is lightly golden.
  9. Allow to cool and remove from the pan.
Recipe Notes

These tarts freeze wonderfully between pieces of parchment paper.

The crumb topping also freezes super well and you can make this up in advance.