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Caramel apple puff pastry tarts are what fall baking dreams are made of! Golden, flaky, and perfectly spiced, you’ll love these easy apple tarts made with store-bought puff pastry. Drizzled with salted caramel sauce, top the warm tarts with scoops of vanilla ice cream for caramel apple bliss! Recipe yields 9 tartlets.
Essential Ingredients
Here’s what you need to make caramel apple tartlets:
- Unsalted butter – To caramelize the apples.
- Apples – You’ll need 3 medium apples (approximately 3 cups of sliced apple). Peel and slice apples 1/4-inch thick. I like to use a sweet-tart variety like Honeycrisp, or a mix of Fuji and Granny Smith apples for a nice balance.
- Pure maple syrup – Adds depth of flavor to the apples.
- Granulated sugar – Sweetens the apples.
- Cornstarch – Thickens up the skillet juices.
- Cinnamon, cloves, salt – Brings out the flavors. Apple pie spice is also delicious!
- Puff pastry – Use one sheet of thawed puff pastry. Store-bought puff pastry works perfectly here (I used Pepperidge Farm). Plan about one hour to fully thaw out the sheet.
- Salted caramel sauce – To drizzle over the top! Homemade butterscotch sauce also makes a delicious topping.
- Vanilla ice cream – For serving. You can also top the tarts with vanilla whipped cream.
Love baking with apples? You may also like my brown butter Dutch apple pie, skillet apple crisp recipe or salted caramel apple pie!
How to Make Puff Pastry Apple Tarts
Caramelize Apples: Melt butter in a large skillet over medium heat. Add apples, maple syrup, sugar, cornstarch, spices, and salt. Cook until the apples are golden and begin to soften, about 5 minutes.
Assemble Tarts: Roll out 1 sheet of puff pastry into a 10 x 12-inch rectangle. Use a sharp knife to cut the puff pastry into 9 rectangles, and score the rectangles with a shallow 1/4-inch border around the edges.
Place the rectangles on a parchment-lined baking sheet and chill for 10 minutes in the refrigerator.
Arrange apple slices evenly over the rectangles (within the border) and drizzle with skillet juices.
Bake tarts for 15 minutes, then rotate baking sheet. Continue baking another 8 to 10 minutes, or until tarts are puffed and golden brown.
Remove from the oven and let tarts cool on baking sheet for 15 minutes.
Enjoy these caramel apple tarts warm with a drizzle of homemade salted caramel sauce and scoop of vanilla ice cream!
More apple dessert recipes to try:
Did you try these Puff Pastry Apple Tarts? Let me know by leaving a comment and rating below!
Print
Easy Caramel Apple Puff Pastry Tarts
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 9 tarts
- Category: Dessert
- Method: Bake
- Cuisine: French
Description
Caramel apple puff pastry tarts make the best fall dessert! You’ll love these easy apple tarts made with store-bought puff pastry. Serve warm topped with salted caramel sauce and vanilla ice cream! Recipe yields 9 tartlets.
Ingredients
- 2 Tbsp (28 g) unsalted butter
- 3 cups (360 g) peeled and sliced apples (1/4-inch thick)
- 2 Tbsp (42 g) pure maple syrup
- 1/4 cup (50 g) granulated sugar
- 2 tsp cornstarch
- 1/4 tsp cinnamon
- pinch of cloves
- 1/8 tsp salt
- 1 sheet puff pastry (240 g), thawed
- 6 Tbsp salted caramel sauce
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Caramelize apples: Melt butter in a large skillet over medium heat. Add apples, maple syrup, sugar, cornstarch, cinnamon, cloves, and salt. Cook over medium heat until the apples are golden and begin to soften, about 5 minutes. Remove from heat and set aside to cool slightly.
- Roll out puff pastry sheet into a 10 x 12-inch rectangle. Use a sharp knife to cut the puff pastry into 9 rectangles, and score the rectangles with a shallow 1/4-inch border around the edges. Place the rectangles on parchment-lined baking sheet and chill for 10 minutes.
- Assemble tarts: Arrange apple slices evenly over the puff pastry rectangles (within the border) and drizzle the apples with approximately 1/2 teaspoon skillet juices.
- Bake tarts for 15 minutes, then rotate baking sheet. Continue baking another 8 to 10 minutes, or until tarts are puffed and golden. Remove from the oven and let tarts cool on baking sheet for 15 minutes.
- Drizzle tarts with salted caramel sauce and top with scoops of vanilla ice cream before serving.
- Store leftovers in the refrigerator overnight and re-warm in the oven on a sheet pan.
Equipment
Buy Now → Notes
Apples: This recipe uses 3 medium-large apples, peeled and sliced 1/4-inch thick (approximately 3 cups of sliced apple). I recommend a sweet-tart apple variety like Honeycrisp, or a mix of Fuji and Granny Smith apples. If desired, drizzle sliced apples with a little lemon juice to prevent browning.
Puff pastry: I used one sheet of Pepperidge Farm puff pastry. You can also use all-butter puff pastry such as Dufour.
This is delicious! I made it last night for company and they loved it. I’m making it again tonight for more company. My husband ate some leftovers for breakfast this morning.
Great to hear this, thank you Bambi!