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.