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Apple Caramel Tartlets

Flaky all-butter puff pastry layered with almond filling, paper-thin apples and caramel for a deceptively simple dessert
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Prep Time:45 minutes
Cook Time:30 minutes
Course: Dessert
Keyword: almond cream, apple tartlet, caramel apple, caramel apple tart, caramel sauce, easy apple tart, individual apple tarts
Servings: 6 tartlets

Ingredients

  • 6 to 8 Granny Smith apples
  • 2 Sheets All butter puff pastry about 350 grams
  • 120 ml caramel sauce
  • 150 grams almond cream

Caramel Sauce

  • 200 grams caster sugar
  • 1 tsp glucose Honey or golden syrup will work if you don’t have glucose. It can also be omitted, the glucose helps prevent the sugar from crystallising
  • 85 grams butter
  • 120 ml whipping cream

Almond Cream

  • 250 grams butter (softened) if using unsalted, add 1/4 tsp salt
  • 250 grams caster sugar
  • 250 grams ground almonds
  • 35 grams flour
  • 3 large eggs

Instructions

Caramel Sauce

  1. Combine sugar, glucose and 60ml water in small saucepan. Mixture should look like wet sand
  2. Cook sugar and water mixture on stove (do not stir - this will increase chance of it crystallising) and cook to approximately 175 C or beginning to caramelise
  3. Once to temperature, add butter and cream. Turn off heat and stir until cream and butter melted into sugar and you have a smooth caramel sauce.
  4. Set caramel sauce aside. It will need to be warm to baste the tarts. It can be made ahead and re-warmed to a texture that can be brushed on to the tarts.

Almond Cream

  1. Cream butter and sugar in mixer (or by hand if no mixer)
  2. Add eggs and mix until smooth and fully incorporated
  3. Add ground almonds and flour and mix until combined

Assemble Tarts

  1. Preheat oven to 170 C and line baking sheet with baking paper or silpate mat
  2. Using an 8cm circle cutter (or a cup if no cutters) cut puff pastry and place on tray. Can also cut into squares if you don’t have anyway to easily cut circles.
  3. Using a fork, prick the tops of each tart to prevent pastry from ‘puffing’ while cooking
  4. Place roughly 1 tb of the almond paste on top of each pastry disc
  5. Peel apples and finely slice using a mandolin - slice the stack of apples in half and through the middle ensuring any bits of core are removed
  6. Fan a stack of apples across each mound of almond cream covering completely (roughly 1/2 to 1 apple)
    7. At this point the tarts can be frozen. Brush tops with a little lemon juice to prevent browning and freeze on the tray. Once frozen, can transfer to a more suitable container.

Bake and Glaze tarts

  1. Cook tarts in the oven for 20-30 minutes until bottom of pastry is browned and almond cream is cooked through.
  2. Approximately 5 minutes before the tarts are fully cooked, remove from the oven and using a pastry brush, brush all over with caramel sauce and place back in the oven until fully cooked.
    3. Ensure the caramel sauce is warm or at least runny consistency when brushing on the tarts.