Apple Crumble Tarts with Salted Caramel Sauce

These Mini Apple Crumble Tarts with Salted Caramel Sauce are the perfect fall dessert. The buttery pastry, spiced apple filling, and salted caramel drizzle make this dessert irresistible.

If you love mini tart recipes, try these Mini Banoffee Tarts or these Mini Lemon Meringue Tarts.

Key Ingredients

• Green apples - I don't really like red apples! So, I always use green tart apples when baking. For this recipe, I used Granny Smiths, and they worked wonderfully. Other apple types you can try are Pink Lady apples or Honeycrisp. Choose a firm-fleshed apple that will hold its shape during cooking and baking. I recommend using fresh apples, not tinned apples.
• Light brown sugar - I often play around with the type of sugar I use for the filling, so feel free to do the same. Choose between light brown or dark brown sugar, and even muscovado works well. 
• Heavy cream - Heavy cream refers to creams that have a fat content higher than 36%; in South Africa, these creams are often called whipping cream. Don't confuse this with double thick cream; it isn't the same!
• Vanilla extract - Use a quality vanilla extract; vanilla essence will also work. 

See the recipe card for full information on ingredients and quantities.

Variations

Add raisins, sultanas, or dried cranberries to the apple filling if desired. This recipe is also delicious with this Vanilla Bean Custard drizzled over the top! For more Easy Tart Recipe Ideas, don't skip this Mulberry Pie or this Strawberry Custard Tart.

How to Make Apple Crumble Tarts with Salted Caramel Sauce

Instructions for Homemade Pastry 

1. Step 1: Cream butter and sugar. Add the butter and sugar to a food processor. Pulse until the mixture is well combined and homogeneous.

2. Step 2: First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse again.

3. Step 3: Sift together the flour and salt and add the flour mixture to the egg and butter mixture all at once. Pulse until a dough forms; do not overmix.

4. Step 4: Remove the dough from the mixer, wrap it in plastic wrap, and refrigerate for 1 hour. Preheat the oven to 170°C (340°F) and brush 8 mini tart tins with melted butter.

5. Step 5: Remove the chilled dough from the fridge and roll it out on a lightly floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin. Cut discs of the rolled pastry slightly larger than the tart tins, place them in the buttered tart tins, and use your fingertips to gently press the pastry into the base of the tin and up the sides. 

6. Step 6: Line each pastry tin with parchment paper and fill it with uncooked rice or pie weights. Place the tins onto a cookie sheet pan and blind bake the shells in a preheated oven for 15 minutes, until light golden brown. Set aside.

Instructions for Apple Filling

1. Step 1: Add butter and sugar to a large pot set over medium-low heat. Allow the butter and sugar to melt slowly.

2. Step 2: Add the prepared apple slices, lemon juice, salt, cinnamon, and cloves to the pot, and allow them to soften slightly for 5 minutes. Do not overcook them.

3. Step 3: Combine the corn flour and water together in a small bowl. Add this mixture to the apple filling and mix well. Allow the corn flour mixture to thicken the apple filling; this takes about 3 to 5 minutes. Remove the pot from the stovetop and allow the mixture to cool slightly. Fill each blind-baked tart shell with apple pie filling. Then grate the remaining pastry over the apple filling. 

4. Step 4: Bake the tarts in a preheated oven at 170°C (340°F) for about 20 minutes or until the tops are golden brown. Remove the tarts from the oven and allow them to cool in their tins for 20 minutes before removing them and placing them on a wire rack.

Instructions for Salted Caramel 

1. Step 1: Add the sugar to a medium-sized saucepan set over medium heat. Whisk continuously until the sugar has melted. Once melted, stop whisking and allow the sugar to turn a light amber color. Be careful not to burn the sugar.

2. Step 2: When amber, remove the sugar from the heat and add the cream; whisk until incorporated.

3. Step 3: Slowly add the cubed butter to the caramel, one at a time, whisking as you go. Once all the butter is added, continue to whisk until it has fully melted.

4. Step 4: Add the salt and vanilla to the caramel and whisk to combine. Pour the caramel into a glass jar and let it cool to room temperature. Place each pie on a serving plate and serve it with a dollop of vanilla ice cream and a drizzle of homemade caramel sauce.

Storage

Store any leftover mini apple pies in an airtight container at room temperature for about 3 days. Store any leftover caramel in the fridge for about 5 days. 

Apple Crumble Tarts with Salted Caramel Sauce FAQs

More Easy Apple Desserts For Fall

If you're after delicious fall recipes, you can't miss this Pumpkin Loaf Cake with Cream Cheese Frosting, or these Pecan Pie Cupcakes.

Happy Baking, With Love, Kitty

Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Biscuit Base Lemon Meringue Pie!

BISCUIT BASE LEMON MERINGUE PIE