Apple Tarts with Caramel

Apple Tarts


  • 2/3 cup all-purpose flour (plus extra for rolling)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, cold
  • 1-2 tablespoons ice water


  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 tablespoon lemon juice
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon nutmeg



In a bowl combine the flour, sugar and salt.  Cut in the cold butter with a pastry cutter until pea-sized pieces of butter remain.  Add the ice water, then use your hands to bring the dough together.  On a floured surface, roll dough out to 1/8 inch thick.

Cut 4 circles of dough, slightly larger than your tart molds.  Fit the dough into the molds.  Roll up the scraps and cut decorative shapes.  Refrigerate dough while you make the filling.

Combine the apples, lemon juice, brown sugar and nutmeg in a saucepan.  Bring to a simmer and cook for 20-30 minutes until the apples are softened and the juices have thickened.  Set aside to cool while you heat the oven.

Preheat the oven to 375.  Divide the filling between the tart molds and top with the cutouts.  Lightly beat the egg and brush over the dough.  Set the tarts on a baking sheet.  Bake tarts for 25-30 minutes until the crust is browned.  Cool slightly and serve warm with the caramel sauce.

Yields 4 servings

Recipe from Curly Girl Kitchen