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How to Bake Mini Caramel Apple Tarts

Caramel and apples are a delectable combination.

So for your next dinner party, let’s make mini caramel apple tarts for dessert.

To begin, take 1 sheet of puff pastry and cut into circles to fit just within the top of a large muffin tin.

Mini Caramel Apple Tart

Then peel, halve, and core 3 apples, preferable Pink Lady or Braeburn, for one muffin tin worth of apples. You’ll need one apple for every two tarts.

TIP: Melon ballers make a good tool for coring halved apples.

In a medium sauce pan (about 3 quarts), slowly heat 1 cup sugar. You’ll want to stir frequently until it dissolves into a brown syrup.

Melt a tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from one-half lemon.

Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.

Place apple halves curve side down in a large muffin tin. Pour remaining caramel over each apple half.

Top with a circle of puff pastry to fit just inside the muffin tin.

Bake 14-20 minutes at 450°F.

Apple Tart with Vanilla Ice Cream

Invert muffin pan onto baking sheet immediately.

Check out the video below for all of the delicious details.

Serve with vanilla ice cream and enjoy!