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All the cozy fall flavor of caramel apples in one adorable, bite-sized dessert.
The Perfect Mini Dessert for Fall
These Mini Caramel Apple Tartlets capture everything we adore about autumn—warm cinnamon, luscious caramel, and crisp tart apples—all wrapped up in a flaky, buttery crust. Think of them as bite-sized caramel apple pies without the fuss or the fork! Ideal for Thanksgiving dessert trays, fall gatherings, or a sweet afternoon indulgence, these tartlets come together effortlessly using store-bought pie crust and everyday pantry staples.
If you love the scent of apple pie baking but crave a simpler, portion-friendly option, this recipe is your new best friend.
Ingredients
For the shells
- 1 sheet refrigerated pie crust (I recommend Pillsbury Refrigerated Pie Crust)
- 1 tablespoon sugar
- 1 teaspoon cinnamon (try Burlap & Barrel Single-Origin Cinnamon for a flavor upgrade)
- Non-stick spray (like OXO Good Grips Non-Stick Spray)
For the filling
- 2 tablespoons unsalted butter (I love Kerrygold Pure Irish Butter)
- 3 medium Granny Smith apples, peeled, cored, and diced
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 3 tablespoons caramel sauce (store-bought or homemade) — check out Werther’s Original Caramel Sauce for a reliable favorite
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
Directions
- Preheat your oven to 350°F. Spray a mini-muffin tin with non-stick spray and set aside.
- Unroll the refrigerated pie crust. Using a 2-inch round cookie cutter, cut out as many circles as possible, rerolling scraps to use every bit.
- Press each circle into the bottom of the muffin tin to form little cups. Prick the bottoms with a fork to prevent bubbling.
- Spray the crusts lightly with non-stick spray again.
- Mix sugar and cinnamon, then sprinkle evenly over each crust.
- Bake for 8–10 minutes or until the edges turn golden. Let cool completely before removing from the tin.
- Meanwhile, in a saucepan, melt butter over medium heat. Add diced apples and lemon juice, cooking for 5–10 minutes until the apples soften, stirring occasionally.
- Add sugar, caramel sauce, flour, cinnamon, and salt to the pan. Simmer for 3–5 minutes until the filling thickens and looks glossy.
- Remove from heat and let the filling cool slightly.
- Spoon the warm caramel apple filling into each cooled tart shell.
- Serve immediately for the best texture and flavor.
Pro Tips & FAQ
- Use cold pie crust: Keeping your pie crust chilled until just before baking helps maintain its flakiness.
- Prevent sogginess: Pricking the crust with a fork and baking it before adding the filling keeps the shells crisp.
- Caramel choice: Store-bought caramel sauce saves time, but homemade adds a personal touch if you have it on hand.
- Storage: These tartlets are best eaten soon after assembling, as the crust will soften if refrigerated for too long.
- Make ahead: You can prepare the filling a day ahead and reheat gently before assembling.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind the crust will soften over time, so serve soon after assembly for the crispiest bite.
Serving Suggestions
- Drizzle with extra caramel sauce and sprinkle a pinch of Maldon sea salt flakes for a sweet-salty kick.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent fall dessert platter.
- Top with chopped pecans or toffee bits for added crunch and texture.
These tartlets pair beautifully with a mug of hot cider, chai latte, or a cozy night by the fire.
Equipment Used
Mini Caramel Apple Tartlets
Ingredients
For the shells –
- 1 sheet refrigerated pie crust
- 1 T sugar
- 1 t cinnamon
- Non-stick spray
For the filling –
- 2 T unsalted butter
- 3 medium Granny Smith apples peeled, cored, diced
- 1 T lemon juice
- 3 T sugar
- 3 T caramel sauce
- 2 T flour
- 1 t cinnamon
- ½ t salt
Instructions
- Preheat the oven to 350 degrees. Spray a mini-muffin tin with non-stick spray, set aside.
- Carefully unroll the pie crust. Use a 2 inch round cookie cutter to cut out as many rounds as possible, saving the scraps to reroll and cut.
- Press each circle into the bottom of the prepared mini-muffin tin.
- Use a fork to prick the bottom of each one to prevent bubbling.
- Spray liberally with another layer of non-stick spray.
- In a small bowl, combine the sugar and cinnamon. Sprinkle over the crust shells.
- Bake in the preheated oven for 8-10 minutes or until edges begin to golden. Remove from the oven and allow to cool before removing from the pan.
- Meanwhile, make the filling. In a small saucepan, combine the diced apples, lemon juice and butter.
- Heat over medium for about 5-10 minutes or until tender and soft, stirring occasionally.
- Add in the sugar, caramel sauce, flour, cinnamon and salt. Continue to simmer for an additional 3-5 minutes or until sugar has melted and the mixture thickens.
- Allow to cool slightly.
- To assemble – scoop spoonfuls of the caramel apple filling into each shell.
- Serve immediately.
Notes
Storage: Mini tartlets should be stored in an airtight container in the fridge for up to 2 days. The moisture from the filling will soften the shell, so for best results, it’s recommended to serve immediately.
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