Apple Tartlets with Salted Caramel are not only amazingly delicious, but beautiful too! Thin apple slices are arranged to look like a rose and drizzled with a yummy, spiked salted caramel sauce.
Here in the Pacific Northwest we have some of the most amazingly delicious and flavorful apples. They’re crunchy and tart, and just begging to be baked into something yummy…
Enter Apple Tarts with Salted Caramel Sauce.
What better way to show off those beautiful apples?
The crust of these apple tarts is not overly sweet.
It’s lightly flavored with a bit of vanilla & almond extract and it bakes up perfectly flaky – a bit like a shortbread. The dough for these tartlets comes together easily using your stand mixer, or by hand.
I like to par bake the crusts to get them crispy and golden before piling on the apples.
To top it all off, I’m finishing these rose apple tartlets with a my favorite salted caramel sauce.
But we’re not just talking any salted caramel sauce… This time, to kick things up a notch, I spiked the caramel sauce with a splash of apple brandy which I had leftover from these yummy Harvest Moon cocktails. It’s basically awesome.
If you don’t have apple brandy, feel free to use bourbon, regular brandy, or just leave it out. And don’t worry – the salted caramel sauce comes together in just 15-minutes. I promise.
Now, you may be wondering, how in the world do you assemble these? I’m not gonna lie, arranging the apples can be a bit of a challenge. But I’ve got some easy tips to help you out.
How do you make apple roses?
Start by slicing your apples thin. Here are your options for slicing the apples:
- Use a mandoline. Cut your apples in half lengthwise and remove the core. Then thin slice them on your mandoline using the thinnest setting.
- Use a sharp knife. This isn’t my preferred method because it takes time and it’s difficult to get uniform slices, but it will work in a pinch.
- Use a spiralizer attachment. This has basically become my new best friend. Typically I use it for making zoodles, but it’s also amazingly perfect for making these thin apple slices, plus it cores your apple in the process. Just spiralize your apples and then cut them in half to make those half moon shapes. So easy!
Place the apple slices in lemon juice, so they won’t brown.
Soften the apple slices, so they are pliable enough to wrap around each other. Here’s a couple options:
- Microwave. Heat in the lemon juice mixture for 30 seconds.
- Oven. Bake in a 375-degree oven for 10 minutes.
Assemble the caramel apple tartlets.
How to assemble apple roses tartlets:
- Filling the tartlet shells with a bit of the salted caramel will help to hold the apple slices in place and will act as your “glue.” To start, take a few slices of apple and overlap them in a row, then roll up to form your bud. Then, simply keep adding more slices around and around the bud that you formed. It’s very forgiving and definitely not as difficult as it may look.
Once your apple rose tartlets are assembled, bake them for twenty minutes, then top them with some extra caramel, and let cool a bit. Serve alongside some vanilla bean ice cream, if desired, and enjoy!
Can I make caramel apple tartlets ahead of time?
- You can definitely make these tartlets one day ahead. Simply roll up the apple rose tartlets and store them covered in the fridge. The next day, you can place in the oven and bake as the recipe instructs.
If you loved these Apple Roses Tartlets I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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More salted caramel recipes:
- Butterscotch Bourbon Budino with Salted Caramel
- Salted Caramel Banana Bread with Yogurt
- Salted Caramel Yogurt Popsicles
Rose Apple Tartlets with Salted Caramel
Ingredients
Tart Dough
- 1/2 cup unsalted butter
- 1 3/4 cups Bob's Red Mill All Purpose Flour
- 1/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
Apple Filling
- 3-4 red apples
- 3 Tablespoons sugar
- 1 lemon (juiced)
- 3/4 cup 15-minute salted caramel sauce (I added a splash of Applejack brandy)
Instructions
- In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
- Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
- When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of 1/8 inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
- Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
- Cut your apples in half lengthwise and remove the core. Using the thinnest setting of a mandolin, slice the apples and place in a microwave safe bowl.
- Combine the sugar and lemon juice, and pour over your apples. Heat in the microwave for 30 seconds to slightly soften the apples.
- Cover the bottoms of your tart shells with 1-2 tablespoons of the salted caramel and then begin to roll your apples. I started with one slice, and rolled it into a tight cylinder. I then took additional slices and continued wrapping them around each other until the bundle was about a quarter sized width. I then placed that into carmel coated tart and added more apples, layering the edges. The caramel helps hold the apples in place. Continue until your tart is fully covered.
- Return the tarts to the 350 degree oven and bake for an additional 20-25 minutes.
- Remove from the oven and drizzle with the remaining salted caramel sauce.
- Serve warm or at room temperature with ice cream.
Nutrition
Note: This recipe was originally published in February, 2015. It was updated in November, 2018 to revise the photographs and content. The recipe remains the same.
These are seriously adorable! I want them!! Can’t wait to try 🙂
Thanks Melissa – Just checked out your site – The fuming cupid sounds awesome. Enjoy a fab weekend with your CUTE date!
Seriously beautiful. Very impressive and delicious looking!
these are so beautiful, I love them!! Definitely going to try this!
To bad I didn’t see this amazing tartlets before Valentine’s! they are soo cute! Pinned!
Hi, these look beautiful and so tempting. Im wondering wont they get all mushy and collapse after baking?
Hi Farah – The last picture is actually after baking. As you can see, their shape holds up wonderfully and doesn’t get messy/mushy at all. Enjoy!
Thanks so much. will try them today 🙂
These are beyond beautiful. I am not sure I could bring myself to eat one of the tartlets, I’d be too busy staring at it.
Thanks Laura! So pretty, but too good NOT to eat!!!
can these cakes be made in advance and stored?
Hi Norma – Yes, these can be made ahead. The caramel helps to seal everything in. Just cover loosely with plastic wrap. You may want to spray the tops lightly with cooking spray (coconut oil preferred) or stick some toothpicks in the top to keep the plastic wrap from sticking. Enjoy!
Dear Erin,
after long research for a perfect desert to top off my dinner I’ll be cooking for friends, I found this amazing recipe and instantly decided to go for it 🙂
It’ll be a busy Saturday so I’d love to prepare these ahead, Friday if possible. You said it’s possible to store them. I now wondered how to best store them when fully baked and prepared on Friday? I’d like to not store it in the fridge so I wondered if storing in a dark cupboard would be possible? Also, how do I prevent the apples from going brown? Is the lemon juice in the coating enough?
And my last question (promise ;D): i don’t own a microwave. Could I soften the apple slices in a pot, too?
Greetings and thanks in advance!
Hi Julia – What a great dessert to cook for friends! I’m sure they will love these and be super impressed 🙂
If you’d prefer not to store them in the fridge, aim for a spot that’s dark and cool and cover loosely with plastic wrap. The apples should not brown once they are cooked. And definitely feel free to soften those apple slices on the stove – Let me know how it works out! We don’t own a microwave any longer either 😉
These are absolutely gorgeous!
Thanks Megan! They’re super fun to put together – Like an art project, but with food… Yummy food!
Dear Erin, these are the prettiest little tarts I’ve ever seen. I have a mandoline and it’s never occurred to me to use it quite this way, (!) And a splash of applejack brandy? Woo hoo!!! I’m in.
Thanks Allie! These ‘lil tartlets are a bit time consuming, but so cute and yummy! I say go for it!!!
Erin!!! These look adorable!! I’ve pinned them at some point a long time ago. Probably in February when you posted them but had totally forgotten. I’m so glad I bumped into them again with fall and apple season starting soon 🙂
Aawww – Thank you Lorena! I hope you make them and enjoy!!! The salted caramel sauce is beyond!
These tarts look amazing, Erin!! Can’t wait to try my hand at these when apple season comes around!
Thanks Lisa – I hope you enjoy! Let me know how they turn out – I’d love to hear back!
I would love to try these but dont have tart tins. could they be done in a muffin tin?
I think that will work Macy! They’ll just look a little different – Not as wide, but it should be easier to form the “rose”. I’d love to see how they turn out!
These are stunning! I’ve always loved the look of the apple roses in pies but was always too intimidated. I think I could handle these minis!
It’s a fun project to take on Erin! I’d bet kids would love putting these together too!
These are absolutely the prettiest tartlets I have ever seen. 🙂
Thank you Marisa!
Hi! I was wondering what kind of apples I should use. I did a little research, and most websites say to use Granny Smith Apples, but I was wondering if that would make the product sour?
Hi Kes – As the apples bake, they definitely become more sweet. Granny Smith is a great variety to use for this recipe! The caramel sauce adds quite a bit of sweetness at the end too.
These apple tartlets look so yummy! I can’t wait to try these out during the holiday season!
I’ve made these as a pie and it tasted great and looked beautiful. If you microwave,the apple slices until they are bit soft, they are easier to roll. I lined the slices up in a long row.with the slices overlapping and then rolled from one end. Into a large rose.
Meant to add microwave apples in water!
Hi, These are beautiful. Can they be frozen after cooking? They would be perfect for my wedding, but time will be short near the time.
Thanks 🙂
Hi Lyneal – Unfortunately, I wouldn’t suggest freezing these – The apples may lose their texture and shape. If you have time to assemble at the last minute, you could bake and freeze the crusts and then do the assembly the day of, but otherwise I wouldn’t suggest freezing fully assembled. Congratulations on the wedding!
Hi Erin,
Honestly, you’ve shared some amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!
Thank you so much Jane!
Hi Erin,
I am looking to make these for my future daughter in-laws bridal shower. These look so pretty and am going to give it a go…What size tart tins did you use?
Hi Christine – My tart tins are 4-inches.
Hi Erin,
Honestly, you’ve shared a really scrumptious apple tart recipe here and oh my gosh I’m totally drooling over it right now!
I hope you enjoy it – Cheers!
These are absolutely beautiful !!!
THESE ARE SO PRETTY! What a gorgeous, and impressive, dessert.
Thank you so much Catherine!
Hi erin, I love this!! How awesome that you guys made this yourselves!
miaaaam Caramel Apple i like this favorite meal, thanks for receipe and beuatiful pic
I’ve done these minis and they were absolutely divine. But I was wondering, could this translate to one large 9 inch tart? Or would everything be completely different? Thank you for your time!
Hi Cyndi – That should definitely work. I would just keep an eye on the cook time, as it will probably take a bit more with a large tart.
Made these last night using a muffin tin. Worked well! Maybe I messed up the pastry because I didn’t cream butter& sugar. I pulsed everything together in food processor. Had to add ice water to make dough come together. Patry pulled back some, but that didn’t bother me. I figured I only needed a little height to hold the caramel. Too bad there is no place to post a picture here!
THank you for such a lovely recipe. I’ll try it.