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Caramel Apple Tartlets

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Posted by:

Erin Lynch

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Updated:

February 23, 2025

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4.94 from 15 votes

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Caramel apple tartlets pinterest image.
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Caramel Apple Tartlets are not only amazingly delicious, but beautiful too! Thin apple slices are arranged to look like a rose and drizzled with a yummy salted caramel sauce.

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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 Tartlets with Salted Caramel Sauce.

Overhead shot of apple tartlets.

What better way to show off those beautiful apples?

The crust of these caramel apple tartlets 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. But, you can also take a shortcut and use store bought pie crust for this.

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.

If you’re obsessed with the Omaha Steaks caramel apple tartlets like I am, these taste very similar. They’re just a little… fancified.

Overhead shot of apple tartlets.

Ingredients needed

  • Apples – I like to use Honeycrisp, Braeburn or Jonagold red apples for this recipe. You can also use green apples like Granny Smith apples or Golden Delicious.
  • Flour, Sugar + Salt
  • Butter
  • Egg
  • Vanilla Extract + Almond Extract – Or, use just one or the other.
  • Lemon
  • Salted Caramel Sauce – I like to make my own. It takes just 15-minutes (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 to make them

Make the dough

  • 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 it up.
  • 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).
  • Shortcut: You can also skip making your own dough and use store bought pie crust instead.

Slice the apples

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 apples

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.

Make the salted caramel

Here’s a whole post that helps explain the process. It’s easy and comes together in just 15-minutes!

Salted caramel sauce in small bowl.

Assemble

Assemble the caramel apple tarts. 

  • 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!

How to make ahead & store

  • You can prepare these tartlets one day ahead of when you plan to serve them. 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.
  • Store any leftovers tightly covered in the refrigerator for up to three days.
Spoon drizzling on salted caramel sauce.

More salted caramel recipes

  • Butterscotch Bourbon Budino with Salted Caramel
  • Salted Caramel Banana Bread with Yogurt
  • Salted Caramel Yogurt Popsicles

More dessert recipes

  • Strawberry Ricotta Cake
  • Easy Creme Brulee
  • Apple Galette
  • Chocolate Coffee Mousse
  • Butterscotch Bourbon Budino with Salted Caramel

Did you try these caramel apple rose tarts?

If you loved this caramel apple tartlets recipe, I would appreciate it so much if you would leave a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Overhead close up of caramel apple tartlet.

Full Recipe

Caramel Apple Tartlets

These Rose Caramel Apple Tartlets 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.
4.94 from 15 votes
Print Pin
Serves 4 tartlets
Created by Platings and Pairings
Prep Time: 45 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 30 minutes mins

Equipment

  • Large Bowl
  • Tart Tins

Ingredients

Tart Dough

  • 1/2 cup unsalted butter
  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch 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

Calories: 582kcal | Carbohydrates: 84g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 22mg | Potassium: 257mg | Fiber: 5g | Sugar: 36g | Vitamin A: 840IU | Vitamin C: 20.6mg | Calcium: 36mg | Iron: 3.1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2015. It was updated in 2023 to revise the content. The caramel apple roses recipe remains the same. 

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4.94 from 15 votes (7 ratings without comment)

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60 responses

  1. Melissa @ Bits of Umami
    February 13, 2015

    These are seriously adorable! I want them!! Can’t wait to try 🙂

    Reply
    1. Erin
      February 13, 2015

      Thanks Melissa – Just checked out your site – The fuming cupid sounds awesome. Enjoy a fab weekend with your CUTE date!

      Reply
  2. Lauren @ A Nerd Cooks
    February 14, 2015

    Seriously beautiful. Very impressive and delicious looking!

    Reply
  3. Nutty Nutrition Heather Mason
    February 15, 2015

    these are so beautiful, I love them!! Definitely going to try this!

    Reply
  4. Azu
    February 16, 2015

    To bad I didn’t see this amazing tartlets before Valentine’s! they are soo cute! Pinned!

    Reply
  5. Farah.F
    May 5, 2015

    Hi, these look beautiful and so tempting. Im wondering wont they get all mushy and collapse after baking?

    Reply
    1. Erin
      May 5, 2015

      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!

      Reply
      1. Farah.F
        May 11, 2015

        Thanks so much. will try them today 🙂

        Reply
  6. Laura @MotherWouldKnow
    May 27, 2015

    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.

    Reply
    1. Erin
      May 28, 2015

      Thanks Laura! So pretty, but too good NOT to eat!!!

      Reply
  7. Norma
    June 2, 2015

    can these cakes be made in advance and stored?

    Reply
    1. Erin
      June 2, 2015

      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!

      Reply
      1. Julia
        June 2, 2016

        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!

        Reply
        1. Erin
          June 7, 2016

          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 😉

          Reply
  8. Megan Marlowe
    August 13, 2015

    These are absolutely gorgeous!

    Reply
    1. Erin
      August 13, 2015

      Thanks Megan! They’re super fun to put together – Like an art project, but with food… Yummy food!

      Reply
  9. allie @ Through Her Looking Glass
    August 13, 2015

    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.

    Reply
    1. Erin
      August 13, 2015

      Thanks Allie! These ‘lil tartlets are a bit time consuming, but so cute and yummy! I say go for it!!!

      Reply
  10. Lorena
    August 13, 2015

    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 🙂

    Reply
    1. Erin
      August 13, 2015

      Aawww – Thank you Lorena! I hope you make them and enjoy!!! The salted caramel sauce is beyond!

      Reply
  11. Lisa @ Healthy Nibbles & Bits
    August 15, 2015

    These tarts look amazing, Erin!! Can’t wait to try my hand at these when apple season comes around!

    Reply
    1. Erin
      August 15, 2015

      Thanks Lisa – I hope you enjoy! Let me know how they turn out – I’d love to hear back!

      Reply
  12. Macy
    August 25, 2015

    I would love to try these but dont have tart tins. could they be done in a muffin tin?

    Reply
    1. Erin
      August 25, 2015

      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!

      Reply
  13. Erin @ The Spiffy Cookie
    September 16, 2015

    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!

    Reply
    1. Erin
      September 16, 2015

      It’s a fun project to take on Erin! I’d bet kids would love putting these together too!

      Reply
  14. Marisa
    October 24, 2015

    These are absolutely the prettiest tartlets I have ever seen. 🙂

    Reply
    1. Erin
      October 26, 2015

      Thank you Marisa!

      Reply
  15. Kes Leung
    November 26, 2015

    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?

    Reply
    1. Erin
      November 29, 2015

      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.

      Reply
  16. Eden Passante
    September 14, 2016

    These apple tartlets look so yummy! I can’t wait to try these out during the holiday season!

    Reply
  17. Sarah Gittins
    November 13, 2016

    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.

    Reply
    1. Sarah Gittins
      November 13, 2016

      Meant to add microwave apples in water!

      Reply
  18. Lyneal Jenkins
    January 11, 2017

    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 🙂

    Reply
    1. Erin
      January 12, 2017

      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!

      Reply
  19. Jane
    March 2, 2017

    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!

    Reply
    1. Erin
      March 2, 2017

      Thank you so much Jane!

      Reply
  20. Christine
    January 16, 2018

    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?

    Reply
    1. Erin
      January 23, 2018

      Hi Christine – My tart tins are 4-inches.

      Reply
  21. Joquim
    July 31, 2018

    5 stars
    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!

    Reply
    1. Erin
      July 31, 2018

      I hope you enjoy it – Cheers!

      Reply
  22. jennie lamancuso
    November 19, 2018

    5 stars
    These are absolutely beautiful !!!

    Reply
  23. Catherine @ To & Fro Fam
    December 4, 2018

    5 stars
    THESE ARE SO PRETTY! What a gorgeous, and impressive, dessert.

    Reply
    1. Erin
      December 6, 2018

      Thank you so much Catherine!

      Reply
  24. Almost 200 Chocolate-Free Cakes, Pies, Tarts & Crumbles – Drugstore Divas
    April 8, 2019

    […] 164. Rose Apple Tartlets with Salted Caramel […]

    Reply
  25. SADRINE
    October 10, 2019

    5 stars
    Hi erin, I love this!! How awesome that you guys made this yourselves!

    Reply
  26. Kamylia
    November 19, 2019

    5 stars
    miaaaam Caramel Apple i like this favorite meal, thanks for receipe and beuatiful pic

    Reply
  27. best fall dessert recipes pies cakes cookies
    May 21, 2020

    […] the recipe: Salted Caramel Apple Tartlets from Platings and […]

    Reply
  28. 15 Desserts That Are Perfect For Fall | Awareness
    June 23, 2020

    […] the fall! For endless reasons, these delicious (and totally stunning) little apple tarts from Platings and Pairings are one of our very favourite apple flavoured things to make. Their recipe shows you how to make a […]

    Reply
  29. Cyndi Kuhn
    November 26, 2020

    5 stars
    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!

    Reply
    1. Erin
      December 2, 2020

      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.

      Reply
  30. Amsl
    December 11, 2020

    5 stars
    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!

    Reply
  31. Inspired by Fall – Grano Foods
    February 24, 2021

    […] Blossoms Nectar Plum Cake – Cook with Kushi French Pumpkin Cheesecake – mon petit four Salted Caramel Apple Tartlets – Platings and Parings Pumpkin Cheesecake Mousse Parfait – Pack Momma Sweet Potato Pie […]

    Reply
  32. Karl
    May 10, 2021

    THank you for such a lovely recipe. I’ll try it.

    Reply
  33. Inspired by Fall – Ragulars Recipe
    June 7, 2021

    […] Blossoms Nectar Plum Cake – Cook with Kushi French Pumpkin Cheesecake – mon petit four Salted Caramel Apple Tartlets – Platings and Parings Pumpkin Cheesecake Mousse Parfait – Pack Momma Sweet Potato Pie […]

    Reply
  34. Bilkulsahi hai
    March 27, 2022

    5 stars
    Terrific! I’ve made it several times. I double the recipe and snack on it for a few days in a row.

    Reply
  35. jj
    March 31, 2023

    If using already frozen tart shells do we still bake before filling?

    Reply
    1. Erin
      April 2, 2023

      Hi Jenna – Yes, I would still bake them before filling. Hope that helps!

      Reply
  36. lajaseo
    November 12, 2023

    Terrific! I’ve made it several times. I double the recipe and snack on it for a few days in a row.

    Reply
  37. Youtube Shorts
    May 14, 2024

    Kumpulan video Youtube Shorts

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Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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