Caramel Apple Tartlets

A very simple tartlet that is easy to prepare. Delicious caramel is spread over a pastry base and covered with thinly sliced sweet apples. Sugar is then sprinkled over the top just before serving.

Caramel Apple Tartlets

6 tartlets
  • Preparation time: 30 minutes
  • Resting time: 35 minutes
  • Cooking time: 25 minutes
  • Ingredients
  • For the pastry
  • 225 g (8 oz) plain/cake and pastry flour (1¾ cups)
  • pinch of salt
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) shortening (¼ cup)
  • 3–4 tbsp very cold water
  • For the filling
  • 6 tbsp rounded, Dulche de la Leche (a caramel spread)
  • 3 small eating apples
  • icing/powdered sugar to dust

To serve

  • Vanilla ice cream or pouring cream


  • You will also need 6 x 20 cm (4 inch) individual tartlet tins.
  • Method
  • For the pastry
  • Sift the flour and salt into a large mixing bowl.
  • Now add the butter and shortening, cutting them into small pieces using two knives.
  • Pick up the mixture in small handfuls and gently rub the fat through the flour with the tips of the fingers. Continue until the fat is evenly blended throughout the flour and the mixture looks like fine breadcrumbs. (This can also be achieved in a food processor.)
  • Then sprinkle 3 tablespoons water over the mixture and, using a fork or round-ended table knife, draw the mixture together until it leaves the sides of the bowl clean and forms a rough ball, adding extra water if the mixture seems dry.
  • Turn out on to a lightly floured surface and knead once or twice to form a smooth ball.
  • Wrap in a plastic food bag and rest it in the fridge for 20 minutes.
  • Now roll out the pastry quite thinly.
  • Using a tartlet tin as a guide, cut out six circles slightly larger than the tin and use to line the six tartlet tins.
  • Prick the base of the pastry with a fork and return to the fridge for a further 15 minutes for the pastry to firm up.
  • Meanwhile, preheat the oven to 200°C (400°F) (gas 6) and place a baking sheet in the oven while it is warming up.
  • For the filling
  • Spread 1 tablespoon of the Dulche de la Leche over the base of the pastry and up the sides.
  • Quarter, core and thinly slice the apples (do not peel).
  • Neatly pile the apple slices upright over the caramel.
  • Then carefully place the tins on the hot baking sheet and bake for 25 minutes.
  • Lightly dust with icing/powdered sugar just before serving.
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Summer Fruit Tartlets

Summer Fruit Tartlets

I just love the fruits of summer. Here a mixture of strawberries, raspberries, blueberries and redcurrants top a crème fraîche filling to make a very light tart. Although any favourite summer fruits can be used.

Summer Fruit Tartlets

6 tartlets
  • Preparation time
  • For the sweet pastry: 30 minutes
  • For the filling: 8–10 minutes
  • Cooking time:
  • For the sweet pastry: 12 minutes
  • Chilling time for the sweet pastry: 20 minutes

  • Ingredients
  • For the sweet pastry
  • 145 g (5 oz) plain flour/cake and pastry flour (1 cup)
  • pinch of salt
  • 85 g (3 oz) cold butter, diced (⅜ cup, or ¾ stick)
  • 1 tbsp caster/superfine sugar
  • 1 egg, large (U.K.)/extra large (N.A.), yolk only
  • For the filling
  • 250 ml tub crème fraîche
  • 2 tbsp icing/powdered sugar
  • 1 tsp vanilla extract
  • 170 g (6 oz) mixed summer fruit (1 cup)

  • Method
  • For the sweet pastry
  • You will need 6 x 10 cm (4 inch) tartlet tins.
  • Sift the flour and salt into a bowl.

  • Rub in the butter until the mixture resembles fine breadcrumbs. Then mix in the sugar.

  • Add the egg yolk, sprinkle over 1 tablespoon cold water and mix to a firm dough. Add a little more water if necessary.

  • Wrap in cling film/plastic wrap and chill for 20 minutes.

  • Meanwhile, preheat the oven to 200°C (400°F) (gas 6).

  • Roll out the pastry thinly. Then cut rounds, each 3.8 cm (1½ in) larger than the tartlet tins, re-rolling the pastry until there are six rounds.
  • Line the tartlet tins, gently pressing the pastry down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Then prick the base, using the tines of a fork, to allow air trapped underneath to escape.
  • Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.

  • Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be delicate until completely cold.

  • For the filling
  • Sift the sugar into bowl and add the crème fraîche and vanilla extract. Stir to combine.

  • Fill the pastry cases and level the tops.

  • Wash and pat dry the fruit. If using strawberries, halve or quarter them so they are of a similar size to the other fruits.

  • Top the filling with the fruit.

  • Serve immediately. If left too long, the filling will begin to soften the pastry.
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Updated: July 30, 2019