Best 8 Apple Tartlets Recipes

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.

DUTCH APPLE PIE TARTLETS

Steps:

• In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.

APPLE-NUT BLUE CHEESE TARTLETS

Steps:

• Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.

APPLE TARTLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut puff pastry into 12 equally-sized squares and arrange on a baking sheet.
• Dip apple slices in lemonade and place diagonally onto each puff pastry square; top each with 1 pat butter. Sprinkle superfine sugar over each square.
• Bake in the preheated oven until tartlet edges are golden, about 12 minutes.
• Bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. Brush jam onto warm tartlets; sprinkle each with sugar crystals.

CINNAMON APPLE TARTLETS

Steps:

• Separate crescent dough into four rectangles; place on an ungreased baking sheet. Seal perforations. Sprinkle with 3 teaspoons cinnamon-sugar. , Bake at 375° for 5 minutes. Arrange apple slices over dough; sprinkle with remaining cinnamon-sugar. Bake 5-8 minutes longer or until golden brown. Serve warm.

TAFFY APPLE TARTLETS - PAMPERED CHEF

Steps:

• Preheat oven to 400°F
• Chop peanuts using Food Chopper; set aside for later use.
• Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.
• Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
• Cut caramels in half using Utility Knife; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
• Cook's Tip: To easily drizzle caramel sauce over tartlets, place resealable plastic bag into Measure-All® Cup. Pour caramel into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag to allow caramel to flow through.

APPLE, GOAT CHEESE, AND HONEY TARTLETS

Steps:

• Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
• Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.

APPLE-CHERRY TARTLETS

Steps:

• For filling:
• Combine apples and next 11 ingredients in heavy large saucepan. Cook over medium heat until apples are tender, stirring frequently, 30 to 35 minutes. Add brandy and simmer until brandy is absorbed and apples are very tender, about 7 minutes longer. Cool apple mixture completely. DO AHEAD: Filling can be made 2 days ahead. Cover and chill.
• For phyllo:
• Line 2 large rimmed baking sheets with parchment paper or silicone liners. Place phyllo stack on work surface; cover with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush lightly with some of melted butter. Top with second phyllo sheet; brush lightly with melted butter. Fold phyllo in half, forming 9x7-inch rectangle. Brush lightly with melted butter and sprinkle with 2 teaspoons brown sugar; using fingers, distribute sugar evenly over phyllo. Fold phyllo in half again, forming 7 x 4 1/2-inch rectangle. Brush with butter and transfer phyllo rectangle to 1 prepared baking sheet. Using fingers, gently push in corners of phyllo pastry and fold up sides of crust, creating rustic irregular pastry shell with 2 3/4- to 3-inch plain center and 1/2-inch-high sides. Brush pastry shell lightly with melted butter. Repeat procedure with remaining phyllo sheets, melted butter, and brown sugar, placing 4 phyllo pastry shells on each prepared baking sheet, spacing apart. DO AHEAD: Phyllo pastry shells can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.
• Position rack in center of oven and preheat to 375°F. Divide apple filling among phyllo pastry shells (about 1/3 to scant 1/2 cup for each). Brush filling lightly with melted butter. Sprinkle 1 teaspoon brown sugar over apple filling on each. Bake until phyllo is golden brown, 20 to 22 minutes. Cool tartlets on baking sheets on racks until just warm, about 20 minutes. Serve slightly warm or at room temperature.