Caramel Apple Tartlets
Makes 7
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (14 grams) confectioners’ sugar
  • ¼ teaspoon kosher salt
  • 10 tablespoons (140 grams) cold unsalted high-quality butter, cubed
  • 5 tablespoons (75 grams) cold water
  • Honey Caramel Filling (recipe follows)
  • Garnish: Candied Apple Slices (recipe follows)
  1. Butter and flour 7 (3½-inch) tart pans. Place pans on a rimmed baking sheet.
  2. In the work bowl of a food processor, place flour, granulated sugar, confectioners’ sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add 5 tablespoons (75 grams) cold water, pulsing until a dough forms. Turn out dough onto a heavily floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 4½-inch round cutter, cut 7rounds, rerolling scraps once. Lightly press dough rounds into bottom and up sides of prepared pans. Trim excess dough. Prick bottom of dough with a fork. Freeze for 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Top dough with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
  6. Bake for 10-15 minutes. Carefully remove paper and weights. Bake until golden brown, about 10-15 minutes more. Let cool completely. Remove tartlets from pans. Pour Honey Caramel Filling into prepared crusts. Refrigerate until set, about 2 hours. Garnish with Candied Apple Slices, if desired.
Recipe by Bake from Scratch at