Puff Pastry Apple Tartlets With Salted Caramel Sauce


1 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
2 tablespoons butter
1/8 teaspoon sea salt
1/4 cup butter
2 ounces cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1/4 cup flour
1/2 zest of a lemon
4 Granny Smith apples, peeled and cored
2 tablespoons lemon juice
2 tablespoons sugar
1 package ready-made puff pastry (2 sheets), thawed
turbinado sugar (i.e. Sugar in the Raw)
sea salt (optional)


To make the salted caramel:In a saucepan, combine the sugar, water and lemon juice. Cook over medium heat until the sugar starts to caramelize and turn golden brown. Carefully pour in the whipping cream. The caramel will start to bubble a lot at first but it will . Add in the butter and sea salt; stir until combined. Set aside to cool.
To make the filling:In a medium bowl, mix together the butter, cream cheese, sugar, lemon juice and vanilla extract. Add the flour and lemon zest. Mix until smooth.
To prepare the apples:Thinly slice the apples to about 1/8 inch thickness. Coat with lemon juice and sprinkle with sugar.
To make the tartlets: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Let the puff pastry sheets thaw at room temperature (about 40 minutes). Cut the puff pastry sheets into 9 equal squares. Dab a little bit of water along the sides of each square and fold about 1/4 inch inward. Press and seal the edges.
Sprinkle with turbinado sugar. Dock the puff pastry with a fork and spread about 1 teaspoon of filling in the center. Layer the thinly sliced apple slices over the filling.
Bake for 25 to 30 minutes or until golden brown.
Allow to cool before spreading about a teaspoonful of salted caramel over the sliced apples. Sprinkle a little sea salt over the caramel if desired.


I made these for Thanksgiving this year :-)


18 tartlets


Friday, December 3, 2010 - 3:36pm


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