Mini Caramel Apple Tarts

I was inspired today. My mother made an amazing apple pie this past Sunday and I decided to make my own. But, because I’m pretty much guaranteed to over-think everything, I decided to make mini-pies. Then, I found an adorable little star cookie cutter. And then, I realized that I needed to include caramel because… well, just because. So this is what I came up with.


Aren’t they adorable?! And they taste even better than they look. They’re perfect for those moments when you want something sweet but not a whole piece of pie. I even thought about throwing together some homemade whipped cream but I didn’t have any. I think a tiny, little dollop of vanilla ice cream would be fantastic, as well. But, I didn’t have any of that, either.


This is my own recipe and it’s just about the easiest thing I’ve ever made but so, soooooo good. Seriously, I can’t even believe how great these came out. But, honestly… how can you go wrong with caramel, apples, and pie crust?

Mini Caramel Apple Tarts

2 large apples (I used Honey Crisp but Granny Smith would add some tartness, if you like)

1/2 cup of flour

3/4 cup dark brown sugar

1 package of prepared pie crust (2 rolls)

2 tablespoons granulated sugar

1/2 stick of unsalted butter cut into 24 squares

1 egg white

5 squares of caramel

Don’t judge me for using prepared pie crust!


Preheat oven to 350 degrees.

Chop the apples into small pieces. Loosely combine apples with sugar and flour. Set aside.

Using  a round biscuit cutter, cut out 24 rounds of pie crust. Using a smaller cookie cutter of whatever shape you choose, cut out another 24 pieces of crust.

Fill each section of a mini-muffin pan with the rounds of pie crust. Fill with about a tablespoon of the apple mixture. Top with a square of butter. Top each square of butter with one of the smaller cut-outs of pie crust. Brush with the egg white and sprinkle with granulated sugar.

Bake for 18-20 minutes or until the crust is slightly brown.

While the tarts are baking, melt the caramels with a tablespoon of water in a microwave-safe bowl. Microwave for about 2 minutes or until the caramel bubbles. It’ll smooth out when you stir it. It shouldn’t have any lumps and should stir easily.

Drizzle caramel over warm tarts.  (I only covered half the tarts with caramel.)

Serve warm with whipped cream, vanilla ice cream, or on their own!

I’m going to take some of these to work tomorrow. I’m sure we could easily finish them here at home but I figured I might as well share.



Flaky, crumbly, appley deliciousness….



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