Best 5 Cinnamon Apple Tartlets Recipes

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Looking for a delectable and warm dessert to impress your family and friends? Cinnamon apple tartlets are an ideal choice to satisfy your sweet cravings. These delightful pastries combine the classic flavors of cinnamon and apples, baked in a golden brown crust, creating a treat that is both visually appealing and irresistibly delicious. With the right recipe and a bit of kitchen magic, you can create a batch of these exquisite tartlets that will transport you to a world of culinary bliss.

Let's cook with our recipes!

INDIVIDUAL CINNAMON-APPLE TARTS



Individual Cinnamon-Apple Tarts image

You can also try these tarts with firm, ripe pears instead of apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon all-purpose flour, plus more for work surface
1/2 recipe Quick Basic Pizza Dough, or 1 pound store-bought pizza dough, thawed if frozen
1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
1 tablespoon fresh lemon juice
2 tablespoons light-brown sugar
1/4 teaspoon coarse salt
1/4 plus 1/8 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored, and very thinly sliced
1 large egg yolk
1 teaspoon granulated sugar
Ice cream (optional), for serving

Steps:

  • On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment.
  • Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.
  • In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired.

Nutrition Facts : Calories 596 g, Fat 32 g, Fiber 3 g, Protein 8 g

CINNAMON APPLE TART



Cinnamon Apple Tart image

I got the idea for this delicious fall dessert from a lovely Italian woman who's also a fabulous cook. It's so simple to make-and cleanup is just as easy! I often make two and freeze one. -Stacie Blemings, Heath, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 large apple, peeled and chopped
1 teaspoon lemon juice
1 sheet refrigerated pie crust
2 tablespoons apple jelly
2 tablespoons sugar
1/4 cup cinnamon baking chips
1/3 cup sliced almonds
1 teaspoon 2% milk
ICING:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 400°. Toss apple with lemon juice., On a large sheet of parchment, roll crust into a 14-in. circle; transfer to a baking sheet. Spread jelly onto crust to within 2 in. of edge. Sprinkle with apple, sugar, baking chips and almonds. Fold up edge of crust over filling, leaving opening in center. Brush folded crust with milk., Bake until golden brown, 20-25 minutes. Transfer to a wire rack to cool., Mix icing ingredients, using enough milk to reach desired consistency. Drizzle over tart.

Nutrition Facts : Calories 370 calories, Fat 15g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 159mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON APPLE TARTLETS



Cinnamon Apple Tartlets image

These flaky, sweet Cinnamon Apple Tartlets are a fun ending to a great weeknight meal. And the treats come together in just under fifteen minutes. - Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 3

1 tube (8 ounces) refrigerated crescent rolls
4-1/2 teaspoons cinnamon-sugar, divided
1 large tart apple, thinly sliced

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.

Nutrition Facts :

QUICK CINNAMON APPLE TARTE



Quick Cinnamon Apple Tarte image

Provided by Melissa d'Arabian : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 stick butter, cut into 1-inch cubes, plus extra, melted, for brushing
1 1/2 cups flour
Salt
2 tablespoons sugar, divided
3 tablespoons ice cold water
3 Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Vanilla ice cream, for serving

Steps:

  • Place the cubed butter in the fridge while you assemble all your ingredients.
  • Preheat the oven to 350 degrees F.
  • In a food processor, place the flour, a pinch of salt, and 1 tablespoon sugar. Add the butter and pulse until the mixture looks like wet sand. Add the cold water and pulse again until the dough just begins to come together in a large lump. Pour the dough into the tarte pan and, using your fingers, press the dough into the pan, forming a crust. Refrigerate the crust while you prepare the apples.
  • Peel the apples, cut into quarters, core, and then slice thinly. Place in a bowl and toss with the lemon juice, the remaining 1 tablespoon sugar, cinnamon, and a pinch of salt. Remove the crust from the refrigerator and dump the apples onto the crust, spreading them evenly. Brush the whole tarte with melted butter and bake until the tarte is golden and the apples have cooked down a fair amount, about 1 hour. Cool for at least 15 minutes before cutting. Serve with vanilla ice cream.

CARAMEL-APPLE TARTLETS WITH CINNAMON-RUM ICE CREAM



Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream image

Provided by Matt Lewis

Categories     Rum     Mixer     Dessert     Bake     Kid-Friendly     Apple     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 tartlets

Number Of Ingredients 29

Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
1/4 teaspoon salt
Caramel sauce:
2/3 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
1/4 teaspoon fleur de sel or other fine sea salt
Crumb topping:
6 tablespoons all purpose flour
6 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
1/3 cup pecans, toasted
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Filling:
1/2 cup (packed) golden brown sugar
1/2 teaspoon cornstarch
2 tablespoons (1/4 stick) unsalted butter
2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces
1 teaspoon vanilla extract
1 teaspoon whiskey
3/4 teaspoon ground cinnamon
Cinnamon-Rum Ice Cream
Special Equipment
Six 4 1/2-inch tartlet pans with removable bottom

Steps:

  • For crust:
  • Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in egg. Add flour and salt and beat just until incorporated. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Divide dough into 6 equal pieces. Gather each piece into ball, then flatten each slightly. Roll out each dough piece on lightly floured surface to 4- to 41/2-inch round. Press 1 dough round onto bottom and up sides of 41/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining dough rounds. Freeze crusts 30 minutes.
  • Preheat oven to 375°F. Bake crusts until golden brown and baked through, about 30 minutes. Cool crusts in pans on rack. DO AHEAD: Can be made 1 day ahead. Store airtight in pans at room temperature.
  • For caramel sauce:
  • Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove pan from heat. Add cream, then butter and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve and sauce is smooth. do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat until just pourable before using. crumb topping / Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewarm over medium-low heat until just pourable before using.
  • For crumb topping:
  • Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For filling:
  • Whisk brown sugar and cornstarch in bowl to blend. Melt butter in large nonstick skillet over medium heat. Add apple pieces and sauté until almost tender, about 10 minutes. Add brown sugar mixture; stir until sugar dissolves, then add next 3 ingredients. Simmer until juices are bubbling and slightly thickened, about 5 minutes. Remove from heat. Cool completely.
  • Preheat oven to 375°F. Arrange tartlet pans with crusts on rimmed baking sheet. Spoon 11/2 tablespoons caramel sauce into each tartlet crust. Divide cooled apple filling among crusts. Sprinkle crumb topping evenly over each. Bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes (juices may bubble over rims of pans). Cool 5 minutes, then carefully loosen tartlets from sides of pans with small sharp knife and remove pan sides. Cool tartlets 10 minutes, then place 1 warm tartlet on each of 6 plates. Place scoop of cinnamon ice cream alongside each and serve.

Tips:

  • For a crispy crust, use a combination of butter and shortening.
  • Work the butter and shortening into the flour until the mixture resembles coarse crumbs.
  • Add just enough water to hold the dough together.
  • Chill the dough for at least 30 minutes before rolling it out.
  • To prevent the apples from turning brown, toss them with lemon juice or ascorbic acid powder.
  • Use a variety of apples for a more complex flavor.
  • For a sweeter tart, add a tablespoon of sugar to the apple mixture.
  • If you don't have tartlet pans, you can use muffin tins.
  • Serve the tartlets warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

These cinnamon apple tartlets are the perfect treat for any occasion. They're easy to make and can be tailored to your own taste. Whether you like them sweet or tart, with or without nuts, these tartlets are sure to please everyone. So next time you're looking for a delicious and festive dessert, give these cinnamon apple tartlets a try.

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