Salted Caramel Apple Tartlets
Sometimes an apple pie just sounds perfect! And since I have a mild, wait, severe obsession with salted caramel, I decided to add the two together into individual sized tartlets!
This recipe will give you 4 tartlets. When I made these, I doubled the recipe because well...4 just isn't enough! :) So, all the pictures show a doubled recipe. Enjoy! These would be absolutely amazing with some homemade whipped coconut cream....just a thought :)
2 green apples, peeled and sliced into half moon shapes
(I used one green apple and one pear)
1 tbsp coconut sugar
1 ½ tsp and ½ c arrowroot powder, plus more when rolling out the dough
1 ½ tsp lemon juice
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg (if you have it available)
1 ½ c blanched almond flour
(I used unblanched almond flour, which has the skins of the almonds)
a pinch of finely ground sea salt
4 tbsp cold, unsalted, grass fed butter
2 eggs (preferably pasture raised eggs)
1 tsp vanilla extract
For the salted caramel:
¼ c coconut sugar
¼-1/2 tsp sea salt
4 tbsp full fat coconut milk
2 tbsp grass fed butter or ghee
1. Preheat oven to 350 degrees .
2. Put apples, 1 ½ tsp coconut sugar, 1 ½ tsp arrowroot powder, lemon juice, cinnamon and nutmeg in a bowl and carefully stir to combine all ingredients and set aside.
3. In another bowl, add the almond flour, ½ c arrowroot powder, 1 ½ tsp coconut sugar and salt and mix together.
4. Cut butter into small cubes and add to flour mixture. Use pastry cutter or two knives to incorporate butter into flour mixture.
5. Whisk one egg and vanilla together and add to almond flour mixture and mix well until a dough forms.
6. Use arrowroot powder to dust your counter and turn out the dough and form a ball.
7. Cut the dough into four equal sections and re-roll each section into a ball.
8. Press each ball of dough into a disc and use a dusted rolling pin to roll out the dough about 5 inches across.
(Be prepared to use a lot of arrowroot powder because these little discs of dough like to stick pretty easily to anything.)
9. Whisk the remaining egg and lightly brush the tops of each disc of dough.
10. Arrange a snug row of apple/pear slices in the middle of the disc, leaving space around the outside to fold up.
11. Carefully roll up the sides of dough along the apple/pear slices.
(The dough will easily break so work a little at a time. These are rustic so it’s ok if the edges don’t roll up perfectly.)
12. Transfer the tartlets onto parchment paper lined baking sheet.
13. Place into oven for about 20 minutes.
**While the tartlets are cooking, you can start making the salted caramel sauce!**
14. Add the coconut sugar and butter/ghee to a small saucepan over medium high heat and melt.
15. Add coconut milk and reduce heat to medium and continue stirring.
16. After a few minutes, add the salt! Please taste and add more according to your sweet and salty tastebuds.
17. Continue to heat until it lightly coats the back of a spoon.
18. Once the tartlets are finished, pull them out of the oven and brush the tartlets with the salted caramel. Place them back into the oven for another 5-10 minutes.
(I repeated this twice just to get an extra sticky layer of salted caramel)
19. Take them out of the oven and let them cool for a little bit.
**If you happen to have any salted caramel left over, drizzle some over the top of the tartlet with sea salt flakes!**