Puff Pastry Caramel Apple Tarts

Winter is coming . . . I know.

How do I know?

My throat is beginning to itch and I’m cussing a cough that’s lurking it’s way . . . my way!

. . . a closer look.

In fact . . . It gets me 3 x’s a year . . . same months of every year.

I can understand early spring & summer, but late fall?

That’s o.k . . . I’m trying to kill it with SWEETNESS!

This Caramelized Puff Pastry Apple Tart, might keep it away a bit longer.

Can I just tell you . . . it’s delicious & flaky and the sugar has turned into caramel.

I just don’t think there is anything on earth . . . better than Puff Pastry!

Before I show you how to make these yummy Apple Tarts, I have TWO things to talk to you about first.


1.  Just a reminder, that the COOKING LIGHT COOKBOOK giveaway doesn’t end until Friday October 19th @ midnight.  You still have a chance to win.  Just leave me a comment below that post, and if you haven’t LIKED ME on Facebook . . . Please do.  I’m really trying to like Facebook, but It’s a struggle for me. uggg

2.  I just want you to know that I love and appreciate all of you who follow this crazy Baking Blog.  I realize I’m still a guppy in the water, but I have had enough traffic, that Bluehost hated me!  Don’t get me wrong, Bluehost has been a great place to start, but when I couldn’t get on my own blog . . . I knew something was wrong.  I needed to find new Hosting.  So far . . . InMotion hosting is treating me very well.

Why do I tell you this?  Some of you might be in the same predicament that I found myself in.  This blog’s platform is WordPress.org . . . self hosted.  I know only enough, that I’m able to log into my C-panel and lurk around.

I’m not smart enough to move my entire blog and all it’s root files, and pictures and add this number to that file and direct this Apache file to that file and so on and so on and so on and set it all in proper place at my new Host!!!!  Nope I’m Not!

 So . . . What did I do?  I enlisted the help of a very nice guy, who goes by the name of SCOTT. He’s known as a SITE MOVER.  HE runs a company called BLOG CRAFTED, and he’s very good at what he does.  He’s happy to work with idiot’s like myself! Just click on the picture to go there now . . . but you better come back!

Scott does more than just move website files from one host to another.  BlogCrafted can help you with an array of Web related problems or even customize a site for you.  Here is a little of what I found when I found Scott.

  • Blog management: More interested in creating content than in doing backend blogging work? I offer ongoing blog management services to handle your needs as they arise and deal with routine maintenance.
  • WordPress blog setup: Starting out for the first time? I’ll get your site up and running with a pack of useful plugins and some theme assistance. More details on the blog setup page.
  • Blog migration: Moving your blog to a self-hosted WordPress site? Moving a self-hosted WordPress blog to a new host? It can be tricky, click here to find how I can smooth that out for you.
  • Theme customization: I’m skilled in HTML, CSS, and the PHP used by WordPress themes. I have experience with Thesis for WordPress as well as numerous premium and free themes. You can find details on my page ontheme customization. (Note, I am a coder, not a graphic designer, but I can insert logos and other graphics.)
  • Feed setup: Need a Feedburner account set up or modified? Confused by the Feedsmith plugin? Moving to another site and unsure of how to switch over your feed source (so your subscribers get the posts from your new blog)? Offered as part of my blog migration or setup, this is also an individual service. Contact me for details.
  • Blog stats set-up: Unsure of how to set up your blog with various visitor-tracking sites? I’ll help you get started.
TRUST ME . . . HE KNOWS WHAT HE’S DOING.  The fact that you are viewing my blog and it’s been all moved over to my new hosting account, IS PROOF!  Thanks Scott for all your patience with me.
Now . . . on to Puff Pastry Apple Tarts.
They look like one of those fancy schmancy desserts from a high priced restaurant.
I’m all about “Impressive recipes made Simple.”
Simple indeed!
You will need to peel one Granny Smith Apple per tart.
Another Tart variety would work just fine.
To make nice even slices . . . I use my OLD cutter/slicer thingy.
You can’t have mine . . . I love it!
I use it for everything.
I’m placing puff pastry squares in these cute little Cast iron skillets.
I found them here and I love them for individual everything!
Notice I still lined them with Parchment paper . . . just in case.
Line a cookie sheet with a Silpat or Parchment paper if you don’t have cute little square skillets.
Now lay your Apple slices in rows, like little Soldiers.
One apple per tart – my Apples were just medium in size.
Sprinkle a very healthy, generous dose of Cinnamon & Sugar over the top of all those apples.
You could put sliced Almonds under that sugar . . . Oh that would be good!
Just like so.
Preheat your oven to 400 degrees
Dot the top with REAL BUTTER – Use about 1 1/2 tablespoons per tart.
Just cut them in tiny pieces.
 Place the tarts on the middle rack of your oven.
Bake for 30 to 40 minutes.
As you can see . . . We like our beautiful Puff Pastry desserts very crisp and very golden brown.
I promise they are not burnt – they are perfect!
See those little shot glasses filled with ice cream and drizzled with caramel?
Oh my gosh . . . good!
Nope, I don’t drink.
My grandmother Lunsford gave me these cute little shot glasses before she died, and I cherish them.
She didn’t drink either!
You might just win a fabulous 2″ thick beautiful beastly, heavy, picture laden cookbook!


adapted from:  Bare Foot Contessa
1 Package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
2 tablespoons Cinnamon mixed with the sugar
6 tablespoons (3/4 stick) cold butter, small – diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons rum, or water
Preheat the oven to 400 degrees.  Line 2 sheet pans with parchment paper.
Cut each sheet of puff pastry into 4 squares.  Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem.  Remove the stems and cores with a sharp knife and a melon baller.  Slice the apples crosswise in 1/4″ thick slices.  Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices.  Srinkle the apples evenly with the sugar and dot them with the butter.
Bake for 35 to 40 minutes until the pastry is browned and the edges of the apples are golden brown.  Don’t worry!  The apple juices will burn in the pan but the tarts will be fine.
optional:  When the tarts are done, heat the apricot jelly together with the water until bubbly and brush the apples and pastry completely with the jelly mixture.  Loosen the tarts with a metal spatulas so they don’t stick to the paper.  Allow to cool and serve warm or at room temperature.
Serve with Whipped Cream or Ice Cream drizzled with Caramel – Ohhhh so good!



  • Katrina @ Warm Vanilla Sugar - 10/19/2012 - 9:47 am

    I am trying this as soon as possible! LOVE this idea!ReplyCancel

  • Suzanne Perazzini - 10/20/2012 - 2:23 am

    Oh no, I didn’t realise that about Bluehost when I signed up with them. I will remember about Blogcrafted when the time comes. I hope you beat off your cold.ReplyCancel

  • Jane Doe - 10/23/2012 - 5:55 pm

    Did Scott tell you to stop using all caps in your titles? He should have.ReplyCancel

  • Charlette - 10/23/2012 - 8:02 pm

    First off I love these little Caramel Apple Tarts. But what really caught my eye was the slicer you were using! OMG I use the same one. My Mom gave me her’s. I love it! Mine is not a pretty as yours because it is old I will not say how old because it will really be telling my Mom’s age. Ha Ha! Thanks for aways sharing with us all. Great Blog!ReplyCancel

    • Get Off Your Butt and BAKE! - 10/23/2012 - 8:58 pm

      Hi Charlette,

      I love mine too! My mom in law gave me one of hers.
      I have the link to buying them in my Products I love link in the menu bar….for those who need one of their own!
      I use the darn thing for everything.


  • liza - 11/14/2012 - 3:19 pm

    what size is the skillet used?ReplyCancel

  • liza - 11/19/2012 - 11:26 am

    This was an amazing recipe. I received a lot of compliments. I just charred the bottom, even though I left it int he oven as required. Maybe next time I need to use a thicker cookie sheet. I managed to have 1 full tart between the 2 i made. thank you so much! I will definately make again with some adjustments to the tray.ReplyCancel

  • Marisa - 11/19/2012 - 3:25 pm

    In the picture above (where you have all the ingredients), is vanilla an ingredient? I’ve read the recipe a few times, you don’t use it…have I missed it?

  • liza - 11/24/2012 - 1:06 pm

    Hello again!
    I made this the second time in a pyrex along with the parchment paper, and it turned out amazing! thank you for sharing all your yummy recipes.ReplyCancel

  • Ewa - 12/16/2012 - 2:00 pm

    I love the look of this easy apple pastry dessert! I am surprising my parents this upcoming Friday by driving down a whole day early, and this is the perfect dessert for the dinner that I am going to cook for them to welcome them home from work.

    Thank you!!ReplyCancel