Introduction

These Apple Tartlets with Almond Crunch Topping offer a delightful blend of tender apples, sweet almond crunch, and buttery pastry. Perfect for a cozy dessert or afternoon treat, they combine simple ingredients into an impressive, homemade pastry.

There are several small tarts placed on a white marbled surface, each inside a dark baking mold. Each tart has three visible layers: the bottom layer is a golden-brown crispy crust with scalloped edges, the middle layer is a chunky, light amber filling made of cooked fruit pieces, and the top layer is a generous spread of toasted almond slices that look crunchy and slightly browned. The tarts are arranged in neat rows with the closest tart in clear focus and the others softly blurred behind it, showing the warm, inviting texture of the nuts and fruit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

260 grams (2 cups) unbleached all purpose flour
75 grams (1/3 cup) sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
112 grams (1 stick) unsalted butter, chilled and cut into 1/2 inch chunks
2 large eggs, lightly beaten
2 tablespoons unsalted butter (for filling)
2 pounds tart apples (about 4), peeled, cored, and cut into 1/2 inch chunks
1/4 cup demerara, turbinado, or light brown sugar
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter (for topping)
1/4 cup honey
1/4 cup granulated sugar
3 ounces (1 cup) sliced almonds

Instructions

Step 1: To make the crust, combine flour, sugar, baking powder, and salt in a food processor. Pulse a few times to mix.
Step 2: Add chilled butter chunks and pulse until the butter is incorporated with no large pieces remaining.
Step 3: Add eggs and pulse until dough just forms a ball. Turn onto a work surface and knead lightly to combine.
Step 4: Divide the dough into six disks, wrap each in plastic, and refrigerate for two hours or up to three days.
Step 5: For the filling, melt butter in a large skillet over medium heat. Add apples, sugar, and cinnamon.
Step 6: Cook the apples over low heat until they release juice, then raise heat to medium-high and reduce liquid while stirring. Cook until apples are tender. Cool and refrigerate if needed.
Step 7: Preheat oven to 400°F and place tart pans on a rimmed baking sheet. Spray a heatproof bowl with oil.
Step 8: In a saucepan, melt butter, add honey and sugar, and bring to a low boil. Remove from heat, stir in almonds, then pour into the oiled bowl to cool.
Step 9: Roll out each dough disk between parchment or wax paper and press into tart pans. Evenly distribute apple filling in each tart without pressing down.
Step 10: Spoon the almond topping over the apples evenly.
Step 11: Place the baking sheet on the oven’s lowest rack, reduce temperature to 350°F, and bake tarts for about 30 minutes until topping is golden and bubbly.
Step 12: Cool tarts on a wire rack, then remove from pans before serving.

Tips & Variations

Use a mix of tart apple varieties like Granny Smith and Cortland for a balanced flavor and texture.
For extra crunch, toast the sliced almonds before mixing into the topping.
Replace honey with maple syrup for a different sweet note in the almond topping.
If you don’t have tart pans, mini pie tins or muffin tins can be used as alternatives.

Storage

Store leftover tartlets covered in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 10–15 minutes to restore crispness. These tartlets can also be frozen unbaked; thaw overnight in the refrigerator before baking as directed.

How to Serve

A small tart is placed on a white plate with a thin dark edge. The tart has a golden brown crust that forms the base and the walls, about one layer thick. Inside, there is a thick layer of cooked apple filling that looks soft and glossy, topped with a thin layer of toasted almond slices that add a crunchy texture. The tart is missing one bite from the side, revealing the inside layers. To the left of the plate, there is a silver fork, and the plate rests on a white marbled surface with a red and white striped cloth partially nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pastry dough instead of making my own?

Yes, store-bought sweet pastry dough can be used for convenience. Just make sure to thaw it properly and roll it out to fit your tart pans.

How do I know when the apples are cooked enough for the filling?

The apples should be tender but not mushy, and most of the liquid should have evaporated. If the liquid cooks off before the apples are soft, reduce the heat and continue cooking gently until desired texture is reached.