Apple Tartlets with Almond Crunch Topping Recipe
These Apple Tartlets with Almond Crunch Topping combine a buttery sweet pastry crust with tender cinnamon-spiced apples and a crunchy honey-almond topping for a delightful dessert that is perfect for any occasion. Made from scratch with fresh ingredients, these individual tartlets offer a balance of sweet and nutty flavors with an irresistible texture contrast.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes (including chilling time)
- Yield: 6 individual tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sweet Pastry Dough
- 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
Apple Filling
- 2 tablespoons unsalted butter
- 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
Almond Topping
- 6 tablespoons unsalted butter
- 1/4 cup honey
- 1/4 cup granulated sugar
- 3 ounces (1 cup) sliced almonds
Instructions
- Make the Crust: Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to mix. Add the chilled butter chunks and pulse until the mixture is coarse and no large butter pieces remain. Add eggs and pulse until dough forms a ball. Turn dough onto work surface, knead briefly, then divide into six disks. Wrap each in plastic wrap and refrigerate for 2 hours to 3 days.
- Prepare the Apple Filling: Melt butter in a large skillet over medium heat. Add the apple chunks, sugar, and cinnamon stirring to coat. Cook over low heat until apples release liquid. Increase to medium-high and cook, stirring frequently, until excess liquid evaporates and apples are tender. If still firm when liquid evaporates, lower to low heat and cook until done. Remove from heat and let cool. Refrigerate if not using immediately (up to 2 days).
- Make Almond Topping: Preheat oven to 400°F and place tart pans on a rimmed baking sheet. Spray a heatproof bowl with cooking spray. In a saucepan, melt butter, then add honey and sugar, bringing mixture to a boil over low heat. Remove from heat and stir in sliced almonds. Pour almond mixture into sprayed bowl to cool.
- Assemble Tartlets: Roll out each dough disk between sheets of parchment paper and press into tart pans. Evenly divide the cooled apple filling among the tart pans without pressing the apples down. Spoon the almond topping evenly over each tart.
- Bake Tartlets: Place the baking sheet with tart pans on the lowest oven rack. Reduce oven temperature to 350°F and bake for about 30 minutes, until the topping is bubbly and golden brown. Remove from oven and cool on a wire rack. Take tartlets out of pans before serving.
Notes
- Use tart apples like Granny Smith for best flavor and texture.
- Chilling the dough before rolling helps prevent shrinking during baking.
- The almond topping should be added just before baking to maintain crunch.
- Tartlets can be refrigerated for up to 2 days after cooking the apples, and assembled tartlets should be served same day for best texture.
- Handle dough gently to avoid overworking which can toughen the crust.
Keywords: apple tartlets, almond topping, sweet pastry dough, cinnamon apples, baked dessert, nutty topping, individual tarts
