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If you enjoy caramel apples and shortbread cookies, you will love these Caramel Apple Shortbread Tarts. They're crisp, buttery, apple-filled little bites of heaven!
You may have noticed that we're crazy about shortbread, here at The Café. We've got a zillion shortbread variations in our archives, each one uniquely delicious, with a personality of its own and they come in all shapes and sizes! These Caramel Apple Shortbread Tarts are the newest addition to the family and have already elicited lots of compliments!
I adapted this recipe from our Lemon Curd Shortbread Tarts recipe. It's also the base recipe for our Salted Caramel Shortbread Tarts. I love that each of these sweet little tarts are just a bite or two. That's great for portion control and when you just need a little taste of something delicious!
Ridiculously Easy!
If you're not familiar with our Ridiculously Easy recipes (check them all out here), you can read more about why we have a whole category of recipes called Ridiculously Easy in this post - but to sum it up quickly, they are "The recipes that make you look like a kitchen rock star with minimal effort on your part". Our Café readers love these recipes and so do I!
How to make these Caramel Apple Shortbread Tarts
The shortbread shells for these tarts might look like they'd be a trick to make. Not so! Actually, they couldn't be much easier. We're using our one-bowl, no-mixer classic Café shortbread recipe to make the crisp, buttery and oh-so-delicious shells and this is how it works...
Instead of rolling out and cutting the dough as in many of our shortbread recipes, you simply divide the dough into 24 little portions, roll them into balls, place the dough balls in a mini muffin pan and flatten each dough ball with your fingers. Then use a teaspoon measuring spoon to make little "wells" in the shortbread dough balls. Check it out:
The wells are reinforced with the measuring spoon once again after baking. All that's left is to spoon the heavenly cinnamon-infused apple mixture (made in the microwave) into the tart shells and enjoy! Each one is a delicious little bite of sweet, tart, crisp, buttery nirvana!
Caramel drizzle
Again, the caramel drizzle for these shortbread tarts is super easy. Just unwrap store-bought caramels, combine them in a microwave-safe bowl, heat, stir and... voila! You're done!
See what I mean, easy. Ridiculously Easy!
Cafe Tips for Making These Caramel Apple Shortbread Tarts
- Because this is a one-bowl, no-mixer recipe, the butter should be VERY soft. You don't want it melted, just nice and soft. Let the butter sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter.
- You'll need one (24-cup) or two (12-cup) non-stick mini muffin pans for this recipe. Another option is to use a regular-size 12-cup muffin pan (my favorite) for 12 larger tarts.
- Be sure to spray your mini muffin pan(s) with baking spray as a prep to ensure that the tarts don't stick to the pan. Baking spray is different than regular non-stick cooking spray in that it contains flour in addition to oil or some type of shortening. It works in the same way as the classic technique of greasing and flouring a pan before baking.
- You can use a small teaspoon to fill the shortbread tarts with the apple/cinnamon mixture, but an easier way is to put the it in a ziplock bag or a disposable pastry bag (I love to keep a stock of these reasonably priced pastry bags on hand)
- One of the ingredients in the shortbread tarts is corn starch. Several years ago, I started subbing corn starch for a small portion of the flour in my shortbread as it gives a crisp, melt-in-your-mouth texture to the baked cookies.
- If you prefer to use an electric mixer for this recipe, feel free. Just don't overmix the dough.
- I'm hoping that one day (maybe when I grow up) I will be able to roll perfectly round dough balls in my hands. Mine always come up a little elongated, resembling a weird little spaceship. I just use my fingers to gently persuade them into a more acceptable ball.
- Be sure to reinforce the little wells in the baked tarts right when they emerge from the oven. Otherwise, the tarts will firm up and you won't be able to deepen the wells.
- If you have any of the delicious apple filling left over, it's wonderful on oatmeal or yogurt!
Thought for the day:
He is robed in majesty;
the LORD is robed, enveloped in strength.
The world is firmly established;
it cannot be shaken.
Psalm 93:1-2
What we're listening to for inspiration:
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Caramel Apple Shortbread Tarts
Ingredients
For the apple filling:
- ⅓ cup sugar
- 2 teaspoons corn starch
- 1 teaspoon cinnamon
- 2 cups diced apple, diced into pieces about ¼ inch, 2 large apples, about 1 pound
- 1 tablespoon butter
For the shortbread tarts:
- 8 ounces of very soft butter, (2 sticks) I use salted butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup corn starch
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
For the caramel drizzle:
- 3 ounces store-bought caramels, I use 12 Werther's Soft Caramels
- 2 teaspoons cream or half and half, maybe a bit more
Instructions
For the prep:
- Preheat the oven to 350˚F.
- Spray two 12-cup mini muffin pans (or one 24-cup mini muffin pan) with baking spray. Rub each cup with a piece of paper toweling to make sure they’re thoroughly coated, including the top edges.
For the apple filling:
- Combine sugar, cornstarch and cinnamon in a large microwave-safe bowl. Stir well to combine.
- Add the diced apples and stir again until well-coated. Add the butter to the apple mixture and microwave on high power for 1 minute. Stir to combine.
- Return the apples to the microwave for 6 minutes, stirring every two minutes. Set aside to cool.
For the shortbread tarts:
- Place the soft butter and powdered sugar in a medium-size bowl and stir until smooth and creamy.
- Add the vanilla and stir to combine. Sprinkle in the cornstarch and stir until nice and smooth.
- Add the flour and salt and stir, turning the bowl and stirring from the bottom up. (At first the dough will be very shaggy and dry, but after a minute or so it will come together nicely.) Just keep stirring until all of the flour is incorporated and the dough comes together in a big clump.
- Divide the dough into 24 equal portions. You can eyeball this or use a digital scale. I weigh the dough then divide by 24. It usually comes out to 25-26g each.
- Give each portion of dough a little squeeze and hold it in your hand for about 10 seconds (to compress and warm the dough a bit) then roll it between your palms into round balls.
- Place each ball into one of the prepared mini muffin cups and flatten each one gently with your fingers.
- Use a teaspoon or ½ tablespoon measuring spoon (see the pictures above in the post), to make an indention in the center of each flattened ball. (I like to do about 3 balls at a time: squeeze 3 portions, roll them into balls then make the wells. This keeps the dough from drying out and cracking when you make the little wells.) If the dough cracks at the edges, just push it together with your fingers while the spoon is still in the center.
- Place the pan(s) in the preheated oven and bake for 18-22 minutes or until the outer edges of each tart are a medium-golden brown. (Don't worry the pretty "well" that you made before baking will have puffed up.)
- Remove the pan(s) from the oven and immediately reinforce the center wells by gently pushing in again with the same measuring spoon. You can make the wells as shallow or deep as you’d like at this point. I like to make them fairly deep to hold more of the apple filling.
- Allow the tart shells to cool in the pan for 10 minutes then remove by inserting a small sharp knife into the center of each shell and pulling upward. Cool completely on a cooling rack before filling and adding the caramel drizzle.
- Using a spoon fill each well with a rounded teaspoon of the apple filling.
For the caramel drizzle:
- Combine the caramels and cream in a small microwave-safe bowl or measuring cup. Microwave on high power for 30-40 seconds or until the caramels have melted. Stir to combine then immediately drizzle the apple tarts in a back-and-forth motion with the caramel. If the caramel mixture thickens a bit before you’re finished with the drizzle, just rewarm it in the microwave for 5-10 seconds then stir and continue.
- Serve (or gift) and enjoy! (The caramel will take about 10 minutes to cool and set up.)
Storage and make-ahead instructions:
- These tarts keep well at room temperature for 8-10 hours. If you want to make them ahead, just keep the tart shells and the apple mixture separate until an hour or two before serving. Fill the shells then prepare the caramel and finish with the drizzle.
Notes
Nutrition
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Just love waking up to read your email each day
I love little tarts so would love to make and share with others so could I please have your printable labels .
Many thanks , have a great day.
Regards Jude
Hi Judy, Thanks so much for the encouraging comments! It's such an honor to hear when Café emails bring enjoyment to our readers. We appreciate you taking the time to let us know! The labels are on the way to your inbox - Enjoy!
Hello, I do not have a microwave and need advice for adjustments for oven baking. For example caramel apple shortbread tarts and any other baking recipes. Please and thank you.
Hi Kathryn, you could do both the apples and the caramel sauce in a small saucepan on the stovetop.
May I please have the labels for the tarts? Thank you!
Please send info on labels and boxes. Thank you,
PS Why do full-screen ads pop up uninvited on your site?
Hi Peg, we'll be happy to send the labels.
Regarding the ads, that shouldn't happen. If you see it again, please take a screenshot and send it to me.
There is a discrepancy with the gram amounts of flour between this recipe and another one you have (honey caramel almond shortbread). This one shows 1 3/4 cups as 219g flour while the other one shows 1 1/2 cups as 228g plus 2 tbsp. That doesnt make sense to me. Please clarify. I always weigh 1 cup flour at 120g.
These apple tarts were a delicious treat for our coffee hour. Would you kindly send the label pdf to me?
Carol Kennedy
Thanks, Carol! Sending them your way.
I'm going to try these. They're only good for 8-10 hours? What happens then? How do you keep some for the next day?
Hi Irene, after 8-10 hours they could get a little soggy. If you want to keep some for the next day you could keep some of the tarts and filling separate and fill them when you want them.
They're
Can’t wait to make them! Please send label pdf. Thanks ever so much, Sandy
Sure, Sandy!
I would love to the labels for these. Thank you.
Sure, Judy!
You had me at Carmel Apple Shortbread! My 3 favorite things, all in one recipe. Can’t wait to try them. 😋
I would like the label pdf. Not that I think there will be any left over, but because I “might” share some. lol!
Ha! Happy to send the labels, Cookie!
These look wonderful. I'd like to have the labels please.
Sure, Jackie!
And the Christmas baking begins.
Please send the labels for the Caramel Apple Shortbread Tarts.
Yummy.
Sure, Margaret!
These tarts were delicious and so easy to make. I forgot I gave my granddaughter my 12 cup muffin tin and had to use a jumbo six cup one. I was worried they wouldn't be good because of the size, but, they turned out great. The tarts were crispy on the outside and melt in your mouth. No, I didn't get one. I got the crumbs (which were delish). The only issue I had was taking the tart out of the pan. I should have left them in the pan another 10 minutes. After running the knife around the tart I wasn't able to take it out without it crumbling so I put the cooling rack on top of the pan, flipped it over and there were the tarts.
I made the tarts yesterday and they were a hit. I forgot I gave my granddaughter my 12 cup muffin tin and only had a jumbo 6 cup one. I made them thinking they may not turn out good, but, I was wrong. They were crispy on the outside and altogether melt-in-your mouth. Can I double the recipe or do I have to make 2 batches? Thank you for such a great recipe.
I would love the labels please. 😊
These little tarts look delicious, can't wait to make them I would love the labels please.
May I have the labels please. Thank you
Sure, Dotti!
These look so delicious ! Yes i’d love to gift them - could I please have your lovely labels ?
Thank you so much Chris and team!
Thanks, Li! Sending them your way.
would you kindly send me the labels for these wonderful apple shortbread tarts.
thank you
Sure, Catherine!
I always switch your recipes to metric, but sometimes I notice that they aren't correct or I am misunderstanding them. In your amount for the apples, US version says 2 cups or about 1 pound. In metric it says 250g, diced into pieces, 2 lg apples, about 1 pound.
Even if I used the American pound measurement, that would be 454g, not 250g. Unless you mean 1 pound before coring and peeling them. It looks like the apples were peeled.
Thank you. I do love your recipes!
Hi Ingle, sorry for the confusion. I use a recipe plugin that does the metric conversion for me - unfortunately, it doesn't always work accurately. In a case like this, it's best to go with the 2 large apples.
These look delicious! Could you please send me the printable label?
Hello and first of all thank you for all the wonderful recipes. I enjoyed seeing the pictures on this site too. When I received the link for the apple tarts I got the labels for the amoretto cookies. I will make them when I find the recipe but would like the labels for the tarts. Thanks again,
Best Sandra Lee
Hello, would like to make these to share at Thanksgiving. The labels would be great, I already have the boxes I ordered from another one of your recipes. I can't find the recipe for your Orange Cranberry Amaretti Cookies. I have the labels you sent me now I need the recipe. I will look again...
Thank you, happy holiday!
Sandra Lee
Please send the labels. Thank you!
Sure, Beth!
Please send me these beautiful labels thank you
Hi,
I made these cookies using KAF gluten-free 1-1 flour. They just completely fell apart. My daughter-in-law and her mom have celiac disease and I thought this would be a terrific surprise. I made the buttermilk cake with the caramel and pecan topping using gluten-free flour and it turned out beautifully. Do you have any tips on making this recipe work with gluten-free flour or is this one that regular flour must used? Thanks! I LOVE your recipes and the way you provide instructions, tips, and substitutes
Hi Cynthia, I'm so sorry these didn't work for you. Most of our shortbread recipes work well with GF flour. I will do some experimenting when I have time.
On another note, my nephew is a fabulous cook and has his own recipe website. He specializes in GF recipes. Here is a link to his site: https://cakesandcoriander.com
We love everything shortbread in our house as well. These look delicious, Chris. Thank you for all your lovely recipes.
Please send me the labels.
They're on the way, Leslie!
I would love for you to send labels to prepare these delicious treats as a gift. Thank you.
Sure, sending them now Yamitt!
These tarts look amazing. I am a real sucker for anything shoortbread. Please send the labels.
Haha! You and me both, Debbie! Happy to send the labels.
I would love to have the apple tartlet labels , Please.
They will be take home gifts on Thanksgiving for all of my guests!!!
Great idea, Lynda! Sending the labels now!
What kind of apples did you use?
Hi Fran, I use Honey Crisp but any good baking apple will work!
How long do you bake the caramel tarts if you want to make 12 instead of 24? I did not see instructions in the recipe. Please email me the answer. Thanks...Lisa
Hi Lisa, the baking time will be a few minutes longer. I would go 20-24 minutes or until they're a nice light golden brown.
Please send the labels for this delicious looking treat. I also would appreciate cooking directions for the larger size muffin tins. Thank you.
Hi Mary, sending the labels your way. The baking time will be a few minutes longer for the larger tarts. I would go 20-24 minutes or until they're a nice light golden brown.
I would love to have the printable labels for these Apple Shortbread Tarts. I can't wait to make them for little gifts.
Thanks,
Reta Lovett
Sure, happy to send them, Reta!
I would love the PDF labels, please
I love all your recipes and the spiritual message.
Thanks, Roxanne 💕 Sending the labels now.
Your recipes and instructions are terrific! I would love to have the label as well. Thanks, Cindy
Thanks so much, Cynthia - I appreciate your kind encouragement. The labels will be in your inbox shortly!
if I make the larger tarts in a regular size muffin tin, how long are those to be baked? Thanks. These sound wonderful. Can't wait to try them.
Please also send the printable labels. I'm sure they'll make great little gifts for neighbors!
Hi Susan, the baking time will be a few minutes longer. I would go 20-24 minutes or until they're a nice light golden brown. Sending the labels now!
I look forward so much to the thought for the day.Scripture is very important in this day and age.Such a comfort.I also appreciate you recipes and look forward to making many more.May I please have the labels and where to get the boxes? Thank you
Thanks, Donna! Scripture is definitely good medicine for the soul! Happy to send the labels!
These make such a great gift! Please share the labels! Many thanks!
They're on the way, Alice!
I would love the label pdf. I’m a fan of cafesucre for easy desserts that everyone raves about. Have the sea salted pumpkin pie in the fridge right now!
Thanks so much, Cheryl! Sending the labels now 💕
How long should I bake 12 regular size muffins? I would also like the labels. Thank you for all your wonderful recipes!
Hi Melody, the baking time will be a few minutes longer. I would go 20-24 minutes or until they're a nice light golden brown.
Your recipes are all so very good. I have a lot left to try but know that they will be delicious. I will try these for Thanksgiving and would enjoy boxing them up. The labels would be wonderful so please send them my way. Thank you and Happy Holidays.
Best, Sandra Lee
Thanks for your kind words, Sandra Lee! Happy to send the labels.
Excited to try these. Labels please and if past experience is is a clue....these will be another 5 star recipe .
Also, do you you have a preferred site for ordering cookies/pastry gift boxes? Thanks again for all your hard work. And allowing us to take the credit. 😉
Aww, thanks so much for your kind words! Hope you enjoy these! Sending the labels now!
I would love the printable labels. Thank You
Sure, sending them now, Barb!
I would love the printable labels. Thank You
Sure, sending them now Barbara!
Sounds yummy! Is there a way to make the shortbread gluten-free? A few guests will need that, but I don't know how to bake GF. Thanks!
Hi Karenn, good question! Most of our shortbread recipes work well wiht GF flour however one of our readers tried these and said that they fell apart. I will have to do some experimenting on this.
Thanks for a tasty looking recipe. Can hardly wait to try it and share it with friends. I'd love to use your printable labels. Thanks
Hi Sheri, happy to send the labels!