Spelt Salted Caramel Apple Tartlets with Flaky Crust

Spelt salted caramel apple tartlets are small, individual apple tarts made with a whole-grain spelt shortcrust, thin apple slices, and a salted caramel sauce cooked on the stovetop.

The spelt flour gives the crust a slightly nutty flavor and a shorter, more tender bite than regular white flour. It also holds its shape well once chilled, so the tartlets bake into clean, sturdy shells.

The filling stays simple. Sliced apples get a quick toss with cinnamon and lemon juice, then bake until soft but not mushy. The caramel comes together in one small saucepan while the tartlets are in the oven.

This recipe works well for a fall gathering or a make-ahead dessert. You can bake the shells and caramel a day early, then assemble right before serving.

Why You'll Love This Recipe

Whole-grain spelt crust bakes tender, not tough or dense
Caramel comes together in under 10 minutes on the stove
Shells and caramel can be made a day ahead
Individual size means no messy slicing at the table

Amber sugar caramel bubbling in a saucepan with cream being whisked in for salted caramel apple tartlets

Ingredient Notes

Spelt flour: Light or white spelt flour works best here for a tender crust. Whole spelt gives a denser, more rustic bite if you prefer that.
Apples: Use a firm, tart variety like Granny Smith or Honeycrisp so the slices hold their shape after baking.
Unsalted butter: Keep the butter cold for the pastry so it stays flaky. Salted butter works in the caramel if you cut back the added salt.
Heavy cream: Full-fat cream gives the caramel a smooth, pourable texture. Half-and-half works but the sauce will be thinner.
Fine sea salt: Fine salt dissolves into the caramel base, while a pinch of flaky salt on top adds a crunchy finish.

A single spelt salted caramel apple tartlet plated with a fork and linen napkin in warm light

Prep Time 25 mins

Cook Time 25 mins

Rest Time 30 mins

Total Time 1 hr 20 mins

Cooking Method: Mixed

Cuisine: French

Courses: Dessert

Difficulty: Medium

Cooking Temp: 190 C

Servings: 6

Estimated Cost: 1.60

Calories: 330

Best Season: Fall

Dietary: Contains dairy and eggs, Contains gluten, Vegetarian

Description

These tartlets pair a nutty spelt shortcrust with soft cinnamon apples and a quick stovetop salted caramel, baked in individual tins for clean portions and an easy make-ahead dessert.

Ingredients

Spelt Pastry

250 g light spelt flour
120 g cold unsalted butter, cubed
2 tbsp granulated sugar
1/4 tsp fine sea salt
1 egg yolk
2 ice water (to 3 tbsp)

Apple Filling

3 firm apples (Granny Smith or Honeycrisp), peeled, cored, thin sliced (medium)
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp light brown sugar
1 tbsp unsalted butter, melted

Salted Caramel

100 g granulated sugar
60 g unsalted butter, cubed
80 ml heavy cream
1/2 tsp fine sea salt
1/4 tsp flaky salt, for topping (optional)

Instructions

Make the Spelt Pastry

1
Whisk spelt flour, sugar, and salt together in a large bowl.
2
Rub in cold butter with your fingers until the mixture looks like coarse crumbs.
3
Whisk egg yolk with 2 tbsp ice water and mix into the flour until the dough just comes together, adding more water 1 tsp at a time if needed.
4
Shape dough into a disk, wrap tightly, and chill for 30 minutes.

Prepare the Apples

5
Toss sliced apples with lemon juice, cinnamon, and brown sugar in a bowl until evenly coated.
6
Set aside while the pastry finishes chilling.

Make the Salted Caramel

7
Melt sugar in a dry saucepan over medium heat, swirling the pan occasionally, until it turns deep amber, about 5 to 6 minutes.
8
Add butter and whisk until fully melted, the mixture will bubble hard.
9
Remove from heat and slowly pour in cream, whisking constantly, then stir in salt.
10
Let the caramel cool slightly, it will thicken as it sits and should coat the back of a spoon.

Assemble and Bake

11
Heat the oven to 190 C / 375 F.
12
Roll out chilled dough and cut circles to fit 6 tartlet tins, pressing into the base and sides.
13
Prick the base of each shell with a fork and arrange apple slices on top.
14
Bake 20 to 22 minutes, until the crust is golden at the edges and the apples are tender.
15
Cool tartlets in the tins for 10 minutes, then drizzle warm caramel over each and sprinkle with flaky salt before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 330kcal

% Daily Value *
Total Fat 19g30%
Saturated Fat 11g56%
Cholesterol 70mg24%
Sodium 190mg8%
Potassium 140mg4%
Total Carbohydrate 37g13%
Dietary Fiber 3g12%
Sugars 20g
Protein 4g8%

Vitamin A 450 IU
Vitamin C 3 mg
Calcium 30 mg
Iron 1.2 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0.8 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 80 mg
Magnesium 20 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Blind bake is not needed if the crust is pricked well and chilled before baking.
Don't stir sugar too much while it melts for caramel, swirl the pan instead.
Use a light hand pressing dough into tins to avoid thin, weak spots.
Let caramel cool 5 minutes before drizzling so it doesn't slide straight off the apples.

Keywords: spelt tartlets, salted caramel apple tart, spelt pastry dessert, apple caramel tart, fall dessert

Equipment

6-cavity tartlet tin (10 cm each)
rolling pin
heavy-bottomed saucepan
whisk
mixing bowls

Tips

Chill the pastry dough for the full 30 minutes so it holds its shape once it hits the oven.
Slice apples no thicker than 3mm so they turn soft in the same 20 minutes the crust needs.
Watch the sugar closely as it melts for the caramel, it can burn within seconds once it turns amber.
Pour the cream in slowly and off the heat, the caramel bubbles hard the moment it hits the pan.
Let the baked tartlets rest 10 minutes before adding caramel so the crust doesn't turn soggy.

Variations

Swap apples for firm pears and add a pinch of ground ginger to the filling for a warmer flavor.
Stir 40g of chopped toasted pecans into the caramel for texture and a nuttier, richer finish.
Use whole spelt flour instead of light spelt for a denser, more rustic crust with a stronger wheat flavor.

Storage and Reheating

Keep leftover tartlets in an airtight container in the fridge for up to 3 days. The crust softens slightly over time but stays fine to eat cold or gently warmed.

To reheat, place tartlets on a baking sheet in a 160C / 320F oven for 8 minutes, just until warmed through. The caramel will loosen and re-glaze the apples as it heats.

You can freeze the unbaked pastry shells for up to 1 month, wrapped tightly. Bake straight from frozen, adding 3 to 4 extra minutes, then add fresh apples and caramel after baking.

Serving Suggestions

Serve these tartlets warm with a small scoop of vanilla ice cream, which melts slightly into the caramel. A dollop of unsweetened whipped cream works too if you want something lighter.

For coffee or tea time, serve them at room temperature with a strong black coffee or a pot of Earl Grey. The bitterness of the coffee balances the sweetness of the caramel well.

At a fall dinner, plate one tartlet per person alongside a small glass of dessert wine or spiced cider.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-salted-caramel-apple-tartlets/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!