Caramelized Apple and Cheddar Mini Tarts

Name: Caramelized Apple and Cheddar Mini Tarts
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 sheet (about 10 oz) (280 g) frozen puff pastry sheets, thawed just enough to unfold without cracking, cut into 8 equal squares; 4 tablespoons (57 g) unsalted butter, cold, cut into small pieces; 3 medium (450 g) Granny Smith apples, peeled, cored, and sliced into thin wedges (about ⅛ inch / 3 mm thick); 3 tablespoons (40 g) packed light brown sugar; ¼ teaspoon (0.6 g) ground cinnamon; ⅛ teaspoon (0.6 ml) fine sea salt; 1 cup (115 g) sharp aged cheddar cheese, finely shredded or grated; 1 large (50 g) large egg, beaten with 1 teaspoon water (optional); ½ teaspoon (½ g) fresh thyme leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

Crispy puff pastry cups filled with butter-caramelized apples and sharp aged cheddar cheese. These savory-sweet mini tarts are perfect for entertaining—the apples turn golden and jammy while the cheese melts into tangy pockets throughout. Serve warm for the best flavor and texture contrast.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 8 mini tarts

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Ingredients

8 servings

1 sheet (about 10 oz) (280 g) frozen puff pastry sheets, thawed just enough to unfold without cracking, cut into 8 equal squares
4 tablespoons (57 g) unsalted butter, cold, cut into small pieces
3 medium (450 g) Granny Smith apples, peeled, cored, and sliced into thin wedges (about ⅛ inch / 3 mm thick)
3 tablespoons (40 g) packed light brown sugar
¼ teaspoon (0.6 g) ground cinnamon
⅛ teaspoon (0.6 ml) fine sea salt
1 cup (115 g) sharp aged cheddar cheese, finely shredded or grated
1 large (50 g) large egg, beaten with 1 teaspoon water (optional)
½ teaspoon (0.5 g) fresh thyme leaves, finely chopped (optional)

Equipment (7)

Standard muffin tin (12-cup) or 8-cup tartlet pan
Parchment paper
Small saucepan
Cutting board
Chef's knife
Wooden spoon
Baking sheet (if using parchment-lined instead of greased pan)

Steps

Before you start

Preheat oven to 400°F (200°C)
Remove puff pastry from freezer 15 minutes before use so it's just pliable
Have a muffin tin or tartlet pan ready
Prep apples before starting the caramelization so they don't oxidize

1
Shape pastry shells
- Gently unfold the puff pastry sheet on a lightly floured work surface.
- Using a sharp knife, cut it into 8 roughly equal squares (about 4½ inches / 11 cm each).
- Press each square gently into the cups of a standard 12-cup muffin tin or tartlet pan, letting the edges rise slightly above the rim.
- If using a tartlet pan with removable bottoms, place squares directly in the cups.
- Prick the bottom of each pastry shell 3–4 times with a fork to prevent excessive puffing.
- Refrigerate while you prepare the filling.
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Tip: Don't skip the chill—cold pastry stays crispy and puffs more evenly.
2
Caramelize apples
- Heat a small saucepan (8–10 inches / 20–25 cm) over medium-high heat.
- Add the butter pieces and let them melt, swirling the pan occasionally, about 1 minute.
- Once melted and foaming, add the apple slices and brown sugar.
- Stir gently with a wooden spoon until the apples are well coated.
- Let the mixture sit undisturbed for 2 minutes to allow the sugar to caramelize on the bottom of the pan.
- Then stir occasionally every 30–45 seconds, scraping the pan bottom to avoid burning.
- Cook for 8–10 minutes total, until the apples are just tender (a fork should pierce them easily but they should not fall apart) and the liquid has reduced to a syrupy, caramel-colored glaze.
- Remove from heat and stir in the cinnamon and sea salt.
- Cool for 2 minutes.
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Ready when: Apples are fork-tender with a glossy, caramel-colored syrup that coats the pan
Tip: Don't stir constantly—let the sugar caramelize undisturbed first, then fold gently. Over-stirring breaks the apples and prevents caramelization.
3
Assemble tarts
- Remove the pastry shells from the refrigerator.
- Divide the shredded cheddar cheese evenly among the 8 pastry cups, placing about 2 tablespoons (about 14 g) into the bottom of each shell.
- Using a slotted spoon, distribute the caramelized apples evenly on top of the cheese, reserving the liquid caramel in the pan.
- Drizzle each tart with about 1 teaspoon of the reserved caramel.
- If using egg wash, brush the exposed pastry edges lightly with the beaten egg mixture using a pastry brush or your fingertip.
- Scatter a tiny pinch of fresh thyme over each tart if desired.
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Tip: Use a slotted spoon to keep excess liquid from making the pastry soggy; the caramel coating on each apple slice is enough flavor.
4
Bake until goldenOven 400°F / 205°C
- Place the muffin tin or tartlet pan on a baking sheet (for easier handling and to catch any drips).
- Bake in a preheated 400°F (200°C) oven for 15–18 minutes, until the pastry edges are deep golden-brown and puffed, and the cheese has melted into the filling.
- If the pastry edges brown too quickly, loosely tent the pan with foil after 10 minutes.
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Ready when: Pastry is deep golden-brown with slight rise; cheese is melted and bubbling at the edges
Tip: Watch the edges—puff pastry colors quickly. Tent with foil if they're darkening faster than the center bakes.
5
Rest and serve
- Remove the tarts from the oven and let them cool in the pan for 3–5 minutes.
- This allows the pastry to set slightly and the cheese to firm up just enough so the tarts hold their shape.
- Using a small offset spatula or butter knife, gently loosen each tart from the pan and transfer to a warm serving plate or platter.
- Serve warm so the cheese is still soft and the apples are at their best sweetness.
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Ready when: Pastry is set enough to lift without tearing; cheese has stopped actively bubbling
Tip: Don't let them cool completely—they're best eaten within 10 minutes while the pastry is still crispy and the cheese is warm.

Good to know

Tips

For a crowd, double the recipe and bake in two batches. The caramelized apples and cheese can easily be multiplied.
Don't let the apples cook completely soft—they'll turn to mush when baked. They should still have a slight firmness that yields to a fork.
The sharp cheddar is key; mild varieties will melt and disappear without adding that tangy contrast to the sweet apples.
Serve these as soon as they're cool enough to handle (about 10 minutes). Puff pastry loses its crispness quickly as it cools and absorbs moisture from the warm filling.

Make ahead

Caramelized apples can be made up to 1 day ahead, stored in an airtight container in the refrigerator. Reheat gently in a small saucepan over low heat for 1–2 minutes before assembling. Pastry shells can be shaped and frozen in the muffin tin up to 1 week ahead; add 2–3 minutes to baking time if baking from frozen, and do not thaw. Do not assemble tarts more than 1 hour before baking, as the pastry will absorb moisture and lose crispness.

Storage & reheating

Store cooled tarts in an airtight container at room temperature for up to 2 hours (pastry is crispest fresh). Refrigerate leftovers for up to 2 days; reheat in a 325°F (160°C) oven for 5–7 minutes until warmed through and pastry crisps. Do not freeze assembled or baked tarts, as the pastry texture will suffer. However, frozen unbaked shells and separately stored caramelized apples freeze well for up to 1 month.

Substitutions

Granny Smith apples → Honeycrisp or Braeburn apples. Honeycrisp offers more sweetness and softer texture; Braeburn holds its shape better but is tarter. Both work well caramelized, though you may reduce sugar by ½ tablespoon with Honeycrisp.
sharp aged cheddar cheese → Gruyère or aged Gouda. Gruyère adds a nuttier, earthier note; Gouda brings smokiness. Both are mild enough to balance the apples and caramel without overpowering.
packed light brown sugar → Honey or maple syrup (use 2 tablespoons / 30 ml in place of 3 tablespoons sugar). Honey and maple deepen the caramel flavor and add moisture. The apples will release more liquid, so reduce cooking time by 1–2 minutes.
frozen puff pastry sheets → All-butter puff pastry (such as Dufour brand). All-butter pastry tastes richer and browns more evenly but can be more finicky to handle. Thaw 30 minutes instead of 15, and work quickly to prevent sticking.