Spiced Apple Tartlets

Spiced Apple Tartlets

Bursting with fall flavors: fresh Pink Lady apples, cinnamon, cloves, nutmeg and vanilla; these spiced apple tartlets are a lovely way to present dessert to company – each guest has his or her own perfectly-sized individual serving. When it’s just the Honey and I, I love the practicality of being able to easily halve the recipe and make just one miniature dessert for each of us, served warm from the oven with a generous dollop of fresh whipped cream.

We are headed to a local Octoberfest celebration tonight, which I’m sure will abound with German menu-inspiration. These little temptations will be awaiting our return – a late-night dessert treat.

What’s on the menu this weekend?


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Spiced Apple Tartlets

Spiced Apple Tartlets

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 Mini Tarts 1x


  • 1/2 recipe paté brisée
  • 4 medium-sized apples, thinly sliced
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 tbs all-purpose flour
  • 1 tsp fresh lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves


  1. In advance, make the tart dough.
  2. Preheat the oven to 375 degrees. On a lightly-floured surface, roll out the dough into a circle about 1/8″ thick. Using a saucer as a guide, cut out four 6″ circles of dough. Place each one over a 5″ round tart form, and gently use your fingers or a dry pastry brush to smooth the dough into the pan. Using a knife, trim the dough so that it is flush with the edge of the tart form. Place the tart shells on a sheet pan and put in the refrigerator for 30 minutes.
  3. Place the apple slices in a large mixing bowl and add the lemon juice and vanilla. Sift the dry ingredients together, and sprinkle over the apple slices. Lightly hand- toss to combine. Let sit for 10-15 minutes.
  4. Remove the tart shells from the refrigerator. Working carefully, layer the apple slices in an overlapping, spiral pattern in the bottom of each tart shell, using 1/4 of the apples for each tart. Pour any remaining liquid – divided evenly – over the layered apple slices,
  5. Bake for 35-45 minutes, until the crust is golden brown and the apple juices begin to bubble. Remove from oven and let cool for 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.

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  1. 10.21.12
    Gary Lapman said:

    Love your blog (especially the photography)! I am looking forward to you putting your slant on the local Southern favorites such as buttermilk pie, chess pie, pecan pie, shrimp and grits, fried chicken, onion rings and various greens. Here’s hoping you can get some “brand” recognition into your recipes to make some $$. Meanwhile, I bet you are having a ball doing the blog- and so well.

    • 10.22.12
      Laura said:

      Hi Gary!

      Thanks so much! I’m so glad you are enjoying it… I have definitely been inspired by Southern recipes since moving to Georgia and I’m working on including more of those flavors and influences on the site – Check back soon!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.