This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
May 14, 2018

Apple Tartlets with Almond Crunch

These Apple Tartlets with an Almond Crunch Topping are so elegant, and yet surprisingly easy to make.

Individual apple tarts with almond topping

These Apple Tartlets, topped with a mixture of sliced almonds, sugar, and butter that caramelizes while the tarts are baking are both sophisticated and delicious.

The crust for these tarts is made from a sweet pastry dough that is made in a food processor. It's really easy to assemble and roll out, and it's pretty much foolproof.

Make ahead tips: To make these apple tarts, you can mix the crust up to three days in advance and refrigerate it. You can also make and refrigerate the apple filling up to two days in advance.

Apple Tartlet with a small slice removed

Serving suggestion: These little apple tartlets are wonderful topped with a scoop of vanilla ice cream sprinkled with some cinnamon.

To make these Apple Tartlets with an Almond Crunch Topping, you will need individual tart pans. I like these Wilton 4 1/2 inch tartlet pans with a removable bottom. Of all of the specialty kitchenware I own, I've probably used these the most. For example, check out these:
  1. Chocolate caramel tarts
  2. Vegetable and cheddar tarts.
  3. Chocolate covered cherry almond tarts.
  4. Smoked salmon, dill, and horseradish tartlets. 
Be sure to bake these apple and almond tarts on a parchment lined rimmed half sheet pan because the ingredients will bubble over and leak out of the pan as they caramelize.

apple almond tarts

For the apples, I used Granny Smith, but you can use any firm and tart apple you prefer. I used demerera sugar, which is a partially refined sugar with a toffee flavor. You can also use turbinado or light brown sugar, so don't stress.

You can also substitute blanched slivered almonds for the sliced almonds for the topping.

I cut half of these tarts into quarters and took them to work to share, and they quickly disappeared. Everyone especially loved the sweet pastry crust!

After the recipe, be sure to check out the rest of the Baking Bloggers' tart or galette recipes, hosted by Sue, of Palatable Pastime.

tart, almonds, apples
Yield: 6 individual tarts

Apple Tartlets with Almond Crunch Topping


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 of 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


To Make the Crust
  1. Add the flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse a few times to combine. 
  2. Add the butter and pulse the food processor until the butter is mixed in and no larger pieces remain. 
  3. Add the eggs and pulse until the dough just comes together to form a ball. 
  4. Turn the dough out onto your work surface and briefly knead to bring all of the stray pieces together. Divide the dough into six pieces and form them each into a disk. Individually wrap each disk in plastic wrap, and refrigerate for two hours (and up to three days) before rolling it out. 
Apple Filling
  1. Melt the butter in a large skillet over medium heat. Add the apples and stir in the demerara sugar and the cinnamon. Reduce the heat to low and cook the apples until they release some liquid. Raise the heat to medium high and cook, stirring regularly, until the apples are done and the excess liquid reduces. If the apples aren't done by the time the liquid has cooked off, reduce the temperature to low and cook until the apples are cooked. 
  2. Remove the apples from the heat and let cool. The cooked apples can be refrigerated up to two days before baking the tarts. 
Almond Topping and Baking the Tarts
  1. Heat the oven to 400 degrees F with a rack on the lowest rung. Place the tart pans on a rimmed baking sheet. 
  2. Spray a medium heat proof bowl with spray oil and set aside. In a medium saucepan, melt the butter and then add the honey and sugar. Bring to a boil over low heat. Remove the pan from the heat and stir in the almonds. Pour the almond mixture into the oiled bowl to cool. 
  3. Between sheets of parchment or wax paper, roll out a piece of the dough and press it into one of the tart pans. Repeat with the other 5 disks of dough. Divide the apples evenly among the tart pans. Do not press the apples down. Divide the topping evenly among the tart pans, spooning it on top of the apples. 
  4. Place the tarts on the rimmed baking sheet, and place the baking sheet on the lowest rung of the oven. Reduce the oven temperature to 350 degrees F. Bake the tarts for about 30 minutes, until the topping is bubbly and golden. Cool the tarts on a wire rack. Remove them from the pans before serving. 

Baking Bloggers

Fruit Tarts and Galettes

Please visit my Amazon Store! I'm putting together a collection of my favorite kitchen gadgets and cookbooks. Disclosure: If you purchase something on my page, I earn a small commission (at no extra charge to you) to support my cookbook habit!

Apple Tartlets with an Almond Crunch Topping #tarts #applepie

Would you like to comment?

  1. So beautiful! I love that almond topping

  2. I love apple and almonds together. These tarts look perfect.

  3. I love the small tart pans- I will have to put that on my wish list- they would make this dessert so special!

    1. I've used them so many times. I love them!

  4. Apple and almonds make a wonderful combo, love the crunch of almonds on top.

  5. they are simply spectacular! love everything about them... and of course, I have the same little pans... odd, very odd... I wonder how our kitchens became so similarly equipped... :-) ;-) ;-)

    1. So weird, right? Actually, this is one purchase that I've actually used a lot. Thanks so much!

  6. So pretty! I love mini tart pans.

  7. Have you tried freezing these? Thanks, Dawn

  8. Perfect little circles of happiness!

  9. Want want want. This looks sooooo good!

  10. Drooling over here! These are amazing!

  11. Hi Karen! Lovely recipe! I was wondering if you could freeze them at any stage? Thank you!

    1. That's a really good question. My guess would be that you might be able to freeze them once they are fully assembled but before baking.

  12. Do you recommend blind baking the crust before adding the filling?

  13. Hello! I will be using this crust in combination with a different filling. The filling I'm using doesn't need to be baked, so I'll need to blind bake this crust. How long would you recommend?

    1. I'm thinking you could bake the dough for 15 minutes, and then check it and watch for it to brown. You might want to use pie weights the first 10 minutes or so in case it puffs up too much.

  14. Hello, I was wondering if you could make this as a larger tart and if so, what would you do differently?

    1. Yes, you could. I'm not sure of the dimensions though but I imagine the bake time would be pretty much the same.

  15. Made these this morning. They taste even better then they look, if that's possible. My family loves them and they are so easy to make. I added Fireball whipped cream to the adult versions. Yum! Yum!

    1. Thanks! That whipped cream sounds delicious!

  16. Hello, I’d like to try making this recipe. Is there a video for this perhaps on YouTube? Thank you.

  17. Okay, perhaps you can do a video demonstration of this recipe in the future? I’m a visual learner, beginner baker and not sure I fully understand the process/directions to make the crust. A video would be very helpful. Thank you.

  18. Hello, when baking the tart pans in 400 degrees F, how long should it be left in the oven before taking it out to add the dough? Thank you

    1. You don't place them in the oven empty. You press the dough into the pans while the oven is heating.

  19. If you precook the apples and then bake for 30 minutes more, do the apples still have any structure left? This recipe looks delicious but I don’t want the apples to be “mush”. To what degree do you cook your apples when you all them “done”?

    1. They should be tender but not mushy. Cook no longer than 5 minutes beyond the point that the liquid is syrupy.


I would love to hear from you! Be sure to leave your name so I can answer you personally.