Apple and Caraway Tartlets with Cinnamon-Clove Ice

Name: Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 3 tablespoons sugar; 1 teaspoon caraway seeds; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 5 teaspoons (or more) ice water; Cider-Caramel Sauce; 2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges; 1/2 teaspoon ground cinnamon; Cinnamon-Clove Ice Cream or vanilla ice cream; Clusters of red grapes (optional); Fresh mint (optional)

Servings: persons

1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 teaspoons (or more) ice water
Cider-Caramel Sauce
2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
1/2 teaspoon ground cinnamon
Cinnamon-Clove Ice Cream or vanilla ice cream
Clusters of red grapes (optional)
Fresh mint (optional)

1
Blend flour, sugar, caraway and salt in processor.
2
Add butter and process, using on/off turns, until butter is cut into pea-size pieces.
3
Add 5 teaspoons ice water.
4
Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
5
Gather dough into ball; flatten into disk.
6
Cut into 6 equal pieces.
7
Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom.
8
(Can be made 1 day ahead.
9
Cover each crust; chill.)
10
Place 3/4 cup Cider-Caramel Sauce in heavy large skillet.
11
Add apples and cinnamon.
12
Cook over high heat until apples are crisp-tender, about 8 minutes.
13
Cool filling completely.
14
Place rack at lowest position in oven; preheat to 375F Divide filling among crusts, overlapping apples, if desired.
15
Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes.
16
Transfer to rack; cool 30 minutes.
17
Push up pan bottoms, releasing tartlets.
18
(Can be made 8 hours ahead.
19
Let stand at room temperature.)
20
Rewarm remaining sauce in small saucepan.
21
Place tartlets on plates.
22
Top with ice cream and some warm sauce.
23
Garnish with grapes and mint, if desired.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 3 tablespoons sugar, 1 teaspoon caraway seeds, 1/2 teaspoon salt, and more.

Yes, Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions