I love making Apple Tartlets with Almond Crunch Topping because they combine the warm, sweet flavor of spiced apples with the rich, buttery crunch of almonds. These tartlets are a perfect bite-sized dessert that’s both elegant and comforting. The tender apple filling is enhanced by the almond topping, creating a delightful contrast of textures and flavors. They’re perfect for autumn gatherings, holiday celebrations, or anytime you crave a sweet treat with a little extra crunch!

Why I’ll Love This Recipe

I enjoy how these tartlets bring together the sweet and tart apples with a slightly nutty and caramelized almond crunch. The homemade crust is buttery and flaky, while the apple filling is spiced just right, making each bite incredibly satisfying. The almond topping adds the perfect amount of sweetness and texture, making these tartlets a delicious and visually appealing dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg yolk
1-2 tablespoons ice water (as needed)

For the Apple Filling:

2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)

For the Almond Crunch Topping:

1/4 cup sliced almonds
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour

Directions

Prepare the Tartlet Crust:
- Preheat the oven to 350°F (175°C).
- In a food processor, I combine the flour, powdered sugar, and salt. I add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- I add the egg yolk and pulse a few more times, then slowly add ice water, one tablespoon at a time, until the dough comes together.
- I turn the dough out onto a lightly floured surface and press it into a disc. After wrapping it in plastic wrap, I chill it in the refrigerator for at least 30 minutes.
- Once chilled, I roll the dough out and cut it into small rounds to fit into mini tartlet pans or a muffin tin. I press the dough into the pans and refrigerate again for 10 minutes to prevent shrinking.
- I bake the tartlet crusts for 10-12 minutes or until golden brown. After baking, I let them cool while I prepare the filling.
Prepare the Apple Filling:
- In a bowl, I combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. If I want a thicker filling, I can stir in the cornstarch.
- I toss the apples in the mixture until they are evenly coated and set them aside.
Make the Almond Crunch Topping:
- In a small bowl, I mix together the sliced almonds, sugar, melted butter, and flour until the almonds are evenly coated and the mixture is crumbly.
Assemble the Tartlets:
- I spoon the apple filling into the cooled tartlet shells, filling each one generously.
- I sprinkle the almond crunch topping over the apples, covering them evenly with the almond mixture.
Bake the Tartlets:
- I bake the assembled tartlets in the preheated oven for 20-25 minutes, or until the apples are tender and the almond topping is golden brown and crisp.
Serve:
- Once baked, I let the tartlets cool for a few minutes before serving. These can be enjoyed warm or at room temperature, and I like to serve them with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Servings and Timing

This recipe makes about 6-8 mini tartlets, depending on the size of your pans. Prep time is around 20 minutes, with a baking time of 30-35 minutes, making it a great dessert for when you’re craving something delicious but don’t want to spend too much time in the kitchen.

Variations

I like to change it up by:

Using pears instead of apples for a different fruit flavor.
Adding a bit of caramel sauce drizzled over the top for extra sweetness.
Mixing in a teaspoon of vanilla extract or almond extract into the apple filling for a fragrant twist.
Adding a bit of grated orange zest to the apple filling for a citrusy boost.

Storage / Reheating

I store any leftover tartlets in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I can refrigerate them for up to 3-4 days. To reheat, I place them in a 300°F (150°C) oven for about 5-7 minutes to warm them up while keeping the crust crispy.

Apple Tartlets with Almond Crunch Topping

FAQs

1. Can I make the tartlets ahead of time?
Yes! You can prepare the tartlet crusts and apple filling ahead of time. Assemble the tartlets just before baking to ensure the best texture and flavor.

2. Can I use frozen apples?
Frozen apples can work, but I recommend thawing and draining them well before using them in the filling to avoid excess moisture. Fresh apples will yield the best results in terms of texture.

3. Can I use a store-bought crust?
Absolutely! If you want to save time, you can use pre-made tartlet or puff pastry crusts. Just make sure to bake them according to the package instructions before filling them.

4. Can I use a different nut for the topping?
Yes! You can use chopped walnuts, pecans, or hazelnuts instead of almonds for a different flavor profile. Adjust the baking time slightly if necessary, as some nuts may brown faster.

5. How do I prevent the crust from getting soggy?
To prevent a soggy crust, make sure to bake the tartlet shells thoroughly before adding the filling. You can also brush the inside of the crust with a thin layer of melted butter or egg wash before baking for extra protection.

Conclusion

Apple Tartlets with Almond Crunch Topping are the perfect fall-inspired treat, combining the sweetness of apples with the richness of almond topping. These mini tartlets are as delicious as they are beautiful, and they’re perfect for sharing or serving at gatherings. Whether for a special occasion or a casual dessert, they’re sure to impress and satisfy everyone’s sweet tooth!