Apple and Cinnamon Tartlets
- Vegetarian
- Energy Kcal 686
- Carbohydrates g 87.7
- of which sugars g 51.7
- Protein g 11.3
- Fats g 32.2
- of which saturated fat g 16.7
- Fiber g 2.5
- Cholesterol mg 430
- Sodium mg 47
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 20 min
- Serving: 6
- Cost: Very low
- Note + the resting of the shortcrust pastry in the refrigerator
PRESENTATION
Crostatine alle mele e cannella? Oh, it’s a classic Italian treat that just nails the essence of Italian baking—pretty much. These apple cinnamon tartlets are Italy’s stylish spin on mini apple pies. Really good stuff. They kick off with buttery shortcrust pastry, known as pasta frolla, which is both tender and deliciously crispy at the edges. And the filling? That’s where the magic really, really happens: creamy and smooth with a hint of lemon, plus a warm cinnamon kick that hits just right. Thinly sliced apples are beautifully fanned out on top—seriously good—making each tart a feast for the eyes and the taste buds.
In Italy, they’re a hit at family gatherings or as a sweet sidekick to coffee. You know, filling the air with a sweet aroma that’s so, so inviting.
What sets these individual apple tarts apart? Well, it’s their playful mix of texture and flavor. The pastry gives a satisfying snap when you bite in. And look, then comes the soft, almost moist filling. Plus, the apples stay just tender enough to keep that fresh vibe. Different regions, they might mix it up—maybe more cinnamon for warmth or a splash of lemon for a bright kick. But here’s the deal, no matter the tweak, these tartlets strike the perfect balance between cozy spice and golden pastry, making them a favorite among apple dessert recipes.
Perfect for gifts or those moments you want something small and special. Whether you call them homemade apple tartlets or simply delicious small apple tarts, you’re in for a treat that showcases the best of Italian baking—simple, pretty, and always a bit sweet. And here's the thing, enjoy them anytime you crave a taste of Italian tradition with a modern twist, letting the warm flavors transport you straight to the heart of Italy's culinary delights. Can't go wrong.
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INGREDIENTS
- Ingredients for the pastry (for 6 tartlets with a diameter of 4.5 inches)
- Type 00 flour 2 cups (250 g)
- Butter 4.5 oz (125 g) - cold from the fridge
- Powdered sugar ¾ cup (100 g)
- Egg yolks 2
- Vanilla bean 1
- For the cream
- Whole milk 1 cup (250 ml)
- Fresh liquid cream 0.67 cup (150 ml)
- Sugar ⅓ cup (70 g)
- Cornstarch 3.3 tbsp (25 g)
- Egg yolks 3
- Lemon peel 1 - untreated
- Cinnamon sticks 1
- Cinnamon powder 1 pinch
- For garnishing
- Apples 0.9 lb (400 g)
- Brown sugar 2 ½ tbsp (30 g)
- Lemon juice 1
- Cinnamon powder 1 pinch
How to prepare Apple and Cinnamon Tartlets
To prepare the apple and cinnamon tartlets, start with the pastry crust: in the food processor, add the sifted flour, powdered sugar, and cold butter from the fridge 1. Then turn it on to create a sandy mixture 2, which you then pour onto a work surface. Create the classic fountain and place the vanilla bean seeds and egg yolks in the center 3.
Quickly work the dough 4 and form it into a loaf; wrap it in cling film 5 and refrigerate it for at least 30 minutes. Meanwhile, focus on the cream: in a saucepan, heat the milk and 3.5 tablespoons of cream. Add a pinch of ground cinnamon and the whole cinnamon stick 6.
Peel the zest from an untreated lemon and add it to the milk and cream 7. While the mixture is on the heat, place the egg yolks in the food processor and add granulated sugar 8: turn on the processor to blend the ingredients 9.
When they are well combined, add the cornstarch 10 and turn on the processor again to mix everything. Transfer the obtained cream into a bowl 11. When the cream and milk are about to boil, turn off the heat and remove the lemon zest and cinnamon stick 12.
Pour the egg mixture into the saucepan with the milk and cream in a thin stream 13 and stir with a whisk to prevent lumps from forming. Turn on low heat and thicken the cream. When it reaches a creamy, smooth, and lump-free consistency 14, place it in a bowl and cover with cling film in contact 15 to cool completely.
Meanwhile, butter 16 and flour the tartlet molds carefully, which have a diameter of 4.5 inches. Take the pastry crust and roll it into a disk about a quarter inch thick 17. Use a 5.5-inch diameter pastry cutter to cut out 6 disks. Place each pastry disk on the mold 18;
press them to fit perfectly into the mold and prick the bottom with a fork's tines 19, then lay a square of parchment paper and ceramic baking beads for blind baking 20 (you can also use dried beans like navy beans). Bake the tartlets in a preheated static oven at 356°F for about 20 minutes (if using a convection oven, at 320°F for 10 minutes). Once cooked, remove the bases from the oven 21 and let them cool slightly.
Then transfer them to a wire rack to cool completely 22. In a small bowl, pour the squeezed and filtered lemon juice 23; separately, mix the brown sugar and cinnamon 24 and add it to the lemon juice.
Now cut the apples into thin slices a few millimeters thick 25 and divide them in half. Immerse them in the bowl with lemon and brown sugar 26 so they don't brown. Then, in a separate bowl, whip the cream 27
and gently fold it into the now cold cream. Stir with a spatula from top to bottom 28, then transfer the cream into a disposable pastry bag with an opening about half an inch wide. Fill the tartlets with the cream 29 and arrange the well-drained apple slices in a radial pattern 30.
With the leftover cream, create an additional garnish, perhaps a tuft in the center of each tartlet 31 and decorate with a red currant 32. Your apple and cinnamon tartlets are ready to be enjoyed 33!