Description
These Spiced Apple Pecan Tartlets are delightful individual desserts featuring tender, cinnamon and nutmeg-infused apple slices nestled in buttery tartlet shells and topped with toasted pecans. Perfectly sweetened with brown sugar and enhanced with a hint of vanilla, these tartlets offer a warm and comforting treat ideal for gatherings or a cozy afternoon dessert.
Ingredients
Scale
Tartlet Shells
- 12 pre-made or homemade tartlet shells
Apple Filling
- 3 medium apples, preferably Granny Smith or Honeycrisp, peeled, cored, and sliced
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1 teaspoon vanilla extract
Pecan Topping
- 1 cup chopped pecans
- 4 tablespoons unsalted butter, melted
Optional
- 1 egg (for egg wash)
Instructions
- Prepare Tartlet Shells: Place the 12 pre-made tartlet shells on a baking sheet. If using homemade dough, roll it out and press it into tartlet pans, ensuring the edges are even and form a sturdy crust.
- Make the Spiced Apple Filling: Peel, core, and slice the apples. In a mixing bowl, combine the apple slices with brown sugar, ground cinnamon, ground nutmeg, salt, and vanilla extract. Toss gently to coat the apples evenly with the spices and sugar.
- Prepare the Pecan Topping: Chop the pecans into small pieces. For enhanced flavor, toast them lightly in a dry skillet over medium heat until fragrant and golden, about 3-4 minutes. Remove from heat and mix with the melted unsalted butter.
- Assemble the Tartlets: Spoon the spiced apple mixture into each tartlet shell, distributing evenly. Sprinkle the pecan topping over the apples in each tartlet. Optionally, brush the edges of the shells with beaten egg for a shiny, golden crust.
- Bake the Tartlets: Preheat the oven to 375°F (190°C). Bake the assembled tartlets on the baking sheet for 25-30 minutes, or until the crust is golden brown and the apple filling is tender and bubbling. Remove from the oven and allow them to cool slightly before serving.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a gluten-free version, use gluten-free tartlet shells.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
