Tartlets are such an excellent option for making individual portions. And this apple-walnut tartlet recipe is also very easy to make. I love the combination of walnuts and apples, spices, and the flaky crust. Just perfect!
All you need are simple ingredients, you most likely have already in your pantry. And if you don’t, your nearest shop probably does. The crust can’t be any easier: flour, butter, salt, sugar, and a bit of water. Filling: walnuts, honey, apples, and cinnamon. And you are ready to roll!
I made it even easier for you by showing you step-by-step shots of the process. I am more of a visual person, so seeing how something is made makes it that much easier than just reading about it. So here it is!
How to make apple walnut tartlets: step by step
When you are mixing the flour and butter, make sure the butter is very cold. Also, your hands should be cold. Another option is to mix the flour and butter on a flat surface with a cold knife. You would chop the butter into the flour and use your hands only at the end when adding the cold water and forming a disk.
I chop the walnuts pretty fine, but you can also use a food processor or blender. It will work just fine. The apple slices are also very thin, about 1/8 inch (2-3mm).
After the dough has chilled in the freezer, pre-shape it into a log about 7 inches (18 cm) long. Then slice it into six pieces, about 11/4 inches (3cm) each.
With the melted butter I butter the forms to prevent the tartlets from sticking. Press each piece into the form and poke the bottom with a fork. The size of my tartlet forms is 3 inches(7-8m).
When I fill them with the walnut honey mix I press it well so I have space to add the apples on top.
Last step we add the sliced apples on top and sprinkle them with sugar. Move them back in the freezer for another 10-15min. And they are ready to bake.
I also lay the forms on a baking tray, not only because it’s easy to transfer, but also because it creates another layer on the bottom so they don’t burn.
I bake them for about 30min, but depending on your oven they can be ready sooner. Check on them in 20min if the apples are starting to brown and the edge of the crust is getting golden, they are ready. Let them cool a little before you take them out of the forms. I also like to drizzle them with extra honey on top!
What I really like about these Apple Walnut Tartlets is that they are not too sweet, just the perfect amount. Of course, you can make them sweeter if you’d like, or just drizzle more honey on top.
So here you have it!
Flaky buttery crust. Crunchy walnut honey filling with cinnamon apples and extra honey on top!!! A match made in heaven!
Storage & reheating
You can store baked tartlets at room temperature for up to two days.
For longer storage, you can wrap them in plastic wrap or a freezer bag and freeze them for up to 3 months.
Unbaked tartlets can be also frozen the same way as above without the apples, which you can add when ready to bake.
What type of apples should I use?
Use firm and crisp apples like Granny Smith, Honeycrisp, or Fuji. These apples hold their shape well during baking and provide a good balance of sweetness and tartness.
Can I substitute walnuts with other nuts?
Yes, you can substitute walnuts with pecans, almonds, or even hazelnuts if you prefer. Just ensure the nuts are chopped to a similar size.
How do I prevent the tart shells from getting soggy?
To prevent soggy tart shells, you can brush the inside with a light egg wash before adding the filling. This creates a barrier between the crust and the moisture from the filling.
Can I adjust the sweetness level?
Absolutely! Feel free to adjust the amount of sweetener used in the filling according to your taste preferences. You can also combine different types of sweeteners like brown sugar, honey, or maple syrup for a unique flavor profile.
More recipes to try
PEACH GALETTE RECIPE – Rustic flaky buttery crust, juicy peach filling, and the perfect amount of sweetness. Trust me, you need this yummy goodness!
APRICOT RICOTTA GALETTE WITH HONEY DRIZZLE – Made with a delicate crust, creamy ricotta, delicious apricots, and a drizzle of honey.
Chocolate Banana Cream Pie – Crumbly texture, with layers of melted chocolate and creamy banana filling. Not your traditional type of pie, but so worth trying.
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Apple Walnut Tartlets
- Rolling Pin
- 150 g AP Flour
- 1/4 t Salt
- 1 tbsp Sugar
- 70 g Cold Butter
- 3-4 tbsp Ice cold water
- 50 g Walnuts
- 25 g Honey
- 30 g Melted butter for the apples and tartlet forms
- 1/2 Apple
- 1/2 t Cinnamon for the apples
- Sift the flow into a bowl. Add the salt and sugar. Mix.
- Chop the butter into cubes.
- Mix the butter with the flour using your hand. Work quickly, you don't want the butter to get too soft. It's ok if you have bigger pieces of butter, the texture should be somewhat coarse. Add the cold water to the mix, a little at a time. You just need enough for the mixture to come together and hold a shape.
- Press the dough into a disk about 1 inch(2½cm) thick. Wrap it in parchment paper and transfer it to the freezer for about 20-30min. Till almost frozen but still being able to shape it.
- While the dough is chilling, chop the walnuts and mix with the honey. Set aside.
- Pre-butter the tartlets forms with a little bit of the melted butter. The size of the forms is 3 inches(7-8cm)
- Slice the apples and mix with the melted butter and cinnamon. Set aside.
- When the dough has chilled. Take it out and shape it into a log.
- Pre-heat the oven to 180C (350F).
- Cut the log into 6 pieces about 1¼(3cm) thick.
- Press each dough piece into the forms. Poke the bottom of the dough with a fork.
- Fill the forms with the walnut honey mix, by pressing it down firmly.
- And top them off with the sliced apples. Sprinkle sugar on top. I like to use brown sugar, but any type will work.
- Arrange them into a baking tray and bake for about 30min on the middle rack. Once the edges of the tartlets are turning golden and the apples are starting to brown, they are ready.
- Pull them out of the oven and let them cool for few minutes before you remove the forms.
- Drizzle with extra honey on top and enjoy!