salted caramel apple tartlets with a toasted hazelnut crust

Oozing salty caramel enveloping sweet melting apple housed in a crisp, nutty crust. Need I continue?

Heady and luxurious, these golden vessels are true hedonism in tartlet form. The caramel really takes centre stage here. A fierce, deep stickiness of a substance all at once smokey, salty and sweet. Mesmerising.

These were really a trial run. I wasn’t sure how they were going to turn out. As I took them out of the oven, though, their treacly perfume monopolised my kitchen and I just knew they were going to be good. They’re also better for you than their coffee-shop counterpart as the caramel is made from coconut sugar which has a low glycemic index, meaning we’re not left with that ‘sugar high’ that regular refined sugar causes. In this way, coconut palm sugar is similar to agave nectar, except it doesn’t contain high amounts of fructose.

SALTED CARAMEL APPLE TARLETS with a toasted hazelnut crust (makes 3, easily doubled for 6)

  • 50g hazelnuts
  • 2 tbsp coconut oil
  • 1 tbsp agave nectar, honey or maple syrup
  • Pinch of salt
  • 70g rolled oats
  1. Preheat the oven to 180C.
  2. In a food processor, blend the rolled oats until they resemble a flour, place a bowl and set aside. Then process the hazelnuts into a fine crumb.
  3. Add the coconut oil, agave nectar (or sweetener of choice), salt, and oat flour and process again until the dough comes together. The dough should stick together slightly when pressed between your fingers.
  4. Press the dough evenly into the tartlet tins and set aside.
  5. Make the filling. In a saucepan heated to medium, add the milk, coconut oil, salt and coconut sugar. Melt everything together, stirring, and bring to a boil. Continually stir with a wooden spoon until slightly thickened.
  6. Cut the apple into very thin slices and assemble in the tartlet cases. Pour over the salted caramel. Bake at 180C for 15 minutes. Top with crushed pistachios to serve.



6 thoughts on “salted caramel apple tartlets with a toasted hazelnut crust

  1. Just discovered your blog and loving it.
    One question. What would you replace the oats with to make them gluten free? We can’t get gf oats in Aus, thanks

      1. thanks for that. I’ll give it a try. the recipe sounds wonderful and I much prefer the coconut palm sugar to normal. gives it a lovely flavour without all the nasties of cane sugar 🙂

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