Caramel and apples are a match made in deliciousness heaven, especially when the base is made with speculaas cookies and caramel and cookie butter are mixed in with the apples. These speculaas caramel apple mini tarts are a dream!

Let’s discuss the components of these mini tarts. 

1. speculaas cookies are traditional aromatic spiced cookies from Belgium. They are rich and indulgent. 
2. dulce de leche or caramel sauce –  I like to use Bonne Maman caramel because it’s so darn good! I always have a jar in my fridge. 
3. cookie butter is a velvety sweet spiced spread with cinnamon and caramelized flavours. 
4. granny smith apples work well as the are so crisp and hold up well. 
5. pecans and pistachios can be substituted with any nuts you have. 

The speculaas cookies, dulce de leche and cookie butter can be made from scratch, or you can use store bought. For my recipe, I had all the ingredients in my pantry, so I went that route. 

These tarts can be served warm with a scoop of ice cream for a heavenly fall treat, or just drizzle a little more caramel sauce over the top and enjoy. 

Print Pin

Speculaas Caramel Apple Tart

Ingredients

• 1 cup speculaas cookie crumbs, about 12 speculaas cookies
• 3 tbsp butter, melted
• ¼ cup organic sugar
• 1 tsp kosher salt
• ¼ cup pecans and pistachios, finely chopped
• 2 cups Granny Smith apple, peeled and cubed
• 2 tbsp dulce de leche, warmed slightly
• 2 tsp cookie butter, warmed slightly

Instructions

• Preheat oven to 350°F.
• Place the cookies in a food processor and blend until you have an even sandy texture.
• Place the cookie crumbs, melted butter, sugar and salt in a medium bowl and mix until combined. Remove ¼ cup of crumbs and set aside for the topping.
• Place 4 x 4 inch mini tart pans or 1 – 8 inch tart pan with a removable base on a cookie sheet lined with parchment.
• Divide the crumb mixture evenly between the pans and press into the base and up the sides.
• Bake in the oven for 15 minutes.
• In the meantime, place the nuts in the food processor and pulse until chopped.
• Add the nuts to the ¼ cup of crumb mixture, stir and set aside.
• Peel apple and cut into small cubes. Place in a medium bowl.
• Add the dulce de leche and cookie butter to the chopped apples and stir to combine.
• Once the cookie crumb bases come out of the oven, divide the apple mixture between the four mini tart pans, spreading to the edges.
• Sprinkle the crumb nut mixture on top of each tart and bake for 25 minutes.
• Remove from oven and allow to cool slightly before serving.