Monet’s Apple Tartlets with Caramel Sauce

Monet's Apple Tartlets with Caramel Sauce

Tartelettes Aux Pommes, Sauce Caramel

From the book Monet’s Palate Cookbook by Aileen Bordman & Derek Fell, adapted by Dr Wendy Joyce – Art Historian and Chef.

Makes 4 mini tartlets

  • 4 small granny smith apples
  • Juice of ½ lemon
  • 2 sheets of flaky puff pastry
  • 1 egg yolk, beaten
  • ½ C Crème Fraiche
  • 1 t Calvados


  1. Preheat oven 220 °C
  2. Using a small saucer or 4-inch ring as a guide, cut out 4 rounds of pastry.
  3. Transfer the pastry to a baking tray lined with baking paper.
  4. Lightly brush the pastry with egg yolk.
  5. Arrange the apple slices in concentric circles over the pastry, starting at the edge.
  6. Lightly brush over apricot glaze.
  7. Bake for 15 minutes, or until the apples are lightly golden and the pastry has risen and is fully cooked through.


Caramel Sauce

  • ½ C cream
  • ½ C brown sugar
  • 100g unsalted butter
  1. Combine ingredients in a small saucepan over medium heat.
  2. Cook stirring, until it has thickened to desired consistency.


Apricot Glaze

  • ¼ C Apricot jam
  • 2 t boiling water
  1.  Heat jam and water together until melted to a liquid.
  2. Strain through a sieve to remove fruit lumps.  Cool slightly before using.


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