Rustic Cajeta Apple Tarts with Berry Salsa | Print |
(13 votes, average 3.77 out of 5)




Makes 8 individual tarts

  • 5 medium (about 2 pounds total) firm cooking apples (such as Gala or Granny Smith)
  • ¼ cup (1/2 stick) unsalted butter
  • 1 teaspoon finely chopped lime or lemon zest (colored rind only removed with a peeler or zester and finely chopped)
  • About 1 cup bottled cajeta
  • 1 box (15 ounces) refrigerated pie crusts, softened as directed on box
  • 2 cups berries (such as raspberries, blackberries, or hulled, sliced strawberries—even defrosted individually quick-frozen berries will work here)
  • 1 to 2 tablespoons sugar to taste
  • About ¾ cup crème fraiche or sour cream thinned with a little milk (optional)
  1. Peel and core the apples, then cut them into ½-inch cubes; you should have about 6 cups.  Melt butter in a large (12-inch) heavy nonstick skillet over medium-high.  Add the apples and stir nearly constantly until soft and browned, 8 to 10 minutes.  Add ½ teaspoon of the lime or lemon zest and ¼ cup of the cajeta. Stir for a minute or two, then remove from the heat.  Scoop the apple mixture onto a baking sheet to cool to room temperature, about 15 minutes.
  2. Unroll pie crusts on a lightly floured work surface. Cut each sheet into quarters. Transfer the pastry pieces to 2 parchment-covered baking sheets, leaving about 2 inches between them.  Spoon 1/8 of the apple filling onto the center of each pastry round, leaving a 1½- inch border all around. Fold the dough edges up over the filling toward the center, gently pleating the dough as necessary for a rustic looking tart with a little apple filling showing in the center. If time allows, place the baking sheets in the freezer for about 20 minutes.
  3. Heat the oven to 400 degrees. Bake the tarts until richly golden and crispy, about 20 to 25 minutes. Remove from the oven and drizzle a generous ½ tablespoon of the remaining cajeta into the center of each tart. Cool on a wire rack.
  4. In a small bowl, mix the berries with the remaining ½ teaspoon of lime or lemon zest and the sugar. Mash the mixture slightly to crush some of the berries. Let the mixture stand a few minutes to meld the flavors.
  5. Serve the tarts warm with a spoonful or two of the optional crema or sour cream, the berry “salsa” and a little drizzle of the remaining cajeta