Grilled Apple Tarts with Smoked Bacon Salted Caramel

April 2, 2014

Grilling in foil packets is a mess free tool for cooking everything from fish to vegetables to, in this case, fruit.  The addition of smoked bacon salted caramel sauce to these mini apple tarts is sure to please any and all dessert lovers in your household.

Grilled apple tarts

Grilled Apple Tart with Smoked Bacon Salted Caramel Sauce


4 apples, cored, peeled and cut in to thin slices

2 tsp. sugar

½ tsp. cinnamon

8 frozen mini pie shells

Prepared whipped cream

Bacon salted caramel (recipe follows)


Prepare grill for medium heat cooking.  Toss apple slices with cinnamon and sugar and wrap in a double layer of aluminum foil.

Grilled apples

Foil Grilled Apples

Place the foil packet on the grill and allow it to cook for 20 minutes until the apples are completely softened.  As the apples cook, place the frozen pie shells on a small baking pan and place on to the grill.  Cover the grill and allow the pie shells to cook, for approximately 15 minutes until lightly browned.

grilled pie shells

Grilled Pie Shells

Remove the pie shells and apples from the heat.

Fell each pie shells with apples, drizzle smoked bacon salted caramel sauce over the apples and top with a dollop of whipped cream and additional smoked bacon salted caramel sauce.  Serve immediately.

Grilled apple tarts

Grilled Apple Tart with Smoked Bacon Salted Caramel Sauce


Smoked Bacon Salted Caramel Sauce


Bacon salted caramel

Smoked Bacon Salted Caramel Sauce


1 cup sugar

2 tbsp. water

4 tbsp. butter

½ cup heavy cream

½ tsp. vanilla extract

½ tbsp. smoked bacon salt (recipe can be found here)


Prepare grill for medium-high heat cooking.  Place sugar and water in a medium saucepan and place on the grill.  Cook the sugar until it begins to melt, whisking continuously until it has turned light brown and begins to a boil.

Bacon salted caramel

Bacon Salted Caramel Sauce

Remove the melted sugar from the heat as soon as it begins to boil and add the butter, heavy cream, and smoked bacon salt.  Stir the caramel sauce until it is smooth.  Pour the caramel sauce in to a heat resistant container and refrigerate until ready to use.


- Clint Cantwell, Editor

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