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This tartlet is complex, but well worth the effort. It sprang from the mind of our bakery's apple-obsessed chef, Eric Wolitzky (he is from the apple heartland of upstate New York), who was attempting to wring more flavor from the traditional apple pie. We’re still huge fans of the classic, but this version—with its perfect ratio of caramel to apple to buttery crust and crunchy topping—is now our must have apple dessert. At the bakery, we put the tartlets out at noon, and they are gone by 12:30 p.m., so we feel fairly confident that people share our new obsession.

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 large egg
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1/4 cup water
• 1/4 cup heavy whipping cream
• 3 tablespoons unsalted butter
• 1/4 teaspoon fleur de sel or other fine sea salt
• 6 tablespoons all purpose flour
• 6 tablespoons (packed) dark brown sugar
• 1/3 cup pecans, toasted
• 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (packed) golden brown sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons (1/4 stick) unsalted butter
• 2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces
• 1 teaspoon vanilla extract
• 1 teaspoon whiskey
• 3/4 teaspoon ground cinnamon
• Cinnamon-Rum Ice Cream
• Six 4 1/2-inch tartlet pans with removable bottom

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