Belgian Ale Caramelized Apple and Onion Tarts Recipe

In this recipe excerpted from Jackie Dodd’s The Craft Beer Bites Cookbook, a fruity, peppery Belgian ale combines with caramelized apples and onions for a delightfully tasty tidbit.

Jackie Dodd Feb 3, 2017 - 4 min read

Belgian Ale Caramelized Apple and Onion Tarts Recipe Primary Image

Jackie Dodd’s The Craft Beer Bites Cookbook is a celebration of beer and the people who make it. It’s about the communities we build in our taprooms, the parties we host to share our beer, and the beer lovers who become our most trusted friends. Food is obviously a big part of this, and food that complements the brew is an important part of showcasing the flavors in a new way. Don’t underestimate the power of perfect bite with the perfect pint!

Yield: 14–16 tarts

1 sheet puff pastry
Egg wash (1 egg, 1 Tbs/15 ml water, beaten)
3 Tbs unsalted butter
2 Tbs (30 ml) olive oil
1 large sweet white onion, thinly sliced
2 Granny Smith apples, peeled, cored, and thinly sliced
2 Tbs golden brown sugar, packed
½ cup (118 ml) malty dark Belgian ale
2 Tbs (30 ml) raw honey
1 tsp chopped fresh rosemary
1 tsp flakey sea salt

Preheat the oven to 400°F (204°C).


On a lightly floured surface roll out the puff pastry. Using a 3" (8 cm) biscuit cutter or round cookie cutter, cut out 14–16 circles.

Line a baking sheet with parchment paper. Arrange the circles evenly spaced on the baking sheet. Using a fork, poke several holes in each puff pastry circle. Brush the circles with the egg wash. Bake for 9–12 minutes or until lightly golden brown. Remove from the oven and press the center of each circle with the back of a spoon to create a flat surface for the onions and apples.

In a saucepan over medium heat, melt the butter. Add the olive oil and then onions. Cook over medium heat, stirring occasionally, until the onions start to soften and turn light brown, about 10 minutes.

Add the apples, sugar, beer, and honey. Allow to cook, stirring occasionally, until the apples have softened and started to brown, about 10 additional minutes. Remove from the heat and stir in the rosemary.


Top each puff pastry circle with the apples and onions and sprinkle with the sea salt.

Choose the Right Brew! A fruity, peppery Belgian ale is a great choice for the apples in this recipe.

This recipe was excerpted from The Craft Beer Bites Cookbook, by Jackie Dodd, published by Adams Media, and reprinted here with permission from the publisher. You can purchase a copy from Amazon, Barnes & Noble, Urban Outfitters, or

Get 84 new recipes made with beer as well as successful cooking and pairing tips from Tired Hands Brewing and learn to brew with seasonal ingredients with beer recipes from Scratch Brewing in Craft Beer & Brewing Magazine®’s 2016 issue of Cooking With Beer. Order your copy today!