If you’re on the hunt for a dessert that captures the cozy, comforting essence of apple pie but in a cute, bite-sized form, you’re absolutely going to adore this Mini Apple Tarts with Flaky Pie Dough Recipe. I love this recipe because it marries buttery, flaky pie dough with tender, warmly spiced apples — all baked into perfectly portable little tarts. Trust me, once you try it, these mini treats will steal center stage at your gatherings, or just as an everyday indulgence.
Why You’ll Love This Recipe
- Flaky Pie Dough Perfection: The crust turns out buttery and flaky every single time, wrapping around the apples beautifully.
- Perfectly Spiced Apple Filling: The filling is sweet, tart, and warm with apple pie spice — but not too overwhelming.
- Easy-to-Make & Shareable: These mini tarts are a breeze to assemble and are great for parties, potlucks, or sweet snacking.
- No Fuss, All Flavor: Like apple pie’s best friend, but way easier to whip up anytime you want.
Ingredients You’ll Need
The magic of this Mini Apple Tarts with Flaky Pie Dough Recipe really comes down to using fresh, firm apples and a flaky dough that holds up well during baking. I like to dust my workspace with flour to prevent sticking and always keep my butter cold—both of these little steps make a huge difference!
- Flaky Pie Dough: Using chilled homemade pie dough is my favorite, but a good-quality store-bought crust works too — just thaw it properly.
- All-purpose flour: For dusting your work surface and rolling out the dough easily without it sticking.
- Unsalted butter: Adds richness and helps create that golden, flaky crust.
- Dark brown sugar: Brings a deep, caramel-like sweetness to balance the tart apples.
- Apple Pie Spice: A blend of cinnamon, nutmeg, and warm spices that really makes the filling sing.
- Water: Splitting it between the filling and dough brushing helps with texture and glaze.
- Lemon juice: Keeps the apple filling bright and prevents browning.
- Vanilla extract: Adds a beautiful warm undertone to the apples.
- Kosher salt: Balances all the sweetness perfectly.
- Firm, sweet-tart apples (like Pink Lady): Their crispness holds up during baking without turning mushy.
- Cornstarch: Thickens the filling so it’s just right — not runny and not dry.
Variations
I’ve played around a lot with this Mini Apple Tarts with Flaky Pie Dough Recipe, and it’s really fun to make it your own. Whether you swap in different fruits or tweak the spices, you’ll enjoy discovering your favorite spin.
- Fruit Swap: I once tried fresh pears instead of apples — the texture was a little softer but still delicious with the spice blend.
- Spice Mix: Sometimes I add a pinch of ground ginger or cloves for extra warmth, especially during holiday baking.
- Gluten-Free Option: You can experiment with gluten-free pie dough if you need a GF alternative, but keep an eye on baking time as it might differ.
- Mini Tart Sizes: I love making these in both mini muffin tins and slightly bigger tart pans depending on the occasion.
How to Make Mini Apple Tarts with Flaky Pie Dough Recipe
Step 1: Prepare Your Flaky Pie Dough
Start with your chilled flaky pie dough—either homemade or thawed store-bought. Lightly dust your counter with flour and roll the dough out to about 1/8-inch thickness. Using a round cutter (I use about 3-inch diameter), cut out circles and gently press them into your mini muffin tin or tart pan. The key here is to avoid stretching the dough as you press it into the pan, which could make it tough after baking. Keeping it chilled until ready to fill helps maintain the flakiness.
Step 2: Make the Apple Filling
In a skillet over medium heat, melt the butter, then stir in the dark brown sugar and apple pie spice until bubbly and fragrant. Toss in your finely diced apples, lemon juice, a pinch of salt, water, and cornstarch. Cook gently, stirring frequently, until the mixture thickens and the apples soften slightly — about 5 minutes. Remove from heat and stir in the vanilla extract to round out the flavors. Your kitchen should smell incredible right about now!
Step 3: Assemble and Bake
Spoon the warm apple filling into each prepared dough shell, being careful not to overfill (you don’t want any filling spilling over during baking). Brush the edges of the pie dough lightly with water to help achieve a golden crust. Bake in your preheated oven at 375°F (190°C) for about 50 minutes, or until the crust is golden and the filling is bubbling. Let cool a bit before removing from the pans—this step helps the tarts hold their shape.
Pro Tips for Making Mini Apple Tarts with Flaky Pie Dough Recipe
- Keep Ingredients Cold: I learned that keeping your butter and dough cold is the secret to flaky crusts that don’t get soggy.
- Don’t Overfill: Overstuffing tarts can cause spills and sogginess; a modest amount of filling bakes best.
- Dice Apples Uniformly: Finely dicing apples in the same size helps them cook evenly—I’ve found it makes a big difference.
- Test Your Oven Temperature: I always use an oven thermometer to avoid under or over-baking, which can wreck the perfect crust.
How to Serve Mini Apple Tarts with Flaky Pie Dough Recipe
Garnishes
I love dusting these mini tarts with a light sprinkle of powdered sugar—just enough for a pretty finish but not sweet overload. A dollop of whipped cream or a small scoop of vanilla ice cream on the side takes it to dessert party level. Sometimes, I drizzle a bit of warm caramel sauce when I’m feeling indulgent.
Side Dishes
When serving these, I tend to keep it simple: a cup of hot tea or coffee pairs like a dream. If you want to go savory, a light arugula salad or roasted nuts balance the sweetness nicely.
Creative Ways to Present
For holiday gatherings, I’ve lined a rustic wooden serving tray with linen and sprinkled fresh apple slices and cinnamon sticks around the mini tarts for a charming, homey vibe. Mini tarts also look adorable stacked on a tiered cake stand—guaranteed to draw compliments!
Make Ahead and Storage
Storing Leftovers
Leftover mini apple tarts keep well in an airtight container at room temperature for up to two days. I usually cover them loosely with foil and they stay fresh enough for snacking without losing their flaky appeal.
Freezing
I discovered freezing these works best before baking. I assemble the tarts, freeze them flat on a tray for a couple of hours, then transfer to freezer bags. When I want them, I bake them straight from frozen—adding a few extra minutes—and the results are impressive.
Reheating
To revive leftovers, I pop the mini tarts in a preheated 325°F oven for 10-12 minutes. This warms the filling without drying out the crust, giving you a fresh-from-the-oven feel.
FAQs
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Can I use any type of apple for Mini Apple Tarts with Flaky Pie Dough Recipe?
Yes, but I highly recommend using firm, sweet-tart apples like Pink Lady, Granny Smith, or Honeycrisp. These apples maintain their texture and provide balanced sweetness and acidity which helps prevent the filling from becoming mushy or overly sweet.
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How do I make my pie dough flaky?
The key is to keep your butter and water ice-cold, handle the dough gently, and avoid overworking it. Chilling the dough before rolling and again after assembling your tarts also helps layers form during baking.
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Can I prepare the filling ahead of time?
You can make the filling a day ahead and store it in the fridge. Just let it come back to room temperature before assembling the tarts to make it easier to spoon in.
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What if I don’t have apple pie spice?
No worries! You can mix your own by combining cinnamon, nutmeg, allspice, and a pinch of cloves. It’s a great way to tweak the flavor to your liking as well.
Final Thoughts
This Mini Apple Tarts with Flaky Pie Dough Recipe has truly become one of my go-to desserts for sharing with friends and family. It hits all the right notes — flaky, buttery crust, sweet-tart apple goodness, and just enough spice to feel special without being overwhelming. Plus, they’re so dang cute! I truly encourage you to give this a whirl. Whether you’re a seasoned baker or just dabbling, these mini tarts will quickly become a cherished favorite in your recipe collection, just like they have mine.
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Mini Apple Tarts with Flaky Pie Dough Recipe
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: 18 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully simple and perfectly portioned, these Mini Apple Tarts offer the classic flavors of apple pie in a convenient handheld size. Featuring flaky pie dough and a spiced apple filling with notes of vanilla and lemon, these tarts are ideal for serving at gatherings or enjoying as a cozy dessert.
Ingredients
Pie Dough
- 1/2 recipe Flaky Pie Dough, chilled (or 1 store-bought pie crust, thawed if frozen)
- All-purpose flour, for dusting
Apple Filling
- 2 tablespoons unsalted butter
- 1/4 cup packed dark brown sugar
- 1 1/2 teaspoons Apple Pie Spice (see Recipe Notes)
- 1/4 cup plus 2 tablespoons water, divided
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 3/4 cups peeled and finely diced firm, sweet-tart apples, such as Pink Lady (about 2 medium apples)
- 2 teaspoons cornstarch
Instructions
- Prepare the Dough: Lightly flour your work surface and roll out the chilled flaky pie dough to about 1/8 inch thickness. Use a round cutter to cut circles appropriate for mini tart pans or a muffin tin.
- Make the Filling: In a bowl, toss the finely diced apples with apple pie spice, cornstarch, lemon juice, vanilla extract, and a pinch of kosher salt to evenly coat and enhance flavor.
- Cook the Filling: In a skillet over medium heat, melt the butter and stir in the brown sugar until melted and combined. Add 1/4 cup of water and bring to a simmer. Add the apple mixture to the skillet and cook, stirring frequently until the apples are tender and the mixture thickens slightly, about 5-7 minutes. If the mixture seems dry, gradually add the remaining 2 tablespoons of water.
- Assemble the Tarts: Preheat the oven to 375°F (190°C). Place the dough circles into mini tart pans or a greased muffin tin, pressing gently to form shells. Spoon the warm apple filling evenly into each tart shell.
- Bake: Bake the tarts in the preheated oven for about 25-30 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the mini apple tarts to cool for at least 15 minutes before removing from pans. Serve warm or at room temperature for best flavor.
Notes
- This recipe captures all the cozy flavors of a classic apple pie with much less effort and fuss.
- Apple Pie Spice can be substituted with a mix of cinnamon, nutmeg, and allspice if unavailable.
- Choose firm, sweet-tart apples like Pink Lady or Granny Smith for the best texture and flavor balance.
- For a shiny finish, brush tart tops with a little melted butter before baking.
Nutrition
- Serving Size: 1 mini tart
- Calories: 39
- Sugar: 5.1 g
- Sodium: 11.3 mg
- Fat: 1.5 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 6.7 g
- Fiber: 0.5 g
- Protein: 0.1 g
- Cholesterol: 0 mg
