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
Scale
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
