Mini Apple Tarts

The filling is a simple mixture of brown sugar, unsalted butter, cinnamon, and lemon juice. Here’s the recipe for the PIE CRUST. I love the smell of apples when baking, the whole house smells so divine. It reminds me of so many holiday gatherings with family and friends. Get a cup of coffee, sit down, and enjoy a piece of Mini Apple Tarts!

Jump to Recipe

what is the difference between a pie and a tart

If you’re going to ask me, I don’t see much of a difference between a pie and a tart as far as the crust. However, they’re two distinct things but close enough to be cousins. I see tarts as smaller than the actual pies. When I make tarts, I use my mini pie dish or heat-proof tart molds. These molds are about 4″ round with fluted edges or sometimes called tartlet pans. The recipe for the pie crust is the same recipe I use for my tarts. I went ahead and google the difference, they say tarts have only the bottom crust and no top. While the pie can have both a bottom and top crust. Also, tarts have a thicker crust. 

You decide which one you like best. All I can say is that these Mini Apple Tarts are so delicious and the best dessert you’ll ever have for this coming holiday. You’ll be the judge, make it and let me know in the comment below what you think. 

Ingredients and Substitutions

• The apple pie crust. You’ll need all-purpose flour, powdered sugar, cold butter, salt, cold water, and apple cider vinegar. You’re probably asking, “why apple cider vinegar”? The vinegar helps neutralize the protein in the gluten which makes it softer instead of chewy. Your dough is not going to taste sour, it’ll help prevents the formation of gluten which makes the crust tough but will not alter the taste. I find that vinegar also helps the crust to become flakier. 
• Pick the best-looking apples. Most bakers like to use golden delicious or granny smith’s because it contrasts the sweet and tart flavor of the pie. I use Gala or Fuji apples or whatever looks fresh and plump. 
• Brown sugar. I like to use light brown sugar but if want it a bit healthier, then use maple syrup or coconut plum sugar. 
• Honey adds an earthy flavor that I like the most.
• Fresh lemon juice prevents the apples from browning. And it also gives a nice tart flavor. 
• Adding flour makes the sauce thicken and it also prevents the apple filling to ooze out of the crust. 
• Cinnamon and unsalted butter are the two ingredients that make your pie amazingly delicious. Cinnamon is the best spice for any dessert, I also love to add it to my hot cup of spiced latte. 
• A pinch of salt is always a must. It helps lift the flavor of your dish or dessert. 
• For the egg wash, combine egg yolks and heavy cream or milk, and stir to combine. 
• Substitutions: Use pear instead of apple. If you don’t have time to make the pie crust, you can buy a ready-made crust from the store. 

how to make the Mini Apple Tarts

1. Roll one batch of the pie crust. Use a cookie cutter and cut them to fit into the tart molds or tartlet pans. If you don’t have tartlet pans, you can use muffin pans. Press the sides to make sure the dough is nicely snug inside the pans. Chill the prepared pie crust in the fridge for at least 30 minutes or an hour before filling them with the apple pie filling. When the pie crusts are ready, preheat the oven to 375ºF. 
2. In the meantime, combine the apple wedges, 2 tablespoons butter, cinnamon, brown sugar, flour, and salt. Constantly stir until the sugar dissolves. 
3. Ready to fill the prepared crusts. Brush the top of the pie crust with egg wash to get a nice golden color. Fill each crust with the apple filling. Line the apple wedges inside the mini pie dish or fan them out. 
4. It’s time to bake. Drizzle a teaspoon of the remaining sauce from the filling on top of each pie. Add the remaining cubed butter on top. And bake for 25-30 minutes or until the top bubbles and the crust is golden brown. Cool before serving. 

recommended recipes

get free one week meal prepping recipes