Mini Apple Tarts
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This delightful Mini Apple Tarts Recipe brings together tender, spiced apples nestled in a buttery shortcrust pastry. Each tart is filled with thinly sliced apples, sweetened and perfectly spiced with cinnamon and nutmeg, then baked to golden perfection. These bite-sized treats offer the warm flavors of fall in every bite!
Mini Apple Tarts Recipe
As the cooler weather settles in, these mini apple tarts are the perfect way to enjoy the flavors of fall.
The buttery shortcrust pastry holds a delightful filling of tender apples, sweetened and spiced with cinnamon and nutmeg.
The apple slices are carefully arranged, creating a beautiful rose-like design in each tart, adding both elegance and taste.
Whether enjoyed as a cozy afternoon treat or served warm with a scoop of vanilla ice cream, these mini tarts are an irresistible nod to the harvest season and deal for holiday gatherings!
What are the best apples for mini apple tarts?
Besides Pink Lady, which is ideal for its sweet-tart balance, Fuji, Royal Gala, and Granny Smith apples also work wonderfully in mini apple tarts. Each variety brings its own texture and flavor.
Fuji and Royal Gala add sweetness, while Granny Smith apples offer a tart, firm bite that contrasts beautifully with the buttery pastry. Pink Lady is my top pick for this tart recipe, offering just the right sweetness to balance the warm spices.
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What’s the difference between apple pie and apple tart?
The main difference between an apple pie and an apple tart is in their structure and presentation. Apple pies typically have a pastry crust on both the bottom and the top, enclosing the apple filling. They are usually baked in a deep pie dish.
Apple tarts, on the other hand, are more open-faced with the filling exposed on top, baked in a shallower pan with only a bottom crust. Tarts often have a more refined presentation, with the apple slices arranged neatly on top.
Can I make the mini apple tarts ahead of time?
Yes! You can prepare the apple filling and the pastry ahead of time. Store the filling in an airtight container in the fridge for up to 2 days. However, note that the filling will solidify due to the butter. It’s best to gently warm it through slightly, not until hot, just until the butter re-melts and the filling becomes easier to handle.
The shortcrust pastry can be made and refrigerated for up to 3 days or frozen for up to a month. When you’re ready to bake, simply assemble and bake the tarts fresh.
How to store mini apple tarts
Store: Keep the mini apple tarts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Freeze: Place the cooled tarts in a single layer in a freezer-safe container or bag, making sure they are not stacked. Freeze for up to 2 months.
Thaw & Reheat: To thaw, leave the tarts in the refrigerator overnight, or let them sit at room temperature for a few hours before reheating. To reheat, place the tarts in a preheated oven at 180°C (350°F) or an air fryer for about 5-8 minutes until warmed through and slightly crisp.
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Mini Apple Tarts
Ingredients
Apple Filling
- 6 cups (800g) large Pink Lady Apples, or Granny Smith, Fuji, Royal Gala
- 80 g unsalted butter
- 1/2 cup superfine / caster sugar
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 Tbsp cornstarch
- 3 Tbsp water
Shortcrust Pastry
- 2 1/2 cups (310g) all-purpose flour, spoon & leveled
- 1/2 cup powdered sugar
- 180 g unsalted butter, chilled and chopped into large cubes
- 3 Tbsp cold water
- 2 tsp powdered sugar, to dust finished tarts
Instructions
- Prepare Apples: Peel and core the apples, then cut them into thin slices/wedges.
- Cook Butter and Sugar: In a medium-sized saucepan, melt the butter with the sugar and bring to a boil. Once boiling, reduce heat to low and stir in the vanilla, cinnamon, and nutmeg.
- Simmer Apples: Add the sliced apples to the pot and bring the mixture back to a boil. Reduce the heat to low-medium and simmer for 10-15 minutes, stirring occasionally, until the apples are soft and fork-tender, not mushy. Reduce heat to low.
- Thicken: In a small bowl, mix the cornstarch with the water until smooth. Stir this into the simmering apples during the last couple of minutes, cooking for 1-2 minutes until the sauce thickens. Remove from heat and allow the mixture to cool to room temperature.
Shortcrust Pastry
- Preheat Oven: Preheat to 356ºF (180ºC). Grease two 12-hole shallow patty cake pans with butter and set aside.
- Mix Dry Ingredients: In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to combine.
- Add Butter: Add the cold cubed butter and pulse for about 15 seconds until the mixture resembles coarse crumbs.
- Add Water: With the processor running, slowly drizzle in the cold water, one tablespoon at a time, until the mixture forms a rough dough. If it's too dry, add another tablespoon of water.
- Knead Dough: Turn the dough out onto a lightly floured surface and bring it together, lightly kneading if needed. Do not over-knead.
- Roll Out Dough: Divide the dough into two halves. Roll out one half to about 4mm-5mm thickness and 30-35cm in diameter. Use a round 8cm (3 inch) cookie cutter to cut out shapes for the tart bases. You should get 24 bases, re-rolling excess dough if needed.
- Place in Pan: Gently press the dough rounds into the greased shallow patty pans.
Fill Tarts
- Arrange Apples: Start by placing the apple slices in an overlapping circular pattern around the outer edge of each mini tart. Continue layering the slices, slightly overlapping, working toward the center. Due to the small size of the tarts, the center will naturally be filled as you layer the slices, creating a neat, floral effect without needing to roll extra slices for the middle.
- Bake Tarts: Bake for 15-20 minutes until the pastry is slightly golden. Some areas will be pale, which is fine, avoid over-baking to keep the pastry soft.
- Cool: Let the tarts cool in the pan for 5 minutes before transferring them to a wire rack. Dust with powdered sugar and enjoy!