Home · Recipes · Desserts & Baking · Pies & Tarts Mini Apple Tarts Author: Maryanne CabreraPublished: Oct 29, 2013Updated: Sep 10, 2024 View Recipe4 ReviewsThis post may contain affiliate links. Read our disclosure policy. A quick and easy way to make apple pie! Mini apple tarts are made with store-bought pie dough and filled with cinnamon spiced apple slices. Serve these cozy individual-sized tarts with a scoop of vanilla ice cream! Table of Contents IngredientsRecommended EquipmentAssembly InstructionsFAQ and TipsServing SuggestionsRelated RecipesMini Apple TartsView moreView less I’m all for homemade and making desserts from scratch. However, there are times when that is not feasible. There is absolutely nothing wrong with getting a little help from store-bought, pre-made items! These semi-homemade mini apple pie tarts made with store bought frozen pie dough! This saves you time, energy, and makes apple pie assembly fool proof. Especially during the busy holiday months, simplicity is key! Ingredients These mini apple tarts are a super shortcut version of the classic apple. If you have time, go ahead and make from scratch classic double crust pie dough. Otherwise, use convenient store-bought frozen pie dough to save time! I recommend using Trader Joe’s frozen pie crust (it contains 2 rolls). This version is simply made with flour, oil, butter, sugar and salt. For the sake of taste and flavor, try to use a pie crust that contains butter. Also, butter pie crusts bake up flakier! Granny Smith apples are most commonly used for apple pie. This is a popular choice for two key reasons. 1. Texture: Granny Smith apple keep their shape and hold up well during baking. You won’t end up with mushy apple slices! 2. Flavor: The iconic tart flavor of Granny Smiths pair well with sugar and spices. This creates a well balanced dessert that isn’t too sweet. The sliced apples are tossed in a mixture of sugar, cinnamon, salt, lemon juice and ground cinnamon. That’s it. Since this is a shallow tart, instead of a deep dish pie, there is no need for thickening agents like flour or cornstarch. Recommended Equipment You have several options for making these mini apple pies. Disposable Mini Pie Pans: Disposable pans are great for sharing or gifting mini apple tarts. There are several varieties to choose from such as: 5-inch foil mini pans, straight edge mini tart pans, or paper mold mini cups. Mini Tart Pan: I highly recommend these 5-inch removable bottom fluted mini tart pans. The removable bottom allows your to effortlessly umold the finished pie from the tart shell. Nonstick Mini Pie Pans: These 5-inch mini pie pans come in a set of four. They are great for making a variety of pies, cobblers, and quiches. However, you may experience some difficulty with unmolding the pie. Use any leftover remaining pie dough to stamp out little decorations. These plunger-style leaf cookie cutters are great for autumn and the holiday season. Or, cover the tart with a weaved lattice topping. Assembly Instructions STEP 1: Preheat oven to 400℉. Roll dough to 1/4-inch thickness. Cut out circles slightly larger than the tart shell mold. STEP 2: Carefully transfer cut out dough to tart shell. Press dough into the bottom and up the sides of the mold. STEP 3: Roll rolling pin over the edges of the tart shell mold to trim off excess dough. Keep chilled until ready to use. Repeat until you have lined all the tart shells. Gather excess dough and save for decoration. STEP 4: Toss together sliced applies, sugar, cinnamon, salt, and lemon juice. Let sit for 5-10 minutes to allow apples to soak in mixture. STEP 5: Arrange apples inside lined tart shells. The apple mixture will expel a bit of liquid. Add about one tablespoon of liquid to each tart shell for moisture. STEP 6: Stamp out decorated cut out designs using pie dough scraps. Arrange on filed tart. If desired, lightly brush exposed dough with your choice of egg wash or water. Sprinkle turbinado sugar over dough. Bake until golden brown. FAQ and Tips How fix broken or torn pie dough? Simply pinch any tears back together. Use a rolling pin to smooth out the dough. Dough should be slightly chilled, not warm or room temperature. If dough is too warm, pop it back in the fridge for a few minutes to chill. Why use egg wash? What are some alternatives? Optional egg wash (whisked egg with a pinch of salt) or heavy cream wash gives the baked pie dough additional shine and color. It also acts like a glue binding the turbinado sugar to the dough. Water is another good option to help sugar stick. However, water will not help brown the pie dough. Can Granny Smith apples be mixed with other varieties? Granny Smiths are best for apple pie because the maintain they texture and flavor during baking. Honeycrisp, Braeburn, Pink Lady, and Jonathan are other suitable apple varieties. Serving Suggestions These mini apple tarts are the perfect dessert! The combination of the buttery pie dough crust paired with the slightly tart spiced apples and the crunchy turbinado sugar bits is so comforting and delicious. Serve the warm pie with a hefty scoop of ice cream to elevate the dessert even more! Vanilla ice cream is a lovely contrast against the warm, spiced apples. Or, top the pie with a dollop of whipped cream. A drizzle of warm caramel or butterscotch would also add another dimension of flavor. Apple tarts may be served at room temperature, chilled, or warmed up. Store cooled tarts in a covered container at room temperature for 24 hours. Or, keep covered in the fridge for up to three days. Related Recipes Apple Cinnamon Rolls Caramel Apple Sheet Cake Cinnamon Apple Pancakes Apple Coffee Cake Mini Apple Tarts No ratings yet A quick and easy way to make apple pie! Mini apple tarts are made with store-bought pie dough and filled with cinnamon spiced apple slices. Serve these cozy individual-sized tarts with a scoop of vanilla ice cream! Yield: makes six 5-inch tarts Prep Time: 25 minutes minutesCook Time: 30 minutes minutes Servings: 6 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 package frozen double crust pie dough*▢ 3 medium Granny Smith apples, peeled, cored, sliced thin▢ ¼ cup granulated sugar (50 g)▢ 1 teaspoon ground cinnamon▢ ¼ teaspoon fine sea salt or kosher salt▢ 1 Tablespoon fresh squeezed lemon juice▢ turbinado sugar, as needed for sprinklingOptional Washes:▢ 1 large whisked egg ▢ 1 tablespoon heavy cream or half&half or milk▢ 1 tablespoon water Instructions Defrost pie dough as indicated in package instructions.Preheat oven to 400℉.Roll out dough to about ¼-inch thickness. Cut out circles a little larger than the tart mod, about 6½-inches in diameter. Carefully transfer cut out dough to tart shell. Press dough into the tart shell mold. Roll rolling pin over the edges of the tart shell to trim excess dough. Repeat until you have lined six 5-inch tart shells with removable bottoms. Keep in the fridge until ready to fill with apples. Gather excess dough and knead together. Roll out to about ¼-inch thickness. Using a small leaf cookie cutter (or any desired shape) cut out decorative piece to lay on top of tart. Keep chilled in the fridge while you prepare apples. In a medium bowl, toss together sliced apples, sugar, cinnamon, salt, and lemon juice. Adjust with additional sugar or cinnamon, according to taste. The mixture will get sweeter after baking. Cover mixture with plastic wrap and let sit for 5-10 minutes to allow apple to expel a little moisture.Arrange apple slices on prepared tart shells. Add decorative pie dough cut-outs on top. Lightly brush dough cut-outs with egg wash or cream*. Sprinkle turbinado sugar as desired. Bake for 30-40 minutes until crust is golden brown and cooked through. To check for doneness, lift crust and check if bottom is golden brown. Let cool slightly before serving.If desired, drizzle with caramel, add a scoop of ice cream, or add a dollop of whipped cream. Apple tart can be served warm, at room temperature, or chilled. Notes I used the 22 oz (2-crust) pie dough from Trader Joe’s 3 medium apples is roughly 18 oz or 510 grams. This amount will perfectly fill six tarts. Add more apples if you want fuller tarts. Optional egg wash or cream wash will give pie dough additional shine and color. It will also allow the turbinado sugar to stick better. You may also brush with water. STORAGE: Store cooled tart in a covered container overnight at room temperature. Keep in a covered container in the fridge for longer storage, up to three days. Serve chilled, room temperature, or warmed up. NutritionCalories: 416kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 398mg | Potassium: 173mg | Fiber: 4g | Sugar: 18g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.