Mini Apple Tarts
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
Servings: 6
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 sprinkling
Optional 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.
Nutrition
Calories: 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