These easy apple tarts are loaded with crisp apples, brown sugar, and cinnamon in a buttery crust. These tartlets are ready to serve in just 30 minutes!
Individual mini versions of classic desserts are such a great way to top off any Thanksgiving, Christmas, or special occasion meal. You get the same delicious fall flavors as in these mini Pumpkin Pies or traditional apple pie with little effort. It’s just as fun for the adults as it is for the kids who love that they each get their very own pie!
Table of contents
Mini Apple Pies
These individual tartlets are so darn cute, you may not want to eat them. I mean, you will of course, because they are also darn delicious! They’re a mini version of the classic apple pie or an apple tart but made super easy when you just want a fun way to present a beautiful dessert. This simple recipe is the best of both worlds. It’s quick and the results are adorable, and it tastes exactly like an old-fashioned apple pie. But smaller! These tart pans with removable bottoms are great for serving.
The filling is made with fresh apples, brown sugar, and cinnamon, and when baked, it creates a sweet apple pie filling that is sweet, thick, and syrupy with a sweet and tart balance, loaded with all the flavors of fall.
To make things even more convenient, I used a store-bought refrigerated pie crust in this recipe however making this easy homemade pie crust from scratch is wonderful as well.
Why we love this recipe
- It tastes just like traditional apple pie!
- Made in a fraction of the time and with minimal effort as opposed to a regular-sized dessert.
- It’s quick and easy but looks like it wasn’t.
- Delicious way to top off a meal.
- Easily double or triple the recipe based on how many you need to serve.
- The individual size makes it easy to serve!
- Pie Crusts – This recipe makes 4 smaller crusts out of 2 regular-sized crusts with enough filling for tarts. If you need more, easily double or triple the amount of filling and use more crusts.
- Apples – I like to use granny smith because they’re nice and tart which is a nice contrast to the sweet filling. They also hold up to cooking nicely, without becoming mushy.
- Sugar – Packed brown sugar gives the filling a lovely brown color, a delicious sweetness, and an overall amazing flavor.
- cinnamon – Apples and cinnamon are heavenly. Pair that with brown sugar and you’ve got a signature trio that we all love this time of year.
- Cornstarch – Needed to thicken up the filling to get us that thick syrup consistency. Otherwise, it would be too thin and runny.
- Vanilla – Needed to bring out the flavors and adds a nice warm note to everything!
How to Make this Fruit Tart Recipe
This recipe will come together quickly and easily and be ready in 30 minutes!
Step 1: Heat oven to 350° F. Prep the tart crusts by unrolling the larger-sized crusts onto a floured work surface or parchment paper. Place the tart pan upside down on the dough and cut around it leaving ½ inch around. Repeat this 4 times. Then grease the tart pans with nonstick spray.
Step 2: Place each mini tart crust into their pans and gently press the pie dough into the bottom and sides of the pan. Trim edges of the pan of any excess dough. Keep all excess dough, you’ll use it to top the tarts.
Step 3: Combine thin sliced apples, with brown sugar, cinnamon, cornstarch, and vanilla into a large bowl and mix together. Make sure apples are nicely coated. Divide the apple mixture evenly and fill each pan.
Step 4: Roll out leftover crust and cut into thin strips, using a pizza cutter or sharp knife. Lay strips across each pan, either criss-cross or weaved in a lattice pattern.
Step 5: Bake for 15 minutes until the apples are tender and the edges are light golden brown.
Enjoy warm or at room temperature on its own or with a scoop of vanilla ice cream!
- Although granny smith apples are the best apples to use in my opinion, you can use Macintosh, Cortland or Honey Crisp apples as well if desired.
- Substitute the traditional pie crust with a flaky puff pastry crust or crescent roll dough rolled with a rolling pin to seal the seams.
- Squirt a little lemon juice on the apples before adding them to the filling mixture. Will give it another layer of tartness.
- For a little more spice, add some nutmeg to the cinnamon, or swap for apple pie spice instead.
- Make your own easy homemade pie crust instead of using pre-made refrigerated crusts.
- Allow refrigerated pie crusts to get to room temperature before unrolling to prevent cracking or tearing. You can also place them in the microwave for 10 seconds.
- If your apples are browning too quickly once sliced, squirt a little lemon juice over them.
- Double or triple the recipe if you’re serving a larger crowd.
- Have some of the apple filling mixture leftovers? Save it, cook it on the stovetop with some butter and enjoy it on its own as a treat!
- Brush an egg wash or melted butter onto the top crust with a pastry brush for the even more perfect crust.
As with any apple pie or tart, any topping is just a bonus! Serve the warm tart with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel or salted caramel sauce.
Keep any leftovers in an airtight container and store them in the fridge for up to 3 days.
If you’re like me, you could eat this hot, warm or cold! If you like it at room temperature, take it out of the fridge and let it sit for a bit before eating it. To warm it up, pop it in the microwave or use a toaster oven to heat through.
Easy Apple Tarts
- 2 9-inch refrigerated pie crusts
- 1 large granny smith apple
- ½ cup brown sugar firmly packed
- 1 teaspoon cinnamon
- ½ teaspoon cornstarch
- ½ teaspoon vanilla extract
- Preheat oven to 425° F.
- Spray 4 inch tart pans with non-stick cooking spray.
- Sprinkle a couple of tablespoons of flour onto a cutting board or the counter and unroll the pie crusts .
- Place the tart pan upside down on the dough and cut around each pan at least ½ inch bigger than the pan all the way around.
- Place the dough circle into each pan and gently press it into the bottom and sides of the pans
- Cut the excess dough along the edges of each pan.
- Slice the apple into ⅛″ thin slices.
- In a large bowl, mix the apple slices, brown sugar, cinnamon, cornstarch and vanilla together well, making sure apples are completely covered.
- Divide the apple mixture between each pan.
- Roll out the leftover crust and cut into thin strips. Lay the strips across each pan or crate a lattice pattern if desired.
- Bake for 15 minutes or until the apples are tender and the edges are light brown.
- Enjoy warm or at room temperature.