Mini Apple Tarts recipe: Perfect when you want individual desserts for a special occasion. The bottom is a shortbread crust, the filling is made of cinnamon-spiced apples, and the topping is an easy oat streusel. Make this special dessert recipe the next time you want to impress your dinner guests! Recipe makes four delicious individual apple tarts.

MAKING | Mini Apple Tarts

Why mini?

These are great for an extra special dessert, everyone gets their own tart! Or, if you need an easy to-go treat, these are great to make for your foodies friends. Plus, this recipe can easily be doubled if you need more.

What is the difference between an apple tart and apple pie?

Apple pie = pie dough + filling +topping (pie crust or oat streusel)

Apple tart = tart dough + filling + topping (oat streusel, whipped cream, chantilly cream, etc)

The crust is the difference! Tarts have a smaller bottom versus pie. Simply, the sides do not go all the way up to the pan’s edge. Additionally, tart crusts are “shorter.” This means the gluten strands are cut extra short with tiny bits of butter. This makes it crumble-like. Pie crusts are flakey because butter is left into small to medium chunks, causing more flakes than crumbles in the dough.

Can I make this into one large tart?

Yes! If you do, use a 9 inch round tart shell that has a removeable bottom and grease it with non-aerosol spray.

PARTS | Mini Apple Tarts

This recipe contains three main components, or parts, for four mini apple tarts.

• Crust: A homemade shortbread crust
  • 1/2 cup all purpose flour
  • 5 tablespoons + 1 teaspoon powdered sugar
  • 1/4 cup (4 tablespoons) unsalted, cubed, and chilled butter
  • 1/2 teaspoon fine sea salt
  • Put all ingredients in a standing kitchen mixer with a paddle attachment. Mix on low speed until it looks like medium crumbles. This will take 5-10 minutes, depending on the speed. Baking tip: Do not OVER mix and have the dough turn into a solid. You want crumbles! This ensure the crust is tender.

• Apple filling
  • Peel, core, and dice 2 large under-ripe Granny Smith apples (14 oz or 400 grams). The apples should be 1/2 inch cubes. Place in a large bowl. Add 1/2 teaspoon lemon juice and stir to coat.

• Mix together in a small bowl: 1 tablespoon white sugar, 1 tablespoon brown sugar, 2 tablespoons all purpose flour, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon sea salt. Add to apples and coat evening. I do this with my hands and spatula.

• Place a large non-stick skillet over medium heat and melt 1 tablespoon unsalted butter. Add apple mixture and cook for 2-4 minutes. When you are cooking, add 3-4 tablespoon warm water. This will help start thickening the filling and pre-cook the apples. Remove pan from heat. Let slightly cool. Baking tip: Cook for 2-4 minutes, only! If you cook ’em too long, the filling will become too soft.

• Oat Streusel:
  • 1/2 cup traditional oats (not instant)
  • 2 tablespoon brown sugar
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon cinnamon (optional)
  • Place all ingredients in a food processor. Blend for 2-3 minutes or until mixture looks like crumbles.
  • Baking tip: I like to make one batch of my oat streusel recipe and keep it in the freezer during the fall and holiday baking season. If you plan on doing more baking, feel free to make one oat streusel recipe, use what you need for the mini apple tarts, and freeze the rest in an air tight container or plastic bag.
• Mini tart pans: I used these tart pans, which are disposable and you can bake in ’em just fine. Use whatever you have on hand!

STEPS | Mini Apple Tarts

The hardest part is scheduling to make each component of the tart. The crust and oat streusel can be made one day before baking. The filling needs to be made the day of baking the mini apple tarts.

Step one: Make the crust. It needs to look like crumbles. Scoop 1/3 cup into each tart pan. Use a ramekin, or bottom of a glass, to “flatten” the dough onto the bottom and sides. Also, use your fingers to make sure the crust is evenly pressed into the pan. This will be time consuming, so prep for it!

Step two: Place the tart shells in fridge and chill for 30-60 minutes. Make the oat streusel topping. Set in a bowl and aside until baking. Pre-heat oven to 375 degrees F and place the chilled tart pans onto a cookie sheet. Bake in oven for only 15 minutes. You want to par-bake the crust, not fully bake it. They will look slightly golden. Cool for 15-20 minutes on the kitchen counter.

Baking tip: You can do step one and two the day before baking. This will save you time!

Step three: Pre-heat oven to 425 degrees F. Make the filling. Let it cool, on the stove top, for 10 minutes. Scoop the filling evenly between the four tart pans.

Step four: Evenly top each tart pan with the oat streusel. Place tart pans on a cookie sheet and bake for 25 minutes. It is done once you see golden bubbles around the edges.

Step five: Let cool for 1-2 hours before eating. This will help thicken the filling and avoiding having a soggy bottom. Eat and enjoy!

Baking tip: You can bake these tarts the day before you eat ’em. If you plan on eating them with one day, you can store them in a container on your kitchen counter. Longer, around 2-4 days? Store in the fridge.

TROUBLESHOOTING | Mini Apple Tarts

My filling is super wet and looks like applesauce! What happened?

The apples were over cooked on the stove top. When in doubt, cook the apples less. Make sure to use only 3-4 tablespoons water, avoid using more.

Or, over ripe apples were used. This isn’t a common, but it is a possibility. Make sure you pick under ripe to ripe Granny Smith apples.

My crust is under cooked and soggy.

The crust wasn’t par-baked long enough. Look for a light golden color. When in doubt, bake the crust for 1-2 minutes longer.

The filling seems gummy and dry.

Too much flour or not enough water was used. Make sure to only use 2 tablespoons flour and 3-4 tablespoons water. You want slightly more liquid to make sure you have a juice-y filling.

Looking for more baking inspiration? Check out my other pie, tart, and galette recipes.

Want some greater Seattle and Eastside foodie recommendations? Check out some of my latest reviews here.

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