Mini Apple Tarts Recipes

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APPLE MINI TARTS

My 4 year-old son and I went to a Mommy and Me cooking class, and this is one of the recipes we made together. Great for kids, and fun to make!

Provided by bricookie55

Categories     < 60 Mins

Time 35m

Yield 12 mini tarts, 12 serving(s)

Number Of Ingredients 11



Apple Mini Tarts image

Steps:

  • Preheat oven to 375 degrees.
  • Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
  • For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
  • Spoon apple filling into 12 crusts.
  • For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
  • Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

Nutrition Facts : Calories 132.7, Fat 7.6, SaturatedFat 2.7, Cholesterol 24.1, Sodium 102.8, Carbohydrate 14.6, Fiber 1.2, Sugar 5.8, Protein 2

1 pie crust, refrigerated
2 ounces cream cheese, softened
1/8 cup brown sugar
1 egg
1 tablespoon flour
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
2 granny smith apples, peeled and chopped into small pieces
1 tablespoon brown sugar
1 tablespoon flour
1/2 tablespoon butter

MINI APPLE PIES

Provided by Kardea Brown

Categories     dessert

Time 35m

Yield 15 mini pies

Number Of Ingredients 18



Mini Apple Pies image

Steps:

  • Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
  • For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
  • Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
  • For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
  • To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.

15 mini phyllo shells (1.9-ounce box)
1 tablespoon unsalted butter
2 sweet, crisp apples, such as Honeycrisp, Pink Lady or Jonagold, peeled and cut into 1/2-inch dice
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of kosher salt
1 teaspoon lemon juice
2 tablespoons light brown sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup whole-wheat flour
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 tablespoon honey
1/4 cup sliced almonds

FRESH APPLE TARTS

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.

Provided by Punkin

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 16

Number Of Ingredients 11



Fresh Apple Tarts image

Steps:

  • In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
  • While the dough is chilling, prepare the apple filling.
  • In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
  • Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
  • Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
  • Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g

4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1.063 cups unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
4 Granny Smith apples - peeled, cored and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar)

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Here's what you need: apples, sugar, unsalted butter, salt, lemon, puff pastry, large muffin tin

Provided by Tasty

Categories     Desserts

Yield 6 tarts

Number Of Ingredients 7



Mini Caramel Apple Tarts (Tarte Tatin) Recipe by Tasty image

Steps:

  • To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
  • In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
  • Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
  • Cut puff pastry into circles to fit just within the top of your muffin tin.
  • Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
  • Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, Sugar 37 grams

3 apples, for one muffin tin's worth of apples, preferably Pink Lady or Braeburn
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
½ lemon, juiced
1 sheet puff pastry
large muffin tin

MINI APPLE TARTES TATIN

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, "The Last Course," is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you'll need more puff pastry, but everything else remains the same.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 5



Mini Apple Tartes Tatin image

Steps:

  • Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.
  • Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.
  • Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.
  • Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.
  • Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.
  • Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.
  • When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don't worry if some of the caramel runs out.

1 cup/200 grams granulated sugar
1 teaspoon light corn syrup
4 tablespoons/55 grams unsalted butter (1/2 stick), cut into 1-inch pieces
3 medium Granny Smith or other tart, firm apples, peeled
8 ounces/225 grams puff pastry, preferably all-butter, thawed in the refrigerator

MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)

These little tasty treats are always a hit. They taste just like an apple pie, except they are mini sized and easy to eat. They are great to take to a party because there is not cutting and serving needed. People always rave about these. I think their pretty tasty too! My hubby loves to eat them warm with vanilla ice cream on the side. Maybe a little caramel sauce drizzled over top! Mmmmm...

Provided by Sarah in New York

Categories     Dessert

Time 38m

Yield 12 pies, 12 serving(s)

Number Of Ingredients 9



Mini Apple Pies (So Easy, Not Much Hassle!) image

Steps:

  • Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
  • In food processor blend flour, salt and butter until it looks like little peas.
  • Add in water and blend just until it looks like it's sticking.
  • Take out and combine it by hand until well blended.
  • Roll out on lightly floured surface until about 1/4 inch thick.
  • Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
  • Note: you can use the rest of the crust for anything you may want to do on top of the pies.
  • Press each circle in muffin tins until all the way up each side, to form little bowls.
  • Mix by hand all filling ingredients and spoon into muffin bowls.
  • Cut up butter into 12 little pieces and place one piece on each pie.
  • You can decorate them anyway you like with extra crust, or just leave plain.
  • Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
  • When cool, just loosen with a spoon and they'll come right out!

2 cups flour
2/3 cup butter (chilled)
1 teaspoon salt
4 tablespoons water
5 medium apples (peeled and chopped up into small pieces)
3/4 cup sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter (chilled)

APPLE ROSE MINI TARTS

Learn how to make Apple Rose Mini Tarts with this helpful video tutorial. These mini apple rose tarts are fun for the whole family to make.

Provided by My Food and Family

Categories     Home

Time 1h55m

Yield 6 servings

Number Of Ingredients 6



Apple Rose Mini Tarts image

Steps:

  • Cut apples lengthwise in half, then cut each half crosswise into 15 thin slices.
  • Cook water and 2 Tbsp. honey in medium saucepan on medium heat 2 to 3 min. or until heated through. Add apples; stir. Cover; simmer on medium-low heat 5 to 8 min. or just until apples are softened, stirring occasionally. Drain apples; spread onto rimmed baking sheet. Cool completely.
  • Heat oven to 350ºF. Melt chocolate as directed on package. Mix with Neufchatel until blended.
  • Unfold pastry sheet on lightly floured surface; cut crosswise into 6 strips. Spread with Neufchatel mixture. Arrange 5 apple slices, overlapping slightly, down one long side of each pastry strip, extending tops of apple slices slightly over top edge of pastry strip.
  • Spray 6 muffin pan cups with cooking spray. Roll up each pastry strip, starting at one short end. Stand, apple sides up, in prepared muffin cups.
  • Bake 40 to 45 min. or until golden brown. Cool slightly.
  • Microwave remaining honey in microwaveable bowl on HIGH 10 sec. or just until warmed; brush onto tarts.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 11 g, Protein 4 g

2 small McIntosh apples
1/4 cup water
2 Tbsp. plus 1 tsp. honey, divided
2 oz. BAKER'S White Chocolate, broken into small pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

INDIVIDUAL RUSTIC APPLE TARTS

For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential -- destined, perhaps, to be used in a dessert recipe, such as this one for rustic individual tarts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 6

Number Of Ingredients 9



Individual Rustic Apple Tarts image

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with a Silpat; set aside. Roll out dough to a 1/8-inch thickness. Cut out six 6-inch rounds. Transfer rounds to prepared baking sheet. Reserve dough scraps for another use.
  • Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Toss to combine. Sprinkle each dough round with sugar. Place 1 tablespoon of applesauce in center of each round. Mound apples over applesauce, leaving a 1-inch border. Fold dough up and over apples, making a crease or fold every 1 to 2 inches to enclose fruit and prevent juices from seeping out. Refrigerate for 30 minutes.
  • Lightly beat egg to make egg wash. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 30 minutes.

Pate Brisee for Plum Crumb Pie
2 tablespoons all-purpose flour, plus more for dusting
2 pounds Rome, Empire, or any good baking apples, peeled and sliced 1/4 inch thick
1/4 cup sugar, plus more for sprinkling
Juice of 1/2 lemon (2 tablespoons)
Pinch of ground cinnamon
Pinch of salt
6 tablespoons Applesauce, or good-quality prepared applesauce
1 large egg

MINI APPLE RUSTIC TARTS

Need to use up leftover pie filling? These cute tarts from our Test Kitchen have a golden crust brimming with a sweet-tart apple and cherry filling.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 8



Mini Apple Rustic Tarts image

Steps:

  • Divide pastry in half. On a lightly floured surface, roll each half into a 9-in. circle. Transfer to a parchment paper-lined baking sheet. , In a small bowl, combine the pie filling, cherries, ginger and cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Beat egg white and water; brush over folded pastry. Sprinkle with sugar. , Bake at 400° for 20-25 minutes or until crusts are lightly browned. Using parchment paper, slide tarts onto a wire rack to cool.

Nutrition Facts : Calories 327 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 233mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

Pastry for single-crust pie (9 inches)
1 cup apple pie filling
2 tablespoons dried cherries
1 teaspoon finely chopped crystallized ginger
1/4 teaspoon ground cinnamon
1 egg white
1 tablespoon water
1 teaspoon coarse sugar

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From thesaltypot.com


BEST APPLE TOFFEE TARTS RECIPES | FOOD NETWORK CANADA
On a lightly floured surface, roll out pastry to 18 x 12-inch rectangle. Cut out dough to line a 24 mini muffin tin or 24 mini tart shells. Re-roll pastry if needed. Dock dough with a fork. Arrange apples inside and top with toffee bits. Brush edges of pastry with egg wash. Transfer to baking sheet. Bake for 18 to 20 minutes, until puffed and a ...
From foodnetwork.ca


MINI APPLE TART RECIPE - JUGGLING ACT MAMA
Peel, core and cut the apples into a small dice. (Optional step, toss the apples with a little bit of lemon juice to prevent browning.) In a large bowl, mix the apples with the flour, sugars, and spices. Toss to coat and set aside. Preheat the …
From jugglingactmama.com


MUFFIN TIN MINI APPLE PIES - JUST A TASTE
Preheat the oven to 425°F. In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour. Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes. Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
From justataste.com


MINI APPLE TARTS, GRAIN-FREE AND GLUTEN-FREE • JOYOUS HEALTH
Using a large round cut out (I used the top of a toddler food bowl) cut out circles. Make sure the cut out is about 10-15% larger than the diameter of your tart pan. Place each round cut out in to tart pan and press down. Divide sliced apple between each tart. I placed it in layers and sprinkled with cinnamon. Place tart pans on a large baking ...
From joyoushealth.com


21 AMAZING MINI TART RECIPES THAT YOU WILL LOVE!
However you plan to enjoy them, these 21 mini tart recipes are as sweet as they are tart. 21. Mini Lemon Tarts. Mini Lemon tarts with strawberries consist of a pate sablee crust, lemon curd, Italian meringue, and thinly sliced strawberries. I’m sure the components aren’t too surprising, but we often use French meringue for tarts and pies ...
From crispyfoodidea.com


APPLE TART RECIPES - FRENCH, RUSTIC, MINI & MORE | TASTE OF HOME
Apple Frangipane Phyllo Tart. An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.—Jessie Sarrazin, Livingston, Montana.
From tasteofhome.com


MINI CINNAMON APPLE TARTS - EMILY BITES
Instructions. Pre-heat the oven to 350. Lightly mist 24 cups in a mini-muffin tin with cooking spray and set aside. In a small dish, mix together 10 teaspoons (3 tablespoons + 1 teaspoon) of sugar and two teaspoons of cinnamon. On a sheet of parchment paper or a clean surface, lay out the wonton wrappers.
From emilybites.com


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