These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 

I love apple pie, and I thought it would be fun to develop a recipe for a mini tart version. These came out so delicious and are almost as fun to make as they are to eat. These are easy enough for kids to help with too.

The Tart Molds:

These particular tart molds are my absolute favorite. Why? For one, they are the perfect size, measuring 3-inches across, making them the ideal size for a handheld dessert. And the best part is they have a removable/push-up bottom, allowing the tarts to come out so easily with really no effort at all.  You can find these great mini-tart pans here.

I’ve written this recipe and the instructions using these tart molds, but you can also use a standard muffin pan. Of course, the finished product will look slightly different, but the taste will be the same.

Step by Step Instructions (with photos):

To start, you’ll need two pie crusts, either homemade or store-bought.

If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them. If you use a homemade pie crust, roll it out into a ⅛” thick circle on a lightly floured surface.

Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling. Place the tarts in the refrigerator for 20-30 minutes to chill the dough.

While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside.

Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and salt.

It’s always better to mix your dry ingredients before adding the butter. It helps to ensure that the dry ingredients are evenly mixed together.

Once your dry ingredients are well combined, add the melted butter, stirring with a fork. Using a fork helps you to fluff the topping as you stir. Using a spoon or spatula can compact your topping and cause large clumps.

Remove the tarts from the refrigerator and fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl). Then add one tablespoon of the topping.

Bake in a preheated oven (400°F) for 20 to 25 minutes. The crust should be beginning to brown, and the filling should be hot and bubbly.

Move the pan to a cooling rack and allow the tarts to cool for 15 minutes. When the molds are cool enough to touch, pick one up and press up on the bottom with your fingers, lifting the tart out of the mold. Remove the round mold circle from the bottom of the tart and allow the tart to finish cooling on the cooling rack. Repeat with the remaining tarts.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Freezing the Tarts:

If you want to make a large batch to have on hand or make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when ready to use them, thaw to room temperature, and they are ready to serve.

Tart Pans: