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!
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Servings 12Mini Pies
2pie crusts, store-bought or homemade
2½cupsdiced apples,about 2 apples
¼teaspoon ground ginger
Preheat the oven to 400°F
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.**If you don't have mini tart molds, you can use a standard muffin pan.
Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.
While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.
In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.
Putting Tarts Together:
Remove the tarts from the refrigerator. 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).
Top each tart with one tablespoon of topping.
Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
Store cooled tarts in an airtight container in the refrigerator for up to 4 days.
**There is a link to buy these mini tart pans in the blog post.Freezing the Tarts: If you want to make a large batch to have on hand or want to 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 you are ready to use them, thaw to room temperature, and they are ready to serve.