Name: Mini Apple Tarts Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 recipe Flaky Pie Dough, chilled (or 1 store-bought pie crust, thawed if frozen); All-purpose flour, for dusting; 2 tablespoons unsalted butter; 1/4 cup packed dark brown sugar; 1 1/2 teaspoons Apple Pie Spice (see Recipe Notes); 1/4 cup plus 2 tablespoons water, divided; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon vanilla extract; 1 pinch kosher salt; 2 3/4 cups peeled and finely diced firm, sweet-tart apples, such as Pink Lady (2 medium apples); 2 teaspoons cornstarch

I’m so excited to share this Mini Apple Tarts Recipe with you because it’s one of those desserts that just melts your heart—flaky crust, warmly spiced apple filling, and perfectly bite-sized goodness. Whether you want something cute for a party, a cozy snack with tea, or a simple dessert that feels fancy without the fuss, these mini tarts are your new best friend. Stick around, because I’ll walk you through every detail so you nail them on your first try!

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Why You’ll Love This Recipe

Bite-size Bliss: These mini tarts are perfect for sharing or enjoying without guilt—you get all the flavor in a tiny package.
Simple Ingredients: You probably already have most of the ingredients on hand, making this a breeze to whip up anytime.
Flaky, Buttery Crust: Whether you use homemade or store-bought dough, the crust turns out tender and just flaky enough every time.
A Crowd-Pleaser: Trust me, my family goes crazy for these—you’re going to get requests before you know it!

The image shows a close-up of a small pastry with a flaky golden brown crust surrounding a filling of chunky cooked apples. The apples are soft with a warm yellow color, coated in a shiny brown cinnamon-spiced glaze that makes them look juicy and sticky. The filling is packed tightly inside the pastry shell, which has visible layers of crisp dough at the edges. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Mini Apple Tarts, apple tart recipe, bite-sized apple desserts, easy apple tart instructions, flaky apple tart pastry

Ingredients You’ll Need

Each of these ingredients plays a part in making those mini apple tarts just right—from the buttery crust to the juicy, spiced filling. Pro tip: picking the right apple can really elevate your tart experience.

Flat lay of flaky pie dough rolled out on a simple white ceramic plate, a small mound of all-purpose flour nearby, a few small cubes of unsalted butter on a white bowl, dark brown sugar in a small white bowl, a white bowl with a blend of apple pie spices, a white bowl with clear water, a small white bowl holding freshly squeezed lemon juice, a small white bowl with vanilla extract, a few large kosher salt crystals on the side, two medium Pink Lady apples—one whole with bright red and yellow skin, the other peeled and finely diced in a neat pile on a white dish, and a small white bowl containing cornstarch, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mini Apple Tarts, apple tart recipe, bite-sized apple desserts, easy apple tart instructions, flaky apple tart pastry

Flaky Pie Dough: Whether you use a homemade version or store-bought, chilling it well before rolling makes a big difference in the flakiness.
All-purpose Flour: Have this on hand for dusting your work surface—it keeps the dough from sticking and tearing when rolling out.
Unsalted Butter: I always go with unsalted so I can control the salt level in the dough and filling better.
Dark Brown Sugar: Adds a lovely rich sweetness and depth that pairs beautifully with the apples.
Apple Pie Spice: A fragrant blend that gives the filling its cozy, classic apple pie aroma—see my notes below to make your own!
Water: Used to bring together the filling, just keep some extra handy if your apples seem very dry.
Fresh Lemon Juice: This little splash keeps the apples from browning and adds a subtle brightness.
Vanilla Extract: It rounds out the flavors, adding warmth and depth you’ll notice in every bite.
Kosher Salt: Enhances all the sweet flavors without being overpowering.
Firm, Sweet-Tart Apples: I love Pink Lady apples for their perfect balance of tart and sweet, but Granny Smith or Honeycrisp work too. Make sure they’re firm so the filling isn’t mushy.
Cornstarch: Essential for thickening the filling so it doesn’t run all over the place while baking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Mini Apple Tarts Recipe by adding my own twist depending on the season or even what I have in my pantry. Feel free to get creative—you really can’t go wrong here!

Spiced Up: I’ve tried adding a pinch of ground ginger or nutmeg alongside the apple pie spice, and it takes the flavor up a notch without overpowering.
Nutty Crunch: Toasted pecans or walnuts sprinkled on top before baking add a wonderful texture contrast that my family devours.
Dairy-Free Option: Swap the unsalted butter for coconut oil or a dairy-free margarine, and you’re good to go without losing that flaky texture.
Gluten-Free: While I usually use regular dough, I’ve experimented with gluten-free pie crust and had surprisingly great results, so don’t hesitate if you have dietary needs.
Fruit Mix: Swapping some diced pears or adding fresh cranberries with the apples brings seasonal flair and a nice tartness twist.

How to Make Mini Apple Tarts Recipe

Step 1: Prepare Your Dough and Apples

Start by chilling your flaky pie dough—it’s super important because cold dough makes for flaky, tender crusts. While it chills, peel and finely dice your apples into uniform little cubes. This ensures they cook evenly inside your tiny tarts. Toss the apples with the lemon juice right away to keep that lovely fresh color and add brightness. I learned this little step from a baking class—it really makes a difference!

Step 2: Make the Apple Filling

In a skillet, melt unsalted butter and add the brown sugar, apple pie spice, cornstarch, salt, and a splash of water. Stir this gently until it thickens and turns into a luscious, jammy sauce—then mix in your diced apples and vanilla extract. Cook just until the apples start to soften but still have some bite. I always taste a tiny spoonful here; you want it balanced between sweet, spicy, and tart.

Step 3: Roll Out and Cut the Dough

Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Using a small round cutter (or a drinking glass), cut out circles big enough to hold about a tablespoon of filling. Don’t worry if your circles aren’t perfect—it adds charm! If the dough starts to warm up and get sticky, pop it back in the fridge for 10 minutes.

Step 4: Assemble and Bake

Place each dough circle on a parchment-lined baking sheet, spoon the apple filling into the center, and fold over the edges slightly if you like a rustic look. Brush the crust edges with a bit of water or egg wash for a golden finish. Bake at 375°F (190°C) for about 25-30 minutes or until the crust is golden and the filling is bubbly. Your kitchen will smell incredible, trust me.

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Pro Tips for Making Mini Apple Tarts Recipe

Chill the Dough Thoroughly: I can’t stress this enough—cold dough means flaky, not tough crusts.
Uniform Apple Pieces: Dicing apples evenly helps them cook at the same rate, so you avoid some pieces being mushy and some undercooked.
Don’t Overfill: Keep your filling amounts consistent and modest to prevent juices from spilling over and soggy bottoms.
Watch Your Oven Closely: Because of their small size, these tarts can go from beautifully golden to burnt pretty fast—set a timer and keep an eye on them.

How to Serve Mini Apple Tarts Recipe

A group of small tarts arranged on a white tray with a smooth finish, each tart featuring a golden-brown pastry crust forming a thick cup shape. Inside the crust are many small, uneven pieces of cooked apple, coated in a shiny, dark caramel-colored sauce with a slightly sticky texture. The apples have a soft but noticeable texture, with some pieces showing light yellow skin and others more deeply browned from cooking, each tart filled to just below the rim. The tray sits on a white marbled surface that reflects soft light, giving a clean and bright look. photo taken with an iphone --ar 2:3 --v 7 - Mini Apple Tarts, apple tart recipe, bite-sized apple desserts, easy apple tart instructions, flaky apple tart pastry

Garnishes

I love to keep it simple with a light dusting of powdered sugar right before serving. Sometimes I add a tiny dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. Fresh thyme leaves sprinkled on top create a surprising but lovely aroma if you’re feeling fancy.

Side Dishes

These mini apple tarts pair beautifully with a scoop of vanilla ice cream or a cup of hot chai tea. For brunch, I serve them alongside a fresh green salad with toasted nuts to balance sweet and savory flavors.

Creative Ways to Present

For holiday gatherings, I arrange mini tarts on a rustic wooden board with fresh apple slices and cinnamon sticks scattered around. I’ve also served them in cute cupcake liners to make passing them around easier and mess-free—plus, it looks adorable!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature if I plan to eat them within a day or two. For anything longer, I move them to the fridge to keep the filling fresh, though the crust can lose a bit of crispness.

Freezing

My go-to hack is to freeze unbaked assembled mini tarts on a sheet pan, then transfer them to a freezer-safe bag. When ready, bake them straight from frozen, adding a few extra minutes to the baking time. This way, you always have a quick dessert on hand without compromising taste or texture.

Reheating

To revive your mini apple tarts, pop them in a preheated oven at 325°F for about 8-10 minutes. Avoid microwaving if you want to keep the crust flaky and crisp—oven reheating is my secret for that fresh-from-the-bakery feel.

FAQs

Can I use any type of apple for the Mini Apple Tarts Recipe?

Absolutely! While I recommend firm, sweet-tart apples like Pink Lady, Granny Smith, or Honeycrisp because they hold their shape and balance sweetness and tartness well, feel free to experiment based on what’s in season or your taste preferences.
Do I have to make the pie dough from scratch?

Not at all! Using store-bought pie crust saves time and still yields delicious results. Just make sure to thaw it properly and chill it before rolling out to get that flaky, tender crust texture.
How long will the Mini Apple Tarts keep?

They’re best enjoyed fresh the same day, but you can store them in an airtight container at room temperature for up to 2 days. Refrigerating extends their life to about 4-5 days but can soften the crust slightly.
Can I make these ahead of time?

Yes! You can assemble them and freeze before baking. Then just bake straight from the freezer, adding a bit more time. This makes for an easy, impressive dessert anytime you want.

Final Thoughts

I absolutely love how these mini apple tarts come together with simple ingredients but create something absolutely magical every time. This Mini Apple Tarts Recipe has become my go-to when I want to impress guests or just treat my family to a cozy, homemade dessert without stress. Give them a try—you might just find yourself making them over and over, like I do!