Mini apple tarts are super easy and fun to make. I made these for my daughter's Medieval Fair and they turned out great! With the right tools, this is a fast and doable dessert that is delicious and adorable. Using the Johnny Apple Peeler makes it so easy to get the peeled and diced apple pieces needed for this filling. Simply core and peel your apples on the Johnny Apple Peeler and they are ready to chop quickly into small pieces.
Then next thing that makes these quick is to use a ready made refrigerated pie crust. Unroll it and use a 2 1/2" circle cutter.
Simply press the mini pie crusts into your mini muffin tin and they fit perfectly! One pie crust does about 12 but you can get another 8 out of the scraps by rolling the dough scraps back out. I got a total of 40 out of 2 pie crusts.
For the filling you soften 2 ounces of cream cheese and add 1/4 cup of brown sugar, 1 egg, 1 tablespoon of flour, 1/4 tsp cinnamon, 1/4 teaspoon vanilla and 2 apples peeled and diced into small pieces.
Fill each little tart and then sprinkle the brown sugar, flour, butter crumb topping!
Bake in an oven at 375 degrees for 18-20 minutes. Mine were done at 18.
Mini tarts are great for parties, family get togethers, and holidays!
Apple Mini Tarts
- 2 pie crusts, refrigerated (most come in a 2 pack)
- 2 ounces cream cheese softened
- 1/4 cup brown sugar
- 1 egg
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 2 apples, peeled and chopped into small pieces
- 2 Tablespoons brown sugar
- 2 Tablespoons flour
- 1 Tablespoon butter
Preheat ove to 375 degrees.
Unfold refrigerated pie crust onto a lightly floured surface. Cut 2.5 inch circles form the pie crust. Reroll remaining dough scraps to make more cut circles. Press each into the mini muffin pan cups.
For the filling, whisk softened cream cheese until smooth. Whisk in sugar. Add egg; blend well. Stir in flour, cinnamon, and vanilla until well combined. Stir in diced apples into cream cheese mixture.
Spoon apple filling into the crusts.
For the topping combine brown sugar and flour. Then cut in butter until it forms a coarse crumb. Spoon or sprinkle topping evenly over each tart.
Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minuts before removing. Enjoy!
This receipe is adapted from bricookie55.