Mini apple tarts

I have made mini apple tarts many times when I craved something quick and easy. I usually use fresh tart dough, but frozen works too, if you let it thaw before using. I prefer the apples cut as small as possible for this filling, so they soften nicely while baking and don’t weigh down the crust. The recipe is simple, with ingredients that I almost always have at home.

Quick info

Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 6 mini tarts (in molds about 6 cm in diameter)
Difficulty: easy
Recipe type: simple dessert, good for everyday occasions

Ingredients

- 1 sheet of tart dough (fresh or frozen, about 250-300 g)
- 2 apples (any variety, I choose what I have on hand)
- 2 tablespoons sugar (for the apples)
- lemon juice (about 1 tablespoon, or enough to prevent the apples from browning)
- cinnamon (to taste)
- 1 egg yolk + 1 tablespoon milk (for brushing)
- a bit of butter for greasing the molds
- flour for dusting the molds
- powdered sugar for decoration

Optional:
- raisins
- nuts

Preparation steps

1. If using frozen dough, let it reach room temperature before working with it to prevent it from breaking.
2. Wash the apples and cut them into small cubes. Place them in a bowl, squeeze lemon juice over them, add sugar and cinnamon, and mix well.
3. Roll out the dough on a lightly floured surface. Cut circles to cover the base of the mini tart molds. For small molds, the diameter of the circle should be slightly larger than the mold to cover the edges.
4. Grease each mold with a bit of butter and sprinkle a little flour to prevent the dough from sticking.
5. Place the dough circles in the molds and press gently to fit the shape of the base and edges.
6. Add a portion of the apple mixture to each mold without pressing too much.
7. For the top, you can either place a thin piece of dough over each tart or cut strips and weave them or lay them in a lattice pattern.
8. If you have leftover dough, continue filling and assembling until both the apples and dough are used up.
9. Mix the egg yolk with a tablespoon of milk and brush the top of each mini tart.
10. Bake in a preheated oven at 180°C for about 30 minutes, or until the dough is golden brown.
11. Remove the tarts from the oven and let them cool slightly, then dust with powdered sugar.

Why I make this recipe often

I love it because it's quick and doesn't require complicated ingredients. It fits when I want something sweet without much effort and can be made with whatever I find in the fridge or pantry. It's suitable for any season and always turns out well.

Tips and variations

Tips

- Cut the apples small enough so they cook quickly.
- If you have tart apples, add a bit more sugar.
- Dusting the molds with flour helps prevent sticking, even if you use non-stick molds.
- Don't overfill the molds; the filling shouldn't overflow while baking.

Substitutions

- If you don't have milk for brushing, just the egg yolk works.
- Apples can be replaced with pears for a milder flavor.
- Fresh dough can be puff pastry if you want, but the final texture will be different.

Variations

- You can add raisins or small pieces of nuts to the apple mixture for extra texture.
- If you don't want a dough lid, you can bake them with the apples exposed and sprinkle more powdered sugar at the end.
- For a more intense flavor, you can also add a little vanilla extract.

Serving ideas

- They are good warm or at room temperature.
- They go well with plain yogurt or whipped cream.
- For special occasions, you can serve them with a scoop of vanilla ice cream.

Frequently asked questions

1. What kind of apples are suitable for this recipe?
Firm apples that don’t release too much water are good, but it's not mandatory. You can use whatever you have on hand.

2. Can the recipe be made in a large tart pan?
Yes, but the baking time increases by 10-15 minutes. Test with a toothpick to see if the dough is nicely browned.

3. Can I use puff pastry instead of tart dough?
Yes, but the result will be fluffier and more layered, not as tender as tart dough.

4. Can I freeze the mini tarts after baking?
I do not recommend it; they become soggy when thawed and lose their crisp texture.

5. What if I don’t have small molds?
You can bake them in a muffin tin or even as a single tart, adjusting the baking time.

Nutritional values

Estimate for one mini tart (out of 6): approximately 140-160 kcal per serving, with 20 g carbohydrates, 5 g fat, 2 g protein. The sugars mainly come from the apples and added sugar. Values are approximate and may vary depending on the dough and how much filling you put in each tart.

Storage and reheating

Mini tarts can be stored at room temperature in a covered container for up to 2 days. After that, the dough becomes soggy. If you want to reheat them, place them in the oven for a few minutes, but not in the microwave, as they will become soft. They are best on the day they are made.

 Ingredients: - a pie crust - 2 apples - 2 tablespoons of sugar - lemon juice - cinnamon - 1 egg yolk + 1 tablespoon of milk - for greasing - powdered sugar

 Tags:  apple pie