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–+ servings
Two mini apple pie tarts stacked on a plate with a cinnamon stick.

Mini Apple Pie Tarts

These super fun mini apple pie tarts are the perfect, fruity and sweet individual sized dessert. With only 6 easy ingredients, you can have these ready for your next party, holiday or simple treat in about 40 minutes.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 14 tarts

Equipment

  • Muffin Tin
  • Mixing bowl
  • 3.5 inch round cookie cutter
  • measuring cups
  • Measuring Spoons
  • Large spoon or spatula

Ingredients
  

For tarts

  • 1 package Refrigerated Pie Crusts 2 pie crusts
  • 3 Tablespoons Flour
  • .5 Cup Brown Sugar
  • 1 Teaspoon Cinnamon
  • 2.5 Cups Diced apples about 3 - 4 apples

For Crumble topping

  • .25 Cup Melted Butter
  • .5 Cup Flour
  • .5 Cup Brown Sugar
  • 1 Teaspoon Cinnamon

Instructions
 

For mini apple tarts

  • Grease the muffin tin with cooking spray or a thin layer of butter if it is not non-stick.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Roll out the pie crusts and then cut them with the cookie cutter.
  • Place the cut crusts into the muffin tin. Make sure to pinch and crimp the edges of the crust as you fit it in.
  • Dice up the 2.5 cups of apples. (peel first, if desired).
  • Add in .5 cup of brown sugar, 3 tablespoons of flour and 1 teaspoon of cinnamon. Toss this all together with the diced apples so they are well coated.
  • Place around 2 - 3 tablespoons of the apple filling into each crust.

For crumble topping

  • If adding crumble topping, stir together .5 cup flour, ⅓ cup brown sugar, 1 teaspoon of cinnamon.
  • Melt .25 cup of butter in the microwave.
  • Then, stir the melted butter into the dry ingredients.
  • Sprinkle the crumble on each of the tarts

Baking the tarts

  • Place the muffin tin into the oven and bake for 20 minutes. Apples should be soft and filling will be hot and bubbly.
  • Allow them to fully cool before removing from muffin tins.
  • Top with vanilla ice cream or whipped cream and serve.

Notes

Tips & Substitutions
  • Grease the muffin tin - make sure to grease the muffin tin or use a non-stick muffin pan.  The tarts can be difficult to get out of the pan otherwise.
  • Don't overfill the tarts - the filling will bubble and get a little liquidy as it heats.  Make sure not to overfill the tarts, or the filling can spill over the edges.
  • Crimp the edges - tarts have crimped edges, since we are using a muffin tin instead of tart shells, make sure to crimp the edges up on the dough as you put it into the muffin cups.
  • Add toppings - dress these up with vanilla ice cream, whipped cream, or caramel sauce drizzle.
Reheating, storing & freezing
  • To reheat - put tarts into microwave for about 30 seconds.
  • To store - keep in an airtight container in the fridge for up to 5 days.
  • To freeze - flash freeze tarts, then wrap individually in cling wrap.  Place them in a freezer bag or airtight container for up to 3 months.  Defrost in the fridge overnight.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.