Apple Pie Tarts
These mini Apple Pie Tarts are perfect for a Sunday morning. They don’t take too long and I even had some filling leftover to top my oatmeal the next morning.
Little Dude, like me, has a prominent sweet tooth. We’re not ones for ice-cream and mithai, but give us a glimpse of a fresh-baked slice of cake, or any kind of baked good for that matter, and we’re game! For the past few years now, he’s been smitten by Apple Pie. And let me tell you, the kid is not biased. Be it a dome-high one baked with tons of butter by a loving grandma, or one packed in an ugly white cardboard box from the grocery store, or even the handheld ones in tiny green boxes that you get at McDonald’s, he enjoys them all! As long as there’s apple baked in with a bit of sugar and a dash of cinnamon, he’ll eat it.
I have always been one to openly admit that I’m not a baker. As much as I love and can happily survive on a steady diet of cakes, sweet treats and pillow-soft bread, I do not enjoy making them on my own. And yet, over the years, I’ve found myself try my hand at and even succeed in creating a few treats that have now become my go-tos.
This past weekend, which also happened to be Mother’s Day, I woke up with a strong desire to create something that would slightly in some way, resemble an Apple Pie. I knew I didn’t want to spend a whole lot of time in the kitchen. I knew I wanted something quick and easy to repeat again another time when I felt like it. And I knew I wanted to use the frozen mini tart shells that were sitting in my freezer since the dawn of time. If you asked me a few years ago if I ever saw myself baking Apple Pie Tarts for my family on a Sunday morning, I’d laugh and go back to bed. Little did I know!
If I can offer up some words of wisdom, I’d suggest making the filling in advance. When you’re ready to enjoy your Apple Pie Tarts, simply stuff the tart shells and bake them – and you’ll have them ready to devour in no time. I’ll definitely be making these more often and can’t wait to try them out at my next dinner party… whenever that may be!
Apple Pie Tarts
Ingredients
- 4 large apples of your choice (I used Gala apples) peeled and finely chopped
- 1/4 cup sugar
- 1/2 cup water
- 1 tbsp corn starch
- 1 tsp cinnamon powder
- 24 pre-made mini tart shells
Instructions
- Preheat oven to 375 degrees.
- Cook chopped apples, sugar and water in a pan on medium heat till the apples soften and the water starts to evaporate. Stir occasionally to mix well. This may take 12-15 minutes depending on the kind of apples you use.
- Stir in corn starch till it is mixed well with the apple filling. Add in cinnamon and mix well again.
- Fill each tart shell with the apple filling and bake for 10-15 minutes till the tarts have been cooked through.
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These apple pie tarts were extremely delicious! I loved how you’ve put a twist on a classic dessert. My kids loved them and I will definitely be making these during the holidays!
These Apple Pie Tarts taste absolutely delicious! I love how you’ve combined the classic flavors of apple pie into a fun, portable treat. Can’t wait to make this recipe again and impress my friends at our next gathering!
I tried this recipe for our recent family gathering and they were a huge hit with everyone – kids and adults! I love how you’ve combined the classic flavors into a portable treat. This is surely going to be something I make regularly now. Thanks Meena!
These Apple Pie Tarts are absolutely delicious! I love the idea of having a mini version of a classic dessert — perfect for gatherings! Thanks for sharing!
These Apple Pie Tarts were absolutely delicious! I love how you’ve made them so easy to follow. Can’t wait to try this recipe again for my next gathering. Thank you for sharing!
These Apple Pie Tarts are simply amazing! I love how you combined the classic apple pie flavors into a convenient tart form. I will definitely be making this recipe again for our next family gathering during the holidays! Thanks for sharing!
Super easy & quick recipe
Turned out awesome!! I used a few tart shells to make a top crust & drizzled caramel syrup once baked ??
If I ever have any left, could I freeze them already baked??
Thanks
I enjoyed this recipe as did my partner…I added raisons….was able to fill 12 regular sized tart shells
Do you refrigerate or leave at room temperature after baking
You can leave it at room temperature if you plan on eating it in a few hours, otherwise refrigerate to enjoy it the next day.
Can I feeeze them after they are baked?
Yes, of course! Just let them come to room temperature first.
Very good, just wondering if there is a metric conversion for the recipe to help my friends out when they make it
Thanks for your recipe! Works for tarts & pies.
We’ve been making double batches & putting the extra boiling hot filling in a preheated quart jar; screw the lid down & turn upside down on the counter. Once it seals; we put it in the fridge. We don’t know how long it’ll last because we use it to make a fresh pie when company stops by the house.
Would this work with gluten free tart shells?
Yes, it would. 🙂
Hi I wanted to know if I could freeze these tarts.
Yes, you sure can – before baking them.
Hmm, not sure what I did wrong but ended up with only enough filling to fill 10 tart shells!? Still, tasty and easy.
Thank you!
You probably used 21g shells like I did. I had enough filling for 11 tartlets only. I baked them for 20 min. I assume the recipe was for the even smaller shells.
I reduced the cinnamon and added a dash of of vanilla to the cooled apple mixture. Delicious recipe!
I added caramel syrup.
Very easy to make and taste delicious!
Yum!! So delicious and super easy… I loved it!!!