Name: Mini Apple Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: Apple Filling:; 3.75 medium apples, chopped into 1/3 inch (1 cm) cubes; 0.42–0.63 cup (81.25–112.5g) brown sugar, to taste; 3.75 tablespoons (56.25g) vegan butter; 2.5–3.75 teaspoons lemon juice (or water), to taste; 1.25 teaspoon ground cinnamon; 1.88 tablespoons (15g) cornstarch; Shortcrust Pastry:; 2.19 cups (275g) all-purpose flour, plus extra for dusting; 0.63 cup (143.75g) vegan butter, room temperature; 0.42 cup (43.75g) powdered sugar; 2.5 tablespoons (37.5g) water, or more as needed; Pinch of salt (if using unsalted butter)

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These Mini Apple Tarts are a bite-sized twist on classic apple pie—featuring buttery vegan shortcrust pastry filled with gooey cinnamon-spiced apples. They’re perfect for parties, cozy evenings, or any time you’re craving apple pie without the commitment of a full-sized dessert.

Mini Apple Tarts

Why You’ll Love This Recipe

Portable and adorable: These mini tarts are perfect for parties, potlucks, or gift boxes.
Vegan-friendly: Made with plant-based ingredients, no one will guess they’re dairy-free.
Faster than pie: All the flavor of apple pie, with less time and effort.
Customizable: Use store-bought pastry or change up the fruit filling.
Make-ahead friendly: These freeze beautifully and reheat easily.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apple Filling:
3.75 medium apples, chopped into 1/3-inch cubes
0.42–0.63 cup brown sugar (adjust to taste)
3.75 tablespoons vegan butter
2.5–3.75 teaspoons lemon juice (or water)
1.25 teaspoon ground cinnamon
1.88 tablespoons cornstarch
3 tablespoons water (for slurry)

Shortcrust Pastry:
2.19 cups all-purpose flour
0.63 cup vegan block butter, room temperature
0.42 cup powdered sugar
2.5 tablespoons water (add more if needed)
Pinch of salt (if using unsalted butter)

Optional toppings:
Powdered sugar or glaze, vegan whipped cream, or vegan ice cream

Directions

Make the Apple Filling:

In a saucepan over medium-high heat, add apples, brown sugar, butter, lemon juice, and cinnamon. Stir until butter melts.
Reduce heat to medium and simmer for 10 minutes, or until apples soften.
In a small bowl, mix cornstarch with water to make a slurry. Add it to the apple mixture.
Cook for 5 more minutes, stirring until thickened. Set aside to cool.

Make the Pastry:

Combine flour, butter, and powdered sugar in a large bowl or food processor. Mix until no large chunks of butter remain.
Add water gradually, mixing until the dough holds together and feels soft and pliable.
If too dry, add more water 1 tablespoon at a time. If too sticky, add a little flour.

Assemble the Tarts:

Preheat oven to 350°F (180°C). Grease one or two mini tart or muffin pans.
Roll dough out on a floured surface to just under ¼-inch thick.
Use a 2½-inch round cutter to cut out tart shells. Press into the tins, reforming excess dough as needed.
Spoon cooled apple filling into each tart shell, pressing it down to avoid air gaps.

Bake:

Bake for 20 minutes or until the pastry is golden brown.
Let cool completely in the pans on a wire rack.

Serve:

Sprinkle with powdered sugar or glaze before serving. These are delicious warm or at room temperature, especially with vegan whipped cream or ice cream.

Servings and timing

Yield: 25 mini tarts
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

Pastry shortcut: Use store-bought shortcrust or puff pastry for even quicker prep.
Fruit swap: Replace apples with pears, peaches, or mixed berries.
Add-ins: Mix in chopped nuts like walnuts or pecans for texture.
Gluten-free: Use a 1:1 gluten-free baking flour.
Sugar-free: Swap brown sugar for coconut sugar or a sugar-free alternative.

Storage/Reheating

Room temperature: Store in an airtight container for up to 1 day.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze baked and cooled tarts in an airtight container for up to 1 month.
Reheat: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 15–20 seconds.

FAQs

Can I make these ahead of time?

Yes! You can make the filling and pastry dough 1–2 days ahead or freeze the assembled tarts before baking.

Do I need to peel the apples?

Peeling is optional. If you prefer a smoother filling, peel them. For more texture and fiber, keep the skins on.

What kind of apples work best?

Firm, slightly tart apples like Granny Smith or Honeycrisp work best to hold their shape.

Can I use store-bought dough?

Absolutely. Shortcrust or puff pastry sheets work great and save time.

How do I prevent soggy bottoms?

Make sure the filling is thickened and cooled before spooning into the pastry.

Can I double the recipe?

Yes, this recipe is easy to double or halve based on your needs.

How do I know when they’re done?

The crust will turn golden brown, and the filling may bubble slightly.

Can I use a regular-sized muffin pan?

Yes. Just make sure to adjust the pastry circle size to fit and bake slightly longer if needed.

Is this recipe gluten-free?

Not as written, but you can make it gluten-free by using a GF all-purpose flour blend.

Can I use apple pie filling?

Yes, but homemade gives better flavor and texture control. If using canned, reduce sugar in the recipe.

Conclusion

These Mini Apple Tarts are everything you love about apple pie in a personal-sized package. They’re cozy, comforting, and easy to share—or keep all to yourself. Whether served as dessert, a brunch treat, or a snack, they bring the perfect balance of flaky crust and gooey spiced apple filling in every bite.