Description
These Mini Apple Tarts are bite-sized treats made with a buttery vegan shortcrust pastry and a gooey, spiced apple pie filling. Perfect for fall gatherings, holidays, or whenever you’re craving a small taste of classic apple pie without the hassle.
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)
Instructions
- Make Apple Filling: In a saucepan over medium-high heat, combine apples, brown sugar, vegan butter, lemon juice, and cinnamon. Cook for about 10 minutes until apples soften. Taste and adjust sweetness or acidity as needed.
- In a small bowl, mix cornstarch with 3 tablespoons of water to make a slurry. Stir into apple mixture and cook 5 more minutes until thickened. Set aside to cool.
- Make Pastry: In a mixing bowl or food processor, combine flour, butter, and sugar. Mix until crumbly. Gradually add water until dough holds together and is soft but not sticky. Add more water or flour if needed. Form into a ball.
- Assemble Tarts: Preheat oven to 180°C (350°F). Grease mini tart or muffin pans. Roll dough on a floured surface to just under 1/4 inch thickness. Use a 2½ inch cutter to cut rounds. Press into tart pans, rerolling scraps as needed.
- Fill each tart shell with cooled apple filling, pressing down slightly so there are no gaps.
- Bake: Bake for about 20 minutes, or until pastry is golden brown. Cool completely in the pan on a wire rack.
- Finish & Serve: Dust with powdered sugar or drizzle with glaze just before serving. Enjoy warm or at room temperature, optionally with vegan whipped cream or ice cream.
Notes
- You can substitute homemade pastry with store-bought pie or puff pastry.
- If rolling and cutting is too fiddly, divide dough into 20 equal balls and press directly into tart molds.
- Tarts can be stored in an airtight container: 1 day at room temp, 5 days in the fridge, or 1 month in the freezer.
- Butter in the filling may solidify in the fridge—this is normal and will soften when brought to room temperature or reheated.
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
