Mini Apple Pie Tarts Recipe
Make Mini Apple Pie Tarts Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tart shells (makes 12 mini shells)
Apple filling
Finishing & optional
Method
Tart shells (makes 12 mini shells)
- 1
Make the dough
In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cold shortening (if using). Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse crumbs with pea-size bits of butter remaining.
- 2
Add water and chill
Drizzle ice water, 1 tablespoon at a time, over the flour mixture and gently mix with a fork until the dough just comes together when pressed (you may not need all water). Form dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Roll and cut
Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 3.5-inch round cutter (or a glass), cut 12 rounds. Re-roll scraps as needed to get 12 total.
- 4
- 5
Blind bake (optional for crisper bottoms)
Line each shell with a small square of parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake 4–6 more minutes until edges are lightly golden. If you prefer softer shells, skip blind baking and bake with filling (see final bake step).
Apple filling
- 6
Prepare apples
Peel, core, and finely dice the apples into small 1/4-inch pieces so they fit neatly in mini shells and cook quickly. Toss diced apples with lemon juice to prevent browning.
- 7
Cook filling
In a medium skillet over medium heat, combine diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and cornstarch. Cook, stirring frequently, until apples release juices and mixture thickens, about 6–8 minutes. Remove from heat and stir in butter until melted and incorporated. Let cooling for 10 minutes; filling should be warm but not piping hot when spooning into shells.
Assemble & bake
- 8
Fill shells
If you blind-baked shells, reduce oven to 350°F (175°C). Spoon about 1.5 tablespoons of the warm apple filling into each prepared tart shell, mounding slightly. Leave a small space at the top so filling won't overflow.
- 9
- 10
Final bake
Bake assembled tarts at 350°F (175°C) for 12–15 minutes, until pastry is golden and filling is bubbling. If you skipped blind baking, bake for 18–22 minutes until shells are cooked through and filling is set.
- 11