Apple Pie Tartlets combine all the flavors of traditional apple pie in a smaller, easier-to-serve format. They’re great for parties, bake sales, or simply when you want a no-fuss dessert. With their golden crust and warmly spiced apple center, they’re just the right size for satisfying your sweet tooth without overindulging. Plus, they bake faster than a full pie and are simple to transport and store.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
All-purpose flour (for thickening)
Lemon juice
Pie dough (store-bought or homemade)
Butter, cut into small pieces
Egg (for egg wash)
Optional: coarse sugar for sprinkling on top
Directions
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans.
Roll out the pie dough and cut circles large enough to fit into each muffin cup or tart pan, pressing gently into the bottom and up the sides.
In a large bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Mix well to coat the apples.
Spoon the apple mixture evenly into the prepared crusts.
Add a small piece of butter on top of the filling in each tartlet.
If desired, use remaining dough to add small lattice tops or cut-out shapes over each tartlet.
Brush the crust with beaten egg and sprinkle with coarse sugar if using.
Bake for 20–25 minutes, or until the crust is golden and the filling is bubbling.
Let the tartlets cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 12 tartlets. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
Caramel Apple Tartlets: Add a drizzle of caramel sauce inside the filling or over the baked tartlets.
Crumble Topping: Skip the top crust and use a streusel topping made with butter, brown sugar, and oats.
Nutty Apple Tartlets: Add chopped pecans or walnuts for a crunchy texture.
Mini Puff Pastry Tartlets: Use puff pastry instead of traditional pie dough for a lighter, flakier result.
Spiked Apple Filling: Add a splash of bourbon or rum to the apple filling for a richer flavor.
Storage/Reheating
Store cooled apple pie tartlets in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 300°F (150°C) oven for 8–10 minutes until heated through. You can also microwave them for 20–30 seconds, but the crust may not stay as crisp.
FAQs
How do I prevent the crust from getting soggy?
Brush the inside of the crusts with a bit of egg white before adding the filling to create a barrier against moisture.
Can I make apple pie tartlets ahead of time?
Yes, you can bake them a day in advance and store them covered at room temperature or in the fridge.
What kind of apples are best for tartlets?
Firm, tart apples like Granny Smith or sweet-tart apples like Honeycrisp work best for baking.
Can I freeze these tartlets?
Yes, freeze them after baking and cooling. Wrap them well and store for up to 2 months. Thaw and reheat before serving.
Do I have to peel the apples?
Peeling is recommended for a softer texture, but you can leave the skins on for a rustic look and added fiber.
How do I keep the tartlets from sticking to the pan?
Be sure to grease your muffin tin or tart pans well. You can also use paper liners for easy removal.
Can I use store-bought pie crust?
Absolutely. Store-bought crusts save time and work well for this recipe.
What spices can I add to change up the flavor?
Try adding cloves, allspice, or even a pinch of cardamom for a unique twist.
Are these tartlets good served cold?
Yes, they’re delicious warm, room temperature, or chilled straight from the fridge.
Can I use other fruits besides apples?
Definitely. Try pears, peaches, or a mix of berries for seasonal variations.
Conclusion
Apple Pie Tartlets are the perfect mini dessert for any occasion, offering all the comforting flavors of apple pie in a hand-held treat. Easy to make, fun to customize, and impossible to resist, these tartlets are sure to become a go-to recipe in your kitchen. Whether you’re baking for a crowd or just treating yourself, these mini pies deliver big flavor in every bite.
These Apple Pie Tartlets are a mini version of the classic apple pie, featuring a buttery crust and warmly spiced apple filling. Perfect for holidays, gatherings, or a cozy treat at home.
Ingredients
2 cups diced apples (such as Granny Smith or Honeycrisp), peeled and cored
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp all-purpose flour
1 tbsp lemon juice
1 package pie dough (store-bought or homemade)
2 tbsp butter, cut into small pieces
1 egg, beaten (for egg wash)
Optional: coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or mini tart pans.
Roll out the pie dough and cut circles to fit into each muffin cup or tart pan, pressing gently into the bottom and sides.
In a bowl, mix the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice until evenly coated.
Spoon the apple mixture into the prepared crusts.
Top each tartlet with a small piece of butter.
Optionally, add a lattice crust or cut-out dough shapes on top.
Brush the crusts with beaten egg and sprinkle with coarse sugar if desired.
Bake for 20–25 minutes, until the crusts are golden and the filling is bubbling.
Let tartlets cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture.Brush the inside of the crusts with egg white to prevent sogginess.Store in an airtight container at room temperature for 2 days or refrigerated for 5 days.Reheat in a 300°F oven for 8–10 minutes to retain crispness.Can be frozen after baking for up to 2 months.
