Mini Apple Tarts
Servings 4 people
Ingredients
- 3 large Granny Smith apples
- 3 tablespoons maple syrup
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pie crust for a 9 or 10" pan refrigerated or homemade
- pinch of flour
Instructions
- Preheat the oven to 425 °F (220 °C). Grease 4 mini tart pans. Mine were 4 3/4”.
- Mix together the filling ingredients in a medium saucepan over medium heat. Simmer for about 5-10 minute or until the apples are soft. They shouldn't be mushy - just soft! Remove from the heat and set aside.
- Roll the pie crusts to be about ⅛” between two pieces of parchment paper. You can alternatively use a lightly floured countertop, but I think parchment is easier.
- Use a small, sharp knife to cut two circles out of each crust - each one should be ½” wider (all around the circle) than the size of the tart part.
- Put one of the circles into the prepared pan and gently press it into the bottom and up the sides of the pan. Cut any excess dough off the top.
- Gather up the remaining dough, roll it out again, and repeat steps 3 and 4 with the remaining 2 pie pans.
- Sprinkle each one with a bit of flour (to help prevent the dough from getting soggy).
- Divide the filling between the 4 pie pans.
- Use the leftover crust to create a lattice pattern, cut out leaves using cookie cutters or a knife, or whatever you’d like as decoration.
- Bake for 15 minutes or until the edges have browned and the apples are tender.
- They can be served warm or at room temperature.
- Refrigerate any leftovers for up to 3 days in an airtight container.