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close up top view of a mini apple tart on a white background

Mini Apple Tarts

Course Dessert
Cuisine American
Keyword apple dessert, apple tarts
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people


  • 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


  • 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.