Hi everyone! I’m Julie from White Lights on Wednesday, and I’m really excited to be here again today. I’ve got some yummy mini apple tarts that are super easy to make, and can be changed to a gluten-free and vegan recipe really easily. Ready? Let’s get baking!
When Wendy asked me to bring I pie over, I got really excited. I love pie. Fruit pies, cream, pies, chocolate pies, I want them all. But I wanted to make a dish that Wendy’s family could enjoy just as easily as my family did. Then I miniaturized them, cause mini tarts are way more fun than just a regular old big tart. Party food. Yay!
To make these tarts gluten-free and vegan, substitute regular pie crust for Wendy’s Gluten Free/Vegan Homemade Pie Crust and add Cashew Cream instead of whipped cream. The nutty flavor from the cashew cream goes wonderfully with the apples. Easy peasy.
Save Recipe- 2 gala apples, peel on, cored and cut into small bite sized pieces
- 3 tbls sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp fresh lemon juice
- 1 tsp vodka, optional
- Homemade or store-bought pie crust (thawed if store bought)
- 1 cup heavy whipping cream (see notes)
- 1 tsp vanilla
- 1 tbl sugar
- Ground cinnamon, for dusting
Preheat oven to 350 degrees F.
In a medium bowl, combine apples, 3 tbls sugar, cinnamon, nutmeg, lemon juice, and vodka.
Heat a small saucepan over medium heat. Add apples and cook util apples just become slightly tender, 5 to 8 minutes. Remove from heat; set aside. {The apples will finish cooking in the oven, but the par cooking now prevents to pie crust from over cooking later.}
Roll out pie crust and put out squares slightly larger than your baking pan - or circles if using a muffin tin. Gently press pie crust into brownie pan (of regular muffin tin) cups, the dough should come up the sides a bit.
Spoon apples into pie crust cups, you want a heaping single layer over the bottom of the tart. Bake for 15 to 20 minutes until pie crust is golden around the edges and flaky. Remove from oven; set aside.
In a medium bowl, whisk together heavy cream, vanilla, and 1 tablespoon sugar until medium to stiff peaks form.
Remove tarts from baking pan, plate, and top with a dollop of whipped cream. Sprinkle with cinnamon if desired.
Substitute gluten-free/vegan pie crust and cashew cream if desired for a gluten-free/vegan option.
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