This post may contain affiliate links. Please read my disclosure.

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.

Mini Apple Tarts

Name: Mini Apple Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 gala apples, peel on, cored and cut into small bite sized pieces; 3 tbsp sugar; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg; 1 tsp fresh lemon juice; 1 tsp vodka, optional; 1 homemade or store-bought pie crust, thawed if frozen; 1 cup heavy whipping cream (see notes for vegan option); 1 tsp vanilla extract; 1 tbsp sugar; Ground cinnamon, for dusting

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These mini apple tarts make the perfect fall dessert.

Ingredients

2 gala apples, peel on, cored and cut into small bite sized pieces
3 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp fresh lemon juice
1 tsp vodka, optional
1 homemade or store-bought pie crust, thawed if frozen
1 cup heavy whipping cream (see notes for vegan option)
1 tsp vanilla extract
1 tbsp sugar
Ground cinnamon, for dusting

Instructions

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 (or 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.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 22mg Sodium: 66mg Carbohydrates: 16g Fiber: 1g Sugar: 8g Protein: 1g