Easy Apple Tarts
User Reviews
5
Easy Apple Tarts
Description
These tarts begin with refrigerated pie crusts rolled out and cut slightly larger than small tart pans. The crust is pressed into the pans to form individual tart shells. Thinly sliced granny smith apples are tossed with brown sugar, cinnamon, cornstarch to thicken the filling juices, and vanilla extract to add flavor depth. This mixture is divided evenly among the tart shells.
A lattice crust or simple strips made from leftover dough are arranged on top before baking at 425°F until the apples become tender and the crust edges turn light brown. The combination yields a sweet yet slightly tart filling with a tender, slightly crisp pastry base and a golden top.
These tarts can be served warm or at room temperature, making them a versatile dessert or snack. The recipe encourages using granny smith apples for their tartness but notes that other apple varieties like macintosh or cortland can be substituted. Properly stored airtight in the refrigerator, leftovers remain good for up to three days.
Allowing pie crust dough to come to room temperature or warming briefly in the microwave prevents cracking. This attention to dough handling ensures neat tart shells with a smooth texture after baking.
Ingredients
- 2 inch pie crusts refrigerated
- 1 large apple granny smith
- ½ cup brown sugar firmly packed
- 1 teaspoon cinnamon
- ½ teaspoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425° F.
- Spray 4 inch tart pans with non-stick cooking spray.
- Sprinkle a couple of tablespoons of flour onto a cutting board or the counter and unroll the pie crusts .
- Place the tart pan upside down on the dough and cut around each pan at least ½ inch bigger than the pan all the way around.
- Place the dough circle into each pan and gently press it into the bottom and sides of the pans
- Cut the excess dough along the edges of each pan.
- Slice the apple into ⅛" thin slices.
- In a large bowl, mix the apple slices, brown sugar, cinnamon, cornstarch and vanilla together well, making sure apples are completely covered.
- Divide the apple mixture between each pan.
- Roll out the leftover crust and cut into thin strips. Lay the strips across each pan or crate a lattice pattern if desired.
- Bake for 15 minutes or until the apples are tender and the edges are light brown.
- Enjoy warm or at room temperature.
Notes
- Store tarts in an airtight container in the refrigerator for up to three days to maintain freshness.
- Refrigerated pie crusts should reach room temperature before rolling out to avoid cracking; a 10-second microwave warm-up can help if needed.
- Macintosh or Cortland apples can be used as alternatives to Granny Smith for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4tarts
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1tart | |
| Calories | 594kcal | 30% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 417mg | 17% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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