Mini Apple Tarts (Muffin Tin)

A beige oval plate holds six small, round stacks of caramelized, golden-brown potato slices—resembling a savory Muffin-Tin Recipe—each topped with a tiny green herb. The plate rests on a folded white cloth beside a spoon and stacked plates on a gray surface.

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Mini Apple Tarts (Muffin Tin)

These mini apple tarts are the kind of easy, cozy dessert you can make any night of the week. Thin layers of cinnamon-vanilla apples bake right in a muffin tin with a buttery round of puff pastry on top, giving you tender caramelized fruit and a crisp, golden crust in every bite. They take about 30 minutes, use simple ingredients, and are easy to double if you want to make a full dozen. Perfect for fall baking, holiday gatherings, or when you just want a warm apple treat without the work of a full pie.

pieces

Calories: 262kcal

Ingredients

2 –3 medium apples thinly sliced
2 tbsp butter plus more for the muffin tin
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 sheet puff pastry thawed
egg was, heavy cream or vegan milk to brush pastry

Instructions

Preheat oven to 375°F. Grease 6 muffin cups with butter.
Toss apple slices with sugar, cinnamon, and vanilla.
Place a teaspoon of butter in each muffin cup. Layer in the seasoned apples.
Cut puff pastry into rounds and place over each cup, tucking edges gently. Brush with egg wash.
Bake 20–25 minutes or until golden and bubbly.
Cool 5 minutes, then invert to unmold. Serve warm.

Notes

For 12 tarts, double all ingredients and use all muffin cups. You can make the tarts as big or mall as you want, it all depends on your muffin pan, adjust the cooking time if you use a large one.
Use a mandoline or a very sharp knife for even slices.
Reheat at 350°F to crisp the pastry.
Try with pears, brown sugar, or chopped nuts for variations.

Nutrition

Course: Dessert

Cuisine: American

Author: Alejandra Graf