Fresh Apple Tarts Recipe -
Fresh Apple Tarts Recipe
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Fresh Apple Tarts

Recipe by  

"These tarts are easy to make and bake. White sugar may be used in place of brown sugar."

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Ingredients Edit and Save

Original recipe makes 16 tarts Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 45 mins


  1. In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
  2. While the dough is chilling, prepare the apple filling.
  3. In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
  5. Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
  6. Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
  7. Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
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Reviews More Reviews

Jul 14, 2009

I think part of the problem some of the users here have is because the recipe does not tell you to keep the butter as cold as possible - this is the clue to any great pie crust - butter should stay cold, cold, cold. The best thing to do is mix all the ingredients lightly then balling it up and letting the crust sit in the fridge (to get the butter cold again) and then quickly work the crust for the tart. Doing this the crust worked fine and tasted great.

Sep 29, 2003

this is the best apple tart i have ever had


9 Ratings

Jan 17, 2010

Having just made this recipe for the second time, I'm wondering if this isn't actually my favourite pie crust. Here's my original review from a couple of months ago: I was very happy with these tarts, and I only made two minor changes to the recipe: I didn't have unsalted butter so I just didn't add the extra salt and I used maple sugar instead of brown sugar, but since the flavour didn't really come through next time I probably just use brown sugar. I should note that I did have to flour up the work surface and the rolling pin pretty well to keep the dough from getting to sticky, but otherwise it was great!

Oct 17, 2008

I thought these were lovely. Did not find the dough hard to work with, but then I often add more or less flour depending on how dry or sticky it is (usually need to add a little more).

Jul 01, 2012

What a great tart. Very pretty and easy to make. I used some allspice and nutmeg along with the cinnamon. Thanks for sharing.

Mar 07, 2011

I didn't make the pie crust, since I had a crust in the freezer I wanted to use up, so I'm not rating the crust today. I also didn't use a top crust as a result. This is a nice little recipe for apple tarts. I just made one apple tart instead of several. My only complaint is that the apples take a while to bake down and I'd like a little more sauce or something with it, but otherwise this is a nice recipe. When I am out of pie crusts, I'll try the crust and top crust from this recipe. Thanks for the recipe!

Dec 12, 2005

I liked this recipe but I made a lot of changes. I used pecans, apples, brown sugar and maple syrup. I also used prepared tart shells and just pulled up the edges to make them fold over. They were a hit at my meeting.


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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