Fresh Apple Tarts Recipe -
Fresh Apple Tarts Recipe

Fresh Apple Tarts

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"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


  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. Remove from refrigerator and let dough stand at room temperature for 30 minutes before rolling out.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans.
  3. 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.
  4. In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts. Mix in jam if desired. Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling, seal edges, and cut steam vents in top.
  5. Bake in preheated oven for 30 minutes, until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Apr 18, 2005

These were the worst apple tarts I've ever had. The dough was terrible and very difficult to fold over the apples. The only thing I liked in this recipe was the mixture of apples, brown sugar, and cinnamon.


12 Ratings

Sep 29, 2003

this is the best apple tart i have ever had

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).

Nov 06, 2007

This was terrible. I couldn't even get the dough to work, it was so greasy and flimsy. I ended up having to scrub the counters to get all the butter off.

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!


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 85 mg
  • 28%
  • 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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