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Fresh Apple Tarts

Fresh Apple Tarts

"These tarts are easy to make and bake. White sugar may be used in place of brown sugar."
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2 h 45 m servings 388 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 9
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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 s...

this is the best apple tart i have ever had

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...

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).

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

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 f...

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...

Excellent flavor and easy to make.

This was a huge hit in my family, I've cooked this twice and my husband gobbles them right up!

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