These easy and delicious mini apple pie tarts come together with just 6 ingredients and bake up in about 40 minutes. Their individual size makes them perfect for parties, holidays, and other get-togethers.
These mini tarts are easy to make—just grab some store-bought pie crust, whip up a quick apple pie filling, and finish it with a simple cinnamon crumble. Serve them as-is or add a scoop of vanilla ice cream and a dollop of whipped cream to take them over the top.
Using pre-made pie dough saves time and effort, just like in our recipe for cinnamon pinwheels.
If you love a fresh take on traditional desserts, these tarts are a great choice. They’re filled with warm, spiced apple flavor and wrapped in a golden, flaky crust.
While you can enjoy them any time of year, they’re especially fitting for holiday parties or patriotic events like the 4th of July. Their single-serve format makes them ideal for entertaining.
Ingredients
- Refrigerated Pie Crust
- Diced Apples
- Brown Sugar
- All Purpose Flour
- Cinnamon
For optional crumble topping:
- All Purpose Flour
- Brown Sugar
- Cinnamon
- Melted Butter
See recipe card for quantities.
Substitutions & Variations
Want to adjust this recipe a bit? Here are some quick ideas:
- Use apple pie filling – Swap homemade filling with canned for a faster version.
- Swap pie crust for puff pastry – Puff pastry creates a flakier texture, while pie crust is richer.
- Make tart dough from scratch – If you prefer homemade, feel free to make your own dough.
- Top with ice cream or whipped cream – Great finishing touches for extra indulgence.
- Use apple pie spice – For a slightly different flavor, sub cinnamon with apple pie spice.
- Add a caramel drizzle – A little caramel sauce on top adds even more classic flavor.
Looking for other apple desserts? Try these apple pie cookies or these apple pie cupcakes.
Instructions
Follow these step-by-step directions to make your mini tarts.
Step one: Preheat oven to 400°F. Spray your muffin tin with cooking spray if it isn’t non-stick.
Step two: Roll out the pie crust and use a round cookie cutter to cut out circles.
Step three: Press each dough circle into the muffin tin, crimping the edges to fit.
Step four: In a bowl, combine diced apples, brown sugar, cinnamon, and flour. Stir until apples are well coated.
Step five: Spoon 2–3 tablespoons of filling into each tart shell, leaving a little space at the top.
Step six: In another bowl, add the flour, brown sugar, and cinnamon for the crumble topping.
Step seven: Melt the butter in the microwave and pour it into the crumble mixture.
Pro tip: Cut butter into small chunks before microwaving and heat in 30-second intervals.
Step eight: Stir the crumble ingredients until a paste-like mixture forms.
Step nine: Spoon a thin layer of crumble on top of each tart.
Step ten: Bake at 400°F for about 20 minutes, or until the filling is bubbly and the apples are soft. Let the tarts cool completely before removing from the tin. Top with ice cream or whipped cream if desired.
Hint: Bake at 400°F for about 20 minutes, or until the filling is bubbly and the apples are soft. Let the tarts cool completely before removing from the tin. Top with ice cream or whipped cream if desired.
Recipe Tips for Success
- Avoid overfilling – Leave a little space at the top to prevent overflow while baking.
- Skip the crumble for speed – For a quicker version, leave off the crumble and top with whipped cream after baking.
- Crimp the crust – This helps create the classic tart shape when using a muffin tin.
- Use a non-stick tin or grease it well – These can be hard to remove if the pan isn’t prepped properly. Let them cool completely before taking them out.
- Prevent browning – If prepping in advance, toss the apples in lemon juice to keep them from discoloring.
Storage
- Reheat – Warm them in the microwave for about 30 seconds before serving.
- Freeze – Flash freeze tarts on a baking sheet, then wrap in plastic and store in an airtight container or freezer bag for up to 3 months.
- Store – Keep leftovers in the fridge in an airtight container for about 5 days.
Mini Apple Pie Tarts
Equipment
- Muffin Tin
- Measuring cups + spoons
- Mixing bowl
- Large spoon or spatula
- 3.5 inch round cookie cutter
Ingredients
For tarts
- 1 package Refrigerated pie crusts (2 pie crusts)
- 3 tablespoon Flour
- ½ cup Brown sugar
- 1 teaspoon Cinnamon
- 2 ½ cups Apples diced (about 2 - 3 apples)
For crumble topping
- ¼ cup Butter melted
- ½ cup Flour
- ½ cup Brown sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 400°F. Spray your muffin tin with cooking spray if it isn’t non-stick.
- Roll out the pie crust and use a round cookie cutter to cut out circles.
- Press each dough circle into the muffin tin, crimping the edges to fit.
- In a bowl, combine diced apples, brown sugar, cinnamon, and flour. Stir until apples are well coated.
- Spoon 2–3 tablespoons of filling into each tart shell, leaving a little space at the top.
- In another bowl, add the flour, brown sugar, and cinnamon for the crumble topping.
- Melt the butter in the microwave and pour it into the crumble mixture. Pro tip: Cut butter into small chunks before microwaving and heat in 30-second intervals.
- Stir the crumble ingredients until a paste-like mixture forms.
- Spoon a thin layer of crumble on top of each tart.
- Bake at 400°F for about 20 minutes, or until the filling is bubbly and the apples are soft. Let the tarts cool completely before removing from the tin. Top with ice cream or whipped cream if desired.
Notes
- Avoid overfilling – Leave a little space at the top to prevent overflow while baking.
- Skip the crumble for speed – For a quicker version, leave off the crumble and top with whipped cream after baking.
- Crimp the crust – This helps create the classic tart shape when using a muffin tin.
- Use a non-stick tin or grease it well – These can be hard to remove if the pan isn’t prepped properly. Let them cool completely before taking them out.
- Prevent browning – If prepping in advance, toss the apples in lemon juice to keep them from discoloring.
- Reheat – Warm them in the microwave for about 30 seconds before serving.
- Freeze – Flash freeze tarts on a baking sheet, then wrap in plastic and store in an airtight container or freezer bag for up to 3 months.
- Store – Keep leftovers in the fridge in an airtight container for about 5 days.
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