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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Pastry Dough:
Apple Filling:

Directions

Instructions Checklist
  • 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.

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  • While the dough is chilling, prepare the apple filling.

  • In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.

  • 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.

  • 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.

  • Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.

  • Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Nutrition Facts

388 calories; 16.3 g total fat; 79 mg cholesterol; 60 mg sodium. 55.8 g carbohydrates; 6 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2009
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. Read More
(22)
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2009
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. Read More
(22)
Rating: 5 stars
07/14/2009
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. Read More
(22)
Rating: 5 stars
09/29/2003
this is the best apple tart i have ever had Read More
(11)
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Rating: 5 stars
01/17/2010
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! Read More
(8)
Rating: 5 stars
10/17/2008
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). Read More
(4)
Rating: 5 stars
07/01/2012
What a great tart. Very pretty and easy to make. I used some allspice and nutmeg along with the cinnamon. Thanks for sharing. Read More
(2)
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Rating: 4 stars
03/07/2011
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! Read More
(2)
Rating: 4 stars
12/13/2005
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. Read More
(2)
Rating: 5 stars
01/24/2016
Excellent flavor and easy to make. Read More
Rating: 4 stars
10/09/2018
I used two teaspoons apple pie spice one teaspoon arrowroot left the peel on the apples and I used store bought rolled pie crust. I tossed the ingredients and used a 6 inch cake cutter to cut the tarts. I cut the excess dough into strips and latticed across the top of the tart. I covered the tarts with parchment after 15min and I increased the cooking time 10 minutes. I made 6 tarts. Easy mix.. Read More