Easy mini apple pie tart recipe with fresh apple, cinnamon and almond crumble tucked inside pastry cups.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 6 tablespoons brown sugar, almonds, and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use.

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  • Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside.

  • Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.

  • Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with Reddi-wip just before serving.

Nutrition Facts

183 calories; protein 2.1g 4% DV; carbohydrates 21.4g 7% DV; fat 10.2g 16% DV; cholesterol 0.6mg; sodium 136.2mg 5% DV. Full Nutrition