Caramel Apple Mini Tarts
A year ago I was just returning home from a trip to Western New York to visit my college friend, Bailey and her family. Bailey lives on her family’s apple orchard and at the time of my visit they were right in the middle of harvest. Because of the impeccable timing, my checked bag that went to New York full of presents came back full of a variety of freshly picked apples! That abundance of delicious apples led me to create this simple, yet pretty dessert, Caramel Apple Mini Tarts.
Now I feel it is worth noting that a bag full of apples is apparently extremely suspicious looking to any and all TSA officers.
Upon opening my bag to unpack, a booklet of TSA search papers was the first item to greet me.
But eating these mini tarts made the wrath of the TSA completely worth it!
(Honestly I think they were just jealous they couldn’t have a few delicious Honeycrisp apples.)
Nothing screams fall to me more than a delicious slice of warm apple pie topped with vanilla ice cream.
This recipe for mini tarts are based off an apple pie with crumb topping I have been making for many years.
I pride myself on being pretty apt in a kitchen, but if there is one recipe staple I have about a 88.3% chance of failing on it’s pie crust.
I’ve tried every trick, secret, divine intervention possible, and still it takes a miracle for me to produce a perfect pie crust.
Enter…. the always perfect, always simple, refrigerated pie crust!
Can I get an Amen?
Can I get an Alleluia?
Refrigerated pie crust takes the angst out of making these delicious Caramel Apple Mini Tarts that are perfect for the fall season and any upcoming holiday parties.
Caramel Apple Mini Tarts
- 1 pkg (14.1 oz) Pie Crusts 9 inch (2 ct)
- 6 Tbsp Butter
- 1/4 cup Flour
- 1/2 cup Brown Sugar
- 1/4 cup Quick Oats
- 2 Apples
- 1/4 cup Chopped Pecans
- 1/4 cup Caramel Ice Cream Topping
Using a 4-inch biscuit cutter, cut each pie crust into 6 circles. You may need to press extra dough together for final cut. Arrange the pie crust circles on 2 parchment lined baking sheets.
To make streusel topping: In a small bowl, cut butter into flour. Stir in brown sugar and oats.
Core and slice each apple into quarters (so you have 4 pieces). Then cut each quarter into thin slices making a half moon shape with each slice. Each slice should be about 1/8 inch thick.
Layer apple slices on pie crust, about 4-5 slices per circle. Slightly overlap the slices so that most of the dough is covered.
Any extra apple slices, finely dice and stir into streusel topping. This should be about ¼ to ½ cup of diced apple.
Spoon 1 ½ Tablespoons of the streusel topping over the apples on each mini tart.
Bake at 375°F for 10 minutes. Remove mini tarts from oven. Add 1 teaspoon of chopped pecans to each tart. Return to oven and bake for an additional 5 minutes or until crusts are slightly golden.
Remove mini tarts from oven and while warm drizzle each with 1 teaspoon of the caramel ice cream topping.