These simple vegan mini apple tarts are the perfect treat—buttery pastry wrapped around deliciously gooey apple pie filling! They’re like bite-sized apple pies, making them great for quick cravings or as adorable appetizers.
- Apple filling:
- 3 medium-sized apples, chopped into ⅓ inch or 1 cm cubes
- ⅓ - ½ cup (65-90g) brown sugar (adjust to your sweetness preference)
- 3 tablespoons (45g) vegan butter, chilled or at room temperature
- 2-3 teaspoons lemon juice (or water), to taste
- 1 teaspoon cinnamon
- 1 ½ tablespoons (12g) corn starch
- Shortcrust pastry:
- 1 ¾ cups (220g) all-purpose plain flour, plus extra for dusting
- ½ cup (115g) vegan block butter (at room temperature)
- ⅓ cup (35g) powdered sugar / icing sugar
- 2 tablespoons (30g) water (or more if needed)
- Pinch of salt (if using unsalted butter)
Prepare the apple filling:
- Combine apples, brown sugar, vegan butter, lemon juice (or water), and cinnamon in a saucepan over medium-high heat. Mix until combined and the butter melts.
- Reduce heat to medium and cook the apple mix for about 10 minutes until the apples soften. Adjust sweetness or tanginess with more sugar or lemon juice if needed.
- In a small bowl, create a slurry by mixing cornstarch and 3 tablespoons (23g) of water. Add it to the apple mix and cook for another 5 minutes until it thickens. Let it cool.
Make the shortcrust pastry:
- Mix flour, butter, and sugar in a bowl or food processor until butter is well distributed. Gradually add water until the dough clumps together—soft but not too sticky.
- Adjust consistency: add water if dry or sprinkle flour if too wet.
Assemble the mini apple tarts:
- Preheat oven to 180°C (350°F). Grease 1-2 mini tart or muffin pans.
- Roll out the dough on a floured surface to about ¼ inch (5 mm) thick. Cut rounds with a 2 ½ inch (6 cm) fluted cookie cutter.
- Gently press rounds into the tart pans, ensuring they line the bottom and sides.
- Fill each tart with the cooled apple mix, enough to form a small mound.
Bake and serve:
- Bake for roughly 20 minutes until golden. Let cool completely in the pan on a wire rack.
- Dust powdered sugar on top before serving or drizzle with a simple glaze. Enjoy warm or at room temperature, with vegan whipped cream or ice cream if desired.
- Store leftovers in an airtight container: 1 day at room temperature, up to 5 days in the fridge, or up to 1 month in the freezer. Delicious anytime!
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