Mini Apple Tarts

Instructions

Prepare the apple filling:

1. 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.
2. 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.
3. 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:

1. 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.
2. Adjust consistency: add water if dry or sprinkle flour if too wet.

Assemble the mini apple tarts:

1. Preheat oven to 180°C (350°F). Grease 1-2 mini tart or muffin pans.
2. 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.
3. Gently press rounds into the tart pans, ensuring they line the bottom and sides.
4. Fill each tart with the cooled apple mix, enough to form a small mound.

Bake and serve:

1. Bake for roughly 20 minutes until golden. Let cool completely in the pan on a wire rack.
2. 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.
3. 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!