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Easy apple tartlets recipe

Easy apple tartlets recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts

This recipe makes 12 individual tartlets, using empanada pastry discs which I often have on hand at home. Top with whipped cream or ice cream; a fantastic treat for dinner party desserts.

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IngredientsServes: 12

  • 100g butter
  • 1 tablespoon ground cinnamon
  • 110g brown sugar
  • 4 medium apples - peeled, cored and thinly sliced
  • 12 empanada pastry discs
  • 2 tablespoons jam of your choice, to brush apples

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium bowl, melt butter in the microwave then mix in the cinnamon and sugar. Add thin apple slices (need to be quite thin, otherwise they won't be fully cooked at the end) to bowl and let them coat well with mixture.
  3. Cover a baking tray with baking parchment then arrange the empanada discs on top. Distribute apple slices, one next to the other one, over the centre of empanada disc. Crimp edges of dough to the centre. Brush the apples with warmed jam.
  4. Bake in the preheated oven for 12 to 15 minutes, or until lightly browned. Serve warm with whipped cream or ice cream.


Feel free to substitute the empanada pastry with discs of shortcrust pastry.

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How to make Apple Maple Tartlets:

Sliced apple is placed onto a rectangle of puffed pastry, sprinkled with cinnamon/sugar and drizzled with butter. It couldn’t be any easier!

Fresh out of the oven, the Maple Apple Tartlets are drizzled with a bit of maple syrup. All of the fall flavors are covered here! They’re alarmingly inviting and completely delicious.

They’re the perfect fall pastry!

If you’re looking for more apple dessert recipes, you might also enjoy my Apple Cinnamon Upside Down Cake or these Apple Harvest Blondies. Amish Apple Dumplings, Upside Down Apple Pecan Pie, and Caramelized Apple Oatmeal Cookies are excellent apple dessert recipes too.

Omaha Steaks Apple Tartlets Recipe to Serve at Dinner Party

Omaha Steaks Apple Tarts is a tasty and worth to recreate recipe. It might sound weird at first, for a company that’s known making cuts of beef offers a dessert so good that you want to make it yourself, but it does.

It is not easy to get Omaha Steaks Apple Tarts if you’re not having access or living around near the stores. Yes, there might be some alternative such as the Apple Tarts that sold on Trader Joe’s and other places. However, if you can create it on your own, why don’t just give it a shot? Here are the Omaha Steaks apple tarts cooking instructions and listed ingredients to help you make one.


  • 5 tbsp unsalted butter
  • 1/4 tsp sea salt
  • 1 ¼ cup all-purpose flour
  • 6 tbsp cold water
  • 1 tsp cinnamon
  • 3 tbsp brown sugar
  • 3 medium apples, peeled and cored
  • 2 tbsp butter
  • 1/2 tbsp butter
  • 1/2 tbsp cornstarch
  • 1/2 tsp vanilla
  • 5 tbsp heavy cream
  • 1/4 cup brown sugar


  1. Create the crust first: combine salt and flour in a medium-sized bowl. Add chunks of butter and put them all in food processor, let it blend until it appears crumbling. Put the mixture back in bowl and add water until the dough forms ball. Cover and set it aside for half an hour.
  2. Next, create the apple filling: prepare a cast iron skillet and melt butter over it. Add brown sugar, apples, and cinnamon. Wait until the sauce thickened and apples softened for about 5 minutes.
  3. To create the caramel sauce: set a saucepan on medium heat. Mix cornstarch and brown sugar together then add cream butter. Stir and cook until the mix thickened. Turn the heat off and stir vanilla in.
  4. Put the dough out from fridge and lay out on a floured surface. Make it roll on ¼ inch thickness.
  5. Cut circles of a small bowl size. Then cut four slits on the crust.
  6. Put apple filling in the middle of crust. Lift the cut slits and pinch them together at the edges.
  7. Drizzle caramel sauce on top of the tarts and put them on oiled cookie sheet.
  8. Bake it for half an hour at 400°F until it turns crispy and light brown colored.
  9. Serve and enjoy with whipped cream or ice cream.

The tart recipe above is a perfect and pleasant snack to serve at party or dinner. The Omaha Steaks Apple Tarts is simple to make in less than 20 minutes even with the baking time to have a satisfying dessert.


  • 5 apples
  • 1 tablespoon of cinnamon powder
  • Handful of walnuts
  • 1 lemon
  • 1 orange
  • 2 vanilla sugar packets
  • Phyllo dough
  • Butter for greasing

&uarr click on the photo to enlarge

Kitchen equipment

  • An oven
  • Saucepan
  • 4 mini springform pans
  • Baking tray
  • A big bowl
  • Chefs knife
  • Vegetable peeler
  • Cutting board
  • Silicone brush

View the original recipe via:

Preparing the apple pie tartlets -- 15 minutes

PEEL and core the five apples then dice them, but not too coarse. Finely chop the walnuts. Grab the big bowl, add diced apples. MIX the diced apples with one tablespoon of cinnamon powder, 2 packets of vanilla sugar, a handful of chopped walnuts, juice of 1/2 a lemon, orange zest and juice of one orange.

GREASE the four springform pans with butter. MELT the butter and cut the phyllo dough into squares. The squares should be larger than the actual springform.

BRUSH the phyllo dough squares with the melted butter. Place two phyllo dough squares crosswise on top of each other, it should look kind of like a star. Repeat 3 more times, then put the dough in each springform.

FILL each springform with the apple mixture. FOLD the phyllo dough inwards, cover with a little bit of butter to prevent it from burning in the oven.

Mini apple pie tartlets

Baking the mini apple pie tartlets -- 15 minutes

HEAT the oven to a temperature of 180 degrees Celsius or 356 degrees Fahrenheit. Place the springforms on a baking tray. BAKE for about 15 minutes, or until the top of the apple pie tartlets become golden-brown.

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Apple Tart

Place 1 1/4 cups flour, butter, and 2 tablespoons sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 °F.

Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as apples will shrink during cooking.

Combine the egg yolks, 3/4 cup sour cream, sugar, and 1/4 cup flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.

Recipe Summary

  • 1 medium Honeycrisp apple, peeled and finely chopped (1 cup)
  • 1 cup fresh or frozen cranberries
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • pinch ground nutmeg
  • 1 (14.1-oz) package refrigerated piecrust
  • 1 large egg white, lightly beaten
  • 1 tablespoon demerara sugar

Preheat oven to 425°F. Place Honeycrisp apple cranberries light brown sugar and kosher salt in a medium saucepan. Cook over medium-high, stirring often, until apple is tender and cranberries burst, about 8 minutes.

Whisk together cornstarch and water in a small bowl, and stir into apple mixture. Bring to a boil over medium-high, stirring often cook until mixture thickens, about 1 minute. Transfer to a medium bowl stir in unsalted butter, vanilla extract, and ground nutmeg. Let cool at room temperature until butter is melted and mixture has thickened, about 20 minutes. Stir cooled mixture, and set aside.

Unroll 1 piecrust from a package of refrigerated piecrusts cut into 4 (4-inch) squares. Reroll remaining dough cut into 2 additional (4-inch) squares. Repeat procedure with remaining 1 piecrust.

Arrange squares evenly on 2 baking sheets lined with parchment paper. Place 1 heaping Tbsp. cooled apple mixture in center of each square. Fold corners of square in toward center, pressing (or twisting) gently to seal together. Brush tartlets with egg white, and sprinkle with demerara sugar.

Bake in preheated oven until golden and bubbly, 14 to 16 minutes. Cool on baking sheets on wire racks 15 minutes. Serve warm or at room temperature.

Fruit tartlets

Delicious fruit tartlets on a shortcrust pastry, filled with creme patissiere and topped with fresh, seasonal fruits.

They are very easy and quick to make. The hardest part is the pastry, but it can be done in a food processor to save some time. Just whizz the butter and flour first into a mixture, then slowly add the water and mix again. The butter and flour mixture should look like breadcrumbs, it doesn’t need to be smooth. Remember to chill the pastry in the fridge for at least 30 minutes – it will be much easier to roll out. The easiest way to roll the pastry out, is to place it between two pieces of cling film, to prevent it from sticking. We baked them in mini tart forms – 9 cm in diameter.
Ingredients in this recipe will give you 8 tartlets. You can store them in the fridge, but they taste best when fresh.

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Recipe tip

If in hurry, replace the creme patissiere with whipped cream.

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11 best apples for apple pies (and tarts and galettes)

By Rowan Jacobsen
Published June 4, 2021 12:01PM (EDT)
/> (Julia Gartland / Food52)


This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!

So you want to make apple pie. But which apples are the pie-friendliest? Here, Rowan Jacobsen — a James Beard Award-winner and the author of Apples of Uncommon Character — breaks down the best varieties. Better pies, right this way.

Lucky us. We are in the Second Golden Age of the Apple, with more great new varieties appearing in markets than we've seen in decades. But lost amid the snap-crackle-pop of the produce aisle is a sad little secret: Not all apples are cut out for baking.

For that, we have to hearken back to the First Golden Age of the Apple, the 1700s and 1800s, when more than 7,000 varieties graced American farms, many of them selected specifically for their pie prowess. Although these varieties are hard to find in supermarkets, they are increasingly common at farmers markets, farmstands, and pick-your-own orchards. Combine them with some tricks our ancestors knew well (use several varieties for maximum interest mix sweet and tart, firm and goopy and work some leaf lard into the crust), and prepare for pie perfection.

Here are 11 of the best apples for apple pie.

1. Esopus Spitzenberg
"Who would put into a pie any apple but Spitzenberg, that had that?" wrote the famed minister Henry Ward Beecher in 1862. A century and a half later, the question stands. Widely considered the most flavorful apple America has ever produced, the pride of New York's Hudson Valley pushes both sweetness and tartness to an extreme, and infuses your pie with notes of lychee and roses.

2. Bramley's Seedling
Too often Americans make their pies with nothing but overly hard apples, which slide away from each other as soon as your fork strikes. The Brits have long understood that you need some glue to hold the thing together, and for more than 200 years their go-to glue has been Bramley's Seedling. The huge, green, very tart apples look like unripe grapefruits in the tree, but when cooked they melt into a thick pulp that works wonders when combined with a firmer apple. (Honorable Mention: McIntosh or Cortland.)

3. Gravenstein
Love it or leave it. Some people think this treasure of Sonoma County (where you can still find the Gravenstein Apple Fair every August) is too soft for pie, but others believe its unmistakable berry-apple fragrance is the very harbinger of fall. Pick them early for pie.

4. Belle de Boskoop
This tart and snappy Dutch belle is plump and rustic, with a hint of acidity that mellows in the oven. It will win you over in pies, crisps, and strudel, where the firmness is divine and the zippy edge keeps things lively. (Honorable Mention: Any starchy russet, such as Golden Russet, Roxbury Russet, Ashmead's Kernel, or Zabergau Reinette.)

5. Northern Spy
Your grandmother may well have insisted on Northern Spy for her pies. And she was right. This early-1800s star is one of the few apples that can stand alone in pies. Bright and lively, firm yet tender-skinned, it's experiencing a well-deserved resurgence as a new generation of bakers discovers that no other apple can match its bag of tricks.

6. Pink Lady
Not all modern apples fall flat in pies. Pink Lady is super-crisp when eaten fresh and nearly as crisp in pies, where its rosy hue and sweet-tart balance work wonders. No peeling, please.

7. Granny Smith
Green-skinned Granny Smith apples are juicy and firm, with a puckery-tart taste. Because they're available year-round, they're a reliable back-pocket baking apple for the contemporary home cook. (Worth noting: They make a fantastic apple cake, too.)

8. Golden Delicious
Golden Delicious apples have a sunny, nearly-neon color and a balanced flavor, wonderful for baking. Note: They do tend to soften more than sturdier varieties, like a Pink Lady or Granny Smith, but this makes them great for mixing and matching with other apples.

9. Honeycrisp
This 20th-century apple variety is super sweet and super crisp (hence the name). Food52's Baking Consultant at Large Erin McDowell loves using Honeycrisp apples in her Cider Caramel Apple Pie because they "hold up very well in baking, resulting in a filling that's tender but still has a little bite."

10. Jonagold
Another 20th-century apple variety. This one is a mix of Jonathan and Golden Delicious apples, with a sweet-tart flavor and buttery-yellow flesh. It stands up well when baked — and not just in pie, either. Food52 co-founder Merrill Stubbs loves using Jonagolds for homemade Apple Chips.

11. Braeburn
Braeburn apples look like a sunset, with orange-yellow tie-dye skin. Their intense citrusy-spicy flavor makes them perfect for pairing with other apple varieties or using in big-personality recipes — like Brown Butter & Chedder Apple Pie, or this stunner from Alice Medrich where apples are steeped in a cardamom-lime syrup.

Now, let's get baking. Here are three stellar pie recipes to get started:

While most apple pies use white or brown sugar, this one goes one step further: Start with a quart of apple cider and cook it down into a syrupy caramel sauce.

Not all apple pies have to be sweet. This savory recipe, with pork sausage and a cheddar cheese crust, is perfect for dinner.

Half the crust, twice the fun. If lattice-work worries you, then look no further. This open-faced pie lets the apples get roasty, toasty, and concentrated in flavor.

Additional ideas from the editors:

While you'd expect ingredients like brown butter and cheddar to pull focus from the apples, in this pie they only work to enhance. Both bring a nuttiness that complements the apples' sweetness, and without the distraction of the typical cinnamon-nutmeg-ginger spicing, the apples are able to shine.

Can't decide between a pie and a tart? Call this dessert Hannah Montana, because it brings the best of both worlds. All jokes aside, this tart features a buttery cinnamon-tinged crust full of a gooey, brandy-spiked apple pie filling and is absolutely delicious.

In this recipe you're encouraged to mix and match with apple varieties, so run wild with your newfound fruit knowledge. Toasted hazelnuts, oats, and cinnamon make the crust more akin to a spiced oatmeal cookie than a butter-crust (sign us up!). Paired with tender baked apples and maple-kissed whipped cream, this pie is all we need to round out an evening.

This deep-dish apple pie is as American as, well, you know the saying. We love this recipe because it's got all our favorite apple pie elements in one: a walnut and warm spice-based crumble topping and a buttery, flaky crust. It's also dialed back in terms of sweetness, which lets the apple flavors and nutty undertones really come through.

If baking is not your area of expertise but you still find yourself craving apple pie, galettes should be your go-to. They're freeform, single-crust, and the goal is "rustic," which we all know really just means it doesn't have to look pretty. This recipe is as simple as it gets, and as easy as pie — nay, galette!

For more apple facts, apple recipes, and great writing, pick up a copy of Rowan's book, Apples of Uncommon Character.

Adam and Joanne's Tips

  • Make the crust by hand: Take a look at our pie crust recipe and article. There, you will find our tips and a video showing how we make it using a food processor as well as how we make it by hand.
  • Instead of glazing the tart with jam, try adding a drizzle of caramel sauce or dust with powdered sugar.
  • To toast almonds, add to a dry pan over medium-low heat. Shake the pan constantly to prevent burning. The nuts are toasted when they’re lightly browned and smell nutty.
  • How to make an apple tart using puff pastry: Unfold a sheet of puff pastry onto a floured surface and roll out into a 13-by-9-inch rectangle. Transfer to the baking sheet. Score 1/2 inch in from the edge, all the way around, using a paring knife. Using a fork, prick the crust every 1/2-inch to prevent air pockets from forming while it bakes. Continue with adding apples to the crust as shared in recipe above.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste