If you’re looking for a dessert that perfectly balances the sweet, tart notes of apples with the nutty, comforting flavor of peanut butter, you absolutely must try this Mini Apple Tarts with Peanut Butter Crumble Recipe. These delightful bite-sized tarts combine flaky puff pastry shells filled with a warmly spiced apple mixture, all topped with a crunchy peanut butter oat crumble that will make your taste buds sing. They’re simple to make, irresistibly delicious, and perfect for sharing with friends or treating yourself on a cozy afternoon.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, whether it’s creating that signature flaky crust, tender and flavorful apple filling, or the rich peanut butter crumble topping that adds texture and depth. Let’s break down what you’ll need to whip up these irresistible mini tarts.
- Frozen puff pastry dough: The foundation of your tarts, providing that golden, flaky texture everyone loves.
- Egg and water for egg wash: Brushed on the pastry edges for a beautiful shiny finish and perfect browning.
- Salted butter: Essential for cooking the apples and enriching the crumble with buttery goodness.
- Apples: A trio of flavors like Braeburn, Granny Smith, or Fuji add perfect balance and natural sweetness.
- Light brown or maple sugar: Sweetens the apple filling with a hint of caramel flavor; maple sugar adds a lovely twist if you can find it.
- Apple cider or lemon juice: Adds a bright, tangy kick that complements the apples and prevents browning.
- Cinnamon and nutmeg: Classic warm spices that make the filling cozy and aromatic.
- Cornstarch: Thickens the apple mixture so your filling isn’t runny.
- Rolled oats and all-purpose flour: Form the base of the peanut butter crumble, adding crunch and body.
- Maple syrup: Sweetens the crumble naturally and adds a hint of richness.
- Cinnamon and salt in crumble: Heighten the flavor and balance the sweetness.
- Creamy peanut butter and softened butter: Give the crumble its signature nutty flavor and tender, crumbly texture.
How to Make Mini Apple Tarts with Peanut Butter Crumble Recipe
Step 1: Prepare the puff pastry tart shells
Start by heating your oven to 350°F and greasing two muffin tins so your tarts don’t stick. Roll out your thawed puff pastry on a lightly floured surface into an 18 by 9-inch rectangle—this doubles the size of the typical sheet for more tarts. Cut into 18 squares and gently press each one into the muffin cups, creating cozy little nests ready to be filled. Whisk your egg with a splash of water for the egg wash which will give your pastry that gorgeous golden glow.
Step 2: Cook the apple filling
In a medium saucepan, melt the butter over medium-high heat, then add your finely diced apples. Cook them until they just begin to soften, about 3 to 4 minutes, so they don’t get mushy in the oven later. Stir in your sugar, cinnamon, nutmeg, and apple cider or lemon juice and bring everything to a gentle simmer. Let the mixture cook down until the apples are tender and the liquid reduces slightly. To thicken it just right, whisk together water and cornstarch and stir it in, cooking for another minute until luscious and thick.
Step 3: Prepare the peanut butter crumble
While your filling cools, mix the oats, flour, maple syrup, cinnamon, and salt in a bowl. Cut in the peanut butter and softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs—like wet sand. This step is key for creating that perfect crumbly texture that adds a satisfying crunch on top of the warm apple filling.
Step 4: Assemble the tarts
Brush the sides and edges of your puff pastry shells lightly with your egg wash to help them brown up beautifully. Spoon the apple filling evenly into each shell—about a tablespoon per tart—and then sprinkle the peanut butter crumble generously on top. Each tart should get a nice, even layer of crumble, roughly a teaspoon each, so every bite has that delicious contrast of soft filling and crunchy topping.
Step 5: Bake and enjoy
Bake your mini tarts for 15 to 20 minutes until the pastry is puffed and golden and the crumble is toasted to perfection. Let them cool just a bit before removing them from the muffin tins so they hold their shape beautifully. These tarts are amazing served warm, especially with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of cinnamon or powdered sugar on top adds a lovely finishing touch.
How to Serve Mini Apple Tarts with Peanut Butter Crumble Recipe
Garnishes
A sprinkle of ground cinnamon or a dusting of powdered sugar adds an elegant touch while amplifying the warm spices in the tart. For extra decadence, a drizzle of caramel sauce or a spoonful of smooth vanilla bean ice cream on the side complements the peanut butter crumble beautifully.
Side Dishes
These mini apple tarts shine on their own, but pairing them with a scoop of creamy vanilla ice cream or a cup of spiced chai tea elevates the experience. A crisp salad with tangy vinaigrette can also provide a refreshing contrast to the richness of the dessert if serving after a meal.
Creative Ways to Present
Serve your Mini Apple Tarts with Peanut Butter Crumble Recipe on a rustic wooden board surrounded by fresh apple slices and a small bowl of peanut butter for dipping. For parties, place them on decorative cupcake liners or tiered trays for an eye-catching dessert display. You can also experiment with adding chopped nuts or a drizzle of honey on top for extra texture and sweetness.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover tarts in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best to keep them in the fridge to maintain the crispness and freshness of the peanut butter crumble topping.
Freezing
You can freeze these tarts before baking by assembling them on a lined baking sheet, freezing until firm, then transferring to a freezer-safe container with parchment between layers. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to the baking time until golden and bubbly.
Reheating
Reheat your tarts in a preheated oven at 325°F for about 8-10 minutes to bring back that flaky crust and warm apple filling. Avoid microwaving if you want to keep the crumble crunchy and the pastry crisp.
FAQs
Can I use a different nut butter in this Mini Apple Tarts with Peanut Butter Crumble Recipe?
Absolutely! If you’re not a peanut butter fan, you can substitute almond butter, cashew butter, or even extra butter for a different but equally delicious crumble flavor. Just keep the same quantity for best results.
What types of apples work best for this recipe?
The recipe shines with tart, firm apples like Granny Smith, Braeburn, McIntosh, or Fuji. They hold their shape well during cooking and offer a balanced sweet-tart flavor that pairs wonderfully with the peanut butter crumble.
Can I make the filling ahead of time?
Yes, the apple filling can be made a day in advance and stored in the fridge. This makes assembling the tarts quick and easy when you’re ready to bake.
Is there a gluten-free option for the puff pastry and crumble?
There are gluten-free puff pastry brands available that would work nicely. For the crumble, substitute the all-purpose flour with a gluten-free flour blend to keep the topping crumbly and delicious.
How do I prevent the puff pastry from getting soggy?
Lightly brushing the pastry edges with egg wash helps create a barrier, and cooking the apples just until they start to soften ensures the filling isn’t too watery. Avoid overfilling the tarts and ensure your oven is fully preheated for a crisp finish.
Final Thoughts
This Mini Apple Tarts with Peanut Butter Crumble Recipe has quickly become one of my all-time favorite desserts to whip up when I want something both comforting and a little bit special. The mix of tender apples, flaky pastry, and that irresistible peanut butter crumble topping creates a delightful bite every time. I hope you’ll give this recipe a try and enjoy sharing it just as much as I do. Trust me, your kitchen will smell heavenly, and your friends will be asking for seconds!
PrintMini Apple Tarts with Peanut Butter Crumble Recipe
Delight in these Mini Apple Tarts featuring a flaky puff pastry base filled with tender, cinnamon-spiced apples and topped with a rich, crunchy peanut butter oat crumble. Perfectly portioned for sharing or snacking, these easy-to-make tarts bake to a beautiful golden brown and offer a comforting American classic dessert experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 18 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Tarts:
- 1 sheet frozen puff pastry dough, thawed (½ of a 17.3 oz package, Pepperidge Farm recommended)
- 1 egg + 1 tbsp water (for egg wash)
- 3 tbsp salted butter
- 3 large apples, peeled and finely diced (Braeburn, Granny Smith, McIntosh, Fuji recommended)
- ½ cup light brown sugar or maple sugar
- 2 tbsp apple cider or freshly squeezed lemon juice
- 1 tsp cinnamon
- Dash of nutmeg, freshly grated preferred
- 2 tbsp water
- 1 tbsp cornstarch
For the Peanut Butter Crumble:
- ¼ cup rolled oats
- ¼ cup unbleached all-purpose flour
- 1 tbsp good quality maple syrup
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tbsp creamy no-stir peanut butter (or substitute an extra tbsp butter)
- 1½ tbsp butter, softened
Instructions
- Prepare the Puff Pastry Tart Shells: Preheat your oven to 350°F (175°C). Lightly grease two muffin tins using non-stick spray or melted butter. On a lightly floured surface, unfold the thawed puff pastry sheet and roll it into an 18″ by 9″ rectangle (doubling the original 9″×9″ sheet). Cut this rectangle into 18 even squares. Whisk the egg with 1 tablespoon water to create an egg wash. Gently press each pastry square into the muffin tin cups to form tart shells.
- Make the Apple Filling: In a medium saucepan over medium-high heat, melt the 3 tablespoons of salted butter. Add the finely diced apples and sauté for 3-4 minutes until they begin to soften. Stir in the brown sugar (or maple sugar), cinnamon, nutmeg, and apple cider (or lemon juice). Bring the mixture to a simmer and cook for an additional 3-4 minutes until the apples are tender and the liquid reduces. In a small bowl, combine the 2 tablespoons water with the cornstarch and whisk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens about 1 more minute. Remove from heat and allow the filling to cool. This step can be prepared ahead of time to speed up assembly.
- Prepare the Peanut Butter Crumble Topping: In a medium bowl, mix together rolled oats, all-purpose flour, maple syrup, cinnamon, and salt. Using a pastry blender or fork, cut in the peanut butter and softened butter until the mixture forms coarse crumbs resembling wet sand. Be careful not to overmix to maintain a crumbly texture.
- Assemble the Tarts: Lightly brush the edges and sides of each puff pastry shell with the egg wash using a pastry brush to ensure a golden finish. Evenly spoon the cooled apple filling into each tart shell. Top each tart with about a teaspoon of the peanut butter crumble, distributing it evenly.
- Bake the Tarts: Place the muffin tins in the preheated oven and bake for 15-20 minutes, or until the tart shells are lightly golden brown and the crumble topping is crisp. Remove from the oven and allow the tarts to cool slightly before carefully removing them from the tins. Serve warm or at room temperature, optionally with a dollop of whipped cream, vanilla ice cream, or sprinkled cinnamon or powdered sugar.
Notes
- Work with cold puff pastry dough for easier handling and better texture. If the dough warms up too much, chill it in the refrigerator for 5-10 minutes.
- Do not overcook the apples during sautéing; they should just begin to soften as they will continue cooking in the oven. This prevents a mushy filling.
- Apply only a thin layer of egg wash on the pastry edges to avoid sogginess and ensure a crisp, golden finish.
- When making the crumble, aim for coarse crumbs that resemble wet sand by properly cutting in the butter and peanut butter without overmixing.
- These tarts can be prepared a few hours ahead and refrigerated; warm them slightly before serving for best taste.
