Mini 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.
