Need an easy, yet impressive holiday dessert? If you have a package of puff pastry in your freezer and a handful of other fridge and pantry staples, you’re halfway to making these simple apple crumble tarts. This version is mini-sized, perfect for individual servings to snack on during the week (it doesn’t have to be a special occasion to enjoy a homemade dessert!) or for serving at holiday gatherings. Best of all, they come together in no time at all and if you are the kind of person who likes to plan ahead, you can assemble these and freeze them so you’ll only need to preheat the oven when you’re ready to enjoy.
Related: The Pioneer Woman’s Irresistible Apple Desserts
Like Mardi’s mini apple crumble tarts? Try her mixed berry galettes or her French butter cookies.
ingredients
directions
Pre-heat the oven to 375˚F. Lightly grease a muffin tin with butter.
Roll out pastry; use a 3 ½-inch cookie cutter to cut out 12 rounds.
Place a round of pastry into each spot in the muffin tin and gently press them into the tin. Prick the bottom of each pastry round with a fork and place the tin in the fridge while you work on the filling.
Peel and core the apple(s) and cut into tiny cubes. Place in a medium bowl and set aside.
Mix the melted butter, flour, sugar and oats in a small bowl until all the ingredients are wet. Mix the apples with the crumble topping.
Divide the filling evenly between the pastry cups. (At this stage you can freeze the assembled tarts. Once completely frozen, you can store in them in airtight containers for two weeks. Bake from frozen — although they might take a few minutes longer in the oven).
Bake for 15 minutes. Remove the tin from the oven and top each tart with the small cube of butter. Bake for another 20 minutes at until the pastry is golden brown, the apples are soft and the crumble is crispy.
Remove from the oven and allow to cool for about 5 minutes in the tins. Serve with pouring cream and some slivered almonds.
