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Apple Pie Butter Tarts

Prep Time
20 min
Cook Time
15 min
Yields
12 tarts

What could be better than mini apple pies and classic butter tarts?  A mash-up of two of our favorite Canadian treats!  Just like the traditional version, these butter tarts have a flakey crust and gooey, delicious center but are studded with diced apples.  A hint of cinnamon and splash of lemon help round out the sweetness of the filling and pair perfectly with the bits of apple.

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ingredients

1
recipe pie dough (for single crust)
¾
cup peeled, diced apples
2
tsp fresh lemon juice
1
tbsp + 1 cup brown sugar
½
cup corn syrup
1
large egg, at room temperature
2
tbsp unsalted butter, melted and cooled
1
tsp vanilla extract
¼
tsp ground cinnamon
1
pinch each nutmeg and salt
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directions

Notes

If any of the filling over-flows the tart shells and caramelizes, run a thin knife around the tart to loosen before removing it from the pan.

Step 1

Pre-heat oven to 375ºF.

Step 2

On lightly floured surface, roll out the pie dough to about 1/8 inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out round of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.

Step 3

Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.

Step 4

In a small mixing bowl, dredge the diced apples in lemon juice and 1 tablespoon of brown sugar. Set aside.

Step 5

In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla, and spiced.

Step 6

Remove the chilled tart shells from the oven. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.

Step 7

Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the center slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.

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