Mini Apple Tarts with Peanut Butter Crumble Recipe
These Mini Apple Tarts with Peanut Butter Crumble combine tender puff pastry shells filled with a spiced apple mixture and topped with a crunchy, buttery peanut butter crumble. Perfectly portioned as bite-sized treats, these tarts offer a delicious balance of sweet, tart, and nutty flavors, ideal for dessert or an elegant snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Puff Pastry Tart Shells
- 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)
Apple Filling
- 3 tbsp salted butter
- 3 large apples, peeled and finely diced (Braeburn, Granny Smith, McIntosh, or Fuji)
- ½ cup light brown sugar or maple sugar
- 2 tbsp apple cider or freshly squeezed lemon juice
- 1 tsp cinnamon
- dash of freshly grated nutmeg
- 2 tbsp water
- 1 tbsp cornstarch
Peanut Butter Crumble Topping
- 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 extra 1 tbsp butter if preferred)
- 1½ tbsp softened butter
Instructions
- Prepare the puff pastry tart shells: Preheat the oven to 350°F (175°C). Spray a muffin tin with non-stick spray or brush with melted butter. On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out into an 18"x9" rectangle, doubling the length of the original 9x9" sheet. Cut the dough into 18 equal squares. Press each square gently into the cups of the muffin tin. In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash, which will be used later.
- Make the apple filling: In a medium saucepan, melt 3 tablespoons of salted butter over medium-high heat. Add the peeled and finely diced apples and cook for 3-4 minutes until they begin to soften. Stir in the brown sugar (or maple sugar), cinnamon, freshly grated nutmeg, and apple cider (or lemon juice). Bring the mixture to a simmer and cook for another 3-4 minutes until the apples are soft and the liquid reduces slightly. Mix the 2 tablespoons water with cornstarch in a small bowl, then whisk into the saucepan. Continue cooking and stirring until the filling thickens, about 1 minute. Remove from heat and let cool to room temperature.
- Prepare the peanut butter crumble topping: In a medium bowl, combine rolled oats, flour, maple syrup, cinnamon, and salt. Cut in the peanut butter and softened butter using a pastry blender or fork until the mixture forms coarse crumbs.
- Assemble the tarts: Using a pastry brush, lightly brush the edges and sides of each pastry shell with the egg wash to help achieve a glossy golden finish. Spoon the cooled apple filling evenly into each tart shell. Top each tart with approximately 1 teaspoon of the peanut butter crumble.
- Bake the tarts: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed and golden brown, and the crumble topping is lightly browned. Remove from the oven and allow the tarts to cool for a few minutes before carefully removing them from the pan. Serve warm or at room temperature, optionally with a dollop of whipped cream, vanilla ice cream, or a sprinkle of cinnamon or powdered sugar for extra flair.
Notes
- Use a mix of apple varieties like Braeburn, Granny Smith, McIntosh, or Fuji for a complex flavor and texture.
- Maple sugar can be substituted for brown sugar to add a unique depth of flavor.
- You can prepare the apple filling ahead of time and refrigerate it to speed up assembly.
- If you don't prefer peanut butter, substitute the peanut butter in the crumble with an additional tablespoon of softened butter.
- These tarts can be served with whipped cream, vanilla ice cream, or a dusting of powdered sugar for extra indulgence.
- Make sure to brush the pastry edges with egg wash for a nice golden color.
