Apple Tarts

If you haven't noticed already, I have an obsession for mini things and while these apple tarts are not that mini they are the perfect portion size for a single serving.  

If you still have a few apples left from this season's apples then these little tarts are the perfect dessert. I only used one apple in this recipe for four small tarts, but if you have a large tart pan you might need to use two or more apples.  

Apple Tarts

Yield: makes 4 apple tarts


For the crust:

1 ½ cups all purpose flour
¼ cups sugar
¼ teaspoon salt
½ cup cold, unsalted butter; cut into cubes
1 egg
3 tablespoons cold water

For the filling:

2 oz. cream cheese
2 tablespoons granulated sugar
1 egg yolk
½ teaspoon vanilla extract
1 apple, peeled, cored and thinly sliced
1 tablespoon butter
½ teaspoon ground cinnamon
turbinado sugar


For the crust:

In the bowl of a food processor pulse flour, sugar and salt. Add in cold butter and pulse a few times until mixture resembles coarse crumbs. Add in the egg and pulse until just combined. Slowly pour in the cold water while pulsing until the mixture comes together and forms a dough.

Roll the dough out into a ¼ inch thickness, divide the dough into 4 equal pieces. Lay the pieces of dough over the tart pans, press the dough to the bottom and mold it into the sides of the pans. Cut the dough with the edge of the pan and discard the remaining dough.

For the filling:

Cream together the cream cheese, sugar, egg yolk and vanilla extract. Distribute the cream cheese mixture evenly into each tart pan; set aside.

Preheat oven to 350 degrees F.

In a nonstick pan over medium heat, melt the butter and cook the apple slices with the cinnamon for 1-2 minutes or until slightly softened. Remove from heat and allow to cool for a few minutes.

Arrange the apple slices over the cream cheese mixture, sprinkle a generous amount of turbinado sugar over each tart and bake in preheated oven for 30 minutes.

Remove from oven and allow to cool for a few minutes before serving.