Recipe for mini apple pie
These super delicious mini apple tarts are made with perhaps the world’s best tart dough!
Apple tart is a classic dessert that spans across several countries, and each culture has its own version of the apple tart. The French version, Tarte Tatin, for instance, is topped with caramelized apples. A classic Swedish “apple tart” is more like a crumble, and the American apple pie is filled with apples and cinnamon with a layer of shortcrust pastry on top.
This recipe yields 8 small mini apple tarts, but it’s also great to try if you just need to satisfy your own little sweet tooth. You can advantageously make several small tarts at once and freeze the ones you don’t need yet. This way, it’s super easy to have something sweet ready in case you ever get unexpected guests.
Ingredients
- 300 gram Butter
- 2 Egg
- 200 gram Powdered Sugar
- 600 gram Wheat Flour
- 2 Apples
- 33.6 gram Sugar
Instructions
- Find your mixer.
- Add flour, powdered sugar, butter, and egg to the bowl.
- Mix together to form a dough.
- Place the dough on the kitchen counter and gather and knead it with your hands.
- Place the dough in a bowl and refrigerate for about 45 minutes.
- Sprinkle flour on the kitchen counter.
- Place the dough on it.
- Roll out the dough to approximately 5 mm thickness.
- Find a round cutter of a suitable shape. I used a 16 cm.
- Cut out 16 round circles.
- Peel the apples and cut them into wedges.
- Distribute the apple wedges on 8 of the circles.
- Place a dough circle on top of each of the "apple-decorated" dough circles.
- Find a fork.
- Press the edges together with the fork along the edge all the way around.
- Sprinkle each mini pie with a teaspoon of sugar.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven).
- Bake the mini apple pies for 10-14 minutes.
- Take the finished mini pies out of the oven and set them to cool.
- Serve them as they are or with vanilla ice cream. A dollop of crème fraîche mixed with a bit of vanilla sugar is also delicious.
