Happy Fall and Happy Apple Season! Today, I have an incredible mini apple tart recipe for you. This apple tart filling has a creamy custard layer that elevates this dessert to a whole new level. I’m crazy about apples and I recently rounded up some pretty yummy desserts in my 11 apple tart recipe post.
Also, I love to experiment in the kitchen, and I was pleasantly surprised how this mini apple tart turned out. The fun thing about this recipe is that if you have a special dinner party with friends, you can make each person their individual serving size of this rustic apple tart recipe.
I’ve Fallen in Love with My Mini Apple Tart Recipe
*The following post contains affiliate links.
And if you love everything apples, check out my French Apple Tart Puff Pastry. This dessert is one of the most popular recipes on my blog.
This is how I cook my mini apple tarts
My secret weapon to baking my mini apple tarts is using cast iron pans. I have found that the cast iron pan creates an abundance of circulating heat and so the crust is quite crispy and not at all moist or gooey. Also, I did a little research, and it turns out that a well-seasoned cast-iron skillet has non stick qualities.
Here is a cool quote from Cook’s Illustrated about baking with cast iron pans:
A cast-iron skillet is far preferable to a flimsy disposable pie plate. It’s far sturdier, and
the heavy metal pan conducts heat much better than thin aluminum, which translates to better browning on the crust.
So, I bet about now you are wondering,
How do you make apple tarts?
Check out the recipe below. Don’t panic since it looks a bit complicated but, it seriously is only three layers. And once you’re done you’ll be glad you took the time to make them, since they are delish!
Apple Tart with Custard
- 2 cups all-purpose flour plus more for rolling out the dough
- 3 tbsp granulated sugar
- 1 tsp salt
- 14 tbsp unsalted butter chilled and cut into small pieces
- 3-4 tbsp cold water
- 2 tbsp butter melted butter for brushing crust before baking
- 2 tbsp raw sugar this is for sprinkling on the tart before baking
- 3-4 Granny Smith apples Peel and core, sliced medium thickness
- 6 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 4 tbsp butter
- 6 inch cast iron pans can use 3 - 6 1/2 inch cast iron pans or 6 - 3 1/2 inch cast iron pans
- 1 1/4 cups heavy whipping cream Can subsitute with whole milk
- 1 2 inch Vanilla bean If you don't have a vanilla bean, add a teaspoon of vanilla extract
- 4 large egg yolks
- 1/4 cup sugar
- 1 large egg lightly whisked
- In a food processor, combine the flour, salt, and 2 tablespoons of the sugar.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add cold water, 1 tablespoon at a time. I usually add 2 tablespoons of extra water.
- Pulse until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface and knead gently.
- Here's an optional step: shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes. I did skip this chill phase and the dough was still flakey and wonderful.
- Place on a floured surface and roll the dough into a size larger than your cast iron pan. If the dough is too crumbly at this point, add another tablespoon of water to it and mix it in by hand.
- Place the dough over your pan and allow the dough to hang over the edge. Don't worry if the crust looks a bit rustic.
- Peel and core apples. Slice in medium thickness
- Melt 2 tablespoons butter in medium-size saucepan over medium-low heat.
- Add prepared apples and saute until tender, about 10 minutes. Using a slotted spoon, transfer apples to a bowl.
- Combine the apples, sugar, cornstarch, and spices.
- Mix until apples are thoroughly coated.
- Beat one egg in a small bowl and set aside.
- Add the heavy cream to a sauce pan.
- Cook over medium heat.
- Scrape seeds from the vanilla bean into the cream.
- Bring to a boil.
- In another saucepan, beat the 4 egg yolks and sugar together.
- Gradually add the hot cream mixture into the egg mixture and whisk thoroughly after each addition.
- Stir over low heat until the mixture thickens slightly and coats the back of a spoon, about 7 minutes. Do not boil.
- Remove from heat and whisk in 1 whole egg.
- Pour custard into crust.
- Place apples over custard.
Creating the Tart
- Now with you pan and crust, place the apples over the custard.
- Dot the apples with the cubes of butter.
- Gently fold the dough edges in toward the center.
- Brush the top crust with the melted butter.
- Generously sprinkle the raw sugar over the top.
- Bake at 400 degrees for 30 minutes
If you make these mini apple tart recipe, be aware that you’ll have less custard and apples in this size pan. But, they do make the perfect size dessert when having guests over for a dinner party. This pan is 3 1/2 inches in diameter and is so adorable.
Just a little note, if you are tempted to make this recipe in anything but the cast iron pan, I would like to peruade you to stick to the cast iron. The crust is crispy and not soggy, just saying.
I might add that this cute mini apple tart is a real crowd pleaser for any dinner party. How do I know this? Well, my husband is obsessed with these little tarts, and I had to snap these photos quickly before he devoured them.
He loves any dessert with apples and pumpkins. And I just happen to have a copycat version of Starbuck’s Pumpkin bread recipe.
Finally, a big thank you goes to Krista from The Happy Housie for hosting this fantastic Fall Recipe Tour!
Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…
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