I bring you apple pie tartlets filled with juicy spiced apples and topped with a crunchy buttery crumble that delivers a surprising burst in every bite.
I adore these apple pie tartlets because the filling is unapologetically juicy and the crumble snaps with crunch. I love biting past a tender shell into thinly sliced apples that soak up brown sugar until each bite tastes caramelized.
But it’s the contrast that gets me every time: soft fruit against grainy topping. And the little pockets feel like grown-up candy, small, messy, impossible to ignore.
I make excuses to bake them, then eat three in a row. Zero regrets.
I devour them straight from the pan, fork optional, smearing sticky edges on my chin and then ask for seconds.
Ingredients
- Pie dough: flaky shell that holds everything together, it’s buttery and tender.
- Apples: juicy, tart or sweet bite, classic apple texture you’ll love.
- Granulated sugar: bright sweetness that balances tart apples, simple and clean.
- Light brown sugar: adds caramel notes and gentle molasses depth, warmer taste.
- Cornstarch: thickens the apple juices, keeps tartlets from getting soggy.
- Cinnamon: warm spice that feels cozy, familiar fall vibe in every bite.
- Nutmeg: subtle warm background, a little nutty kick that’s not loud.
- Lemon juice: keeps apples from browning, adds a bright tangy lift.
- Salt: tiny contrast that makes the sweetness actually sing.
- Cold butter: little pockets of richness, makes crust bits melt in mouth.
- Egg: gives a glossy egg wash, helps edges brown nicely.
- Water: thins the egg wash so it spreads easily, nothing fancy.
- Vanilla extract: optional but nice, soft sweet aroma that rounds flavors.
- Crumble flour: backbone of the topping, gives that sandy, tender crumble.
- Crumble brown sugar: soft caramel punch in the topping, chewier bits.
- Oats: chew and rustic texture, adds wholesome crunch you’ll notice.
- Crumble salt: tiny bite that balances sweet crumble notes quietly.
- Crumble butter: cold chunks that create crisp, buttery streusel pockets.
- Coarse sugar: sparkly crunch on top, pretty and pleasantly crunchy.
Ingredient Quantities
- 1 lb (450 g) pie dough, chilled, enough to line about 8 small tartlet pans
- 4 medium apples (about 1 1/2 lb / 700 g), like Granny Smith or Honeycrisp, peeled, cored and thinly sliced
- 1/3 cup (65 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- pinch of salt
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1 large egg
- 1 tablespoon water
- 1/2 teaspoon vanilla extract (optional but nice)
- For the crumble topping: 1/2 cup (60 g) all purpose flour
- For the crumble topping: 1/3 cup (65 g) packed brown sugar
- For the crumble topping: 1/3 cup (35 g) old fashioned oats
- For the crumble topping: 1/4 teaspoon salt
- For the crumble topping: 4 tablespoons (56 g) unsalted cold butter, cut into small pieces
- Coarse sugar for sprinkling, about 1 tablespoon (optional)
How to Make this
1. Preheat oven to 375 F (190 C). Roll out chilled pie dough and cut into rounds to fit and lightly overhang about 8 small tartlet pans; press dough into pans and trim any excess. Freeze or chill the lined pans for 10 minutes so they hold shape.
2. Meanwhile slice apples thinly and toss immediately with 1 tablespoon lemon juice to stop browning. In a large bowl mix apples with 1/3 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of salt until evenly coated.
3. Spoon the apple mixture into the chilled tartlet shells, dividing evenly but not overstuffing, leave a little room for juices to bubble. Dot each tartlet with the 2 tablespoons cold unsalted butter pieces.
4. Make the crumble topping by combining 1/2 cup all purpose flour, 1/3 cup packed brown sugar, 1/3 cup old fashioned oats and 1/4 teaspoon salt in a bowl. Cut in 4 tablespoons cold unsalted butter with a pastry cutter, two forks or pulse briefly in a food processor until mixture forms pea to breadcrumb sized crumbs.
5. Sprinkle the crumble evenly over the apples, pressing lightly so it adheres but stays crumbly. If you like extra sparkle sprinkle about 1 tablespoon coarse sugar on top.
6. Whisk the large egg with 1 tablespoon water and 1/2 teaspoon vanilla extract if using, and brush any exposed dough edges lightly with the egg wash for a golden finish. Don’t flood the tartlets with wash or it will drip.
7. Place tartlet pans on a baking sheet (to catch any drips) and bake on the middle rack for about 30 to 35 minutes, until the crumble is golden and the filling is bubbling.
8. If the edges brown too fast, tent loosely with foil for the last 10 minutes. Rotate the baking sheet once midway for even baking.
9. Remove from oven and let the tartlets cool in the pans on a wire rack for at least 15 minutes so the filling sets. Run a thin knife around edges if needed to loosen before removing.
10. Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge for 2 to 3 days; reheat briefly to revive the crumble.
Equipment Needed
1. Oven (preheat to 375 F / 190 C)
2. Rolling pin
3. 8 small tartlet pans or a muffin tin
4. Baking sheet (to catch drips)
5. Mixing bowls (one large, one small)
6. Chef knife and cutting board (for slicing apples)
7. Pastry cutter or two forks (or a small food processor)
8. Measuring cups and spoons
9. Pastry brush (for egg wash)
10. Wire cooling rack
FAQ
Apple Pie Tartlets Recipe Substitutions and Variations
- Pie dough: use store bought puff pastry for a flakier shell (trim and dock a little so it doesnt puff too tall), or press crushed graham crackers mixed with 3 to 4 tbsp melted butter into pans for a sweet, crunchy crust.
- Cornstarch: swap with arrowroot for the same amount for a clearer, glossy filling, or use 2 to 3 tbsp all purpose flour if thats what you have (won’t be quite as clear).
- Unsalted butter (in filling or crumble): use cold coconut oil cut into pieces for a dairy free option (slightly coconutty flavor), or use a stick of margarine measured 1:1 if you need a direct sub.
- Old fashioned oats (in crumble): replace with chopped toasted pecans or walnuts for crunch and extra flavor, or use 1/3 cup shredded coconut for a different texture.
Pro Tips
1) Keep everything cold, especially the butter for the crumble and the dough. Cold butter makes those nice pea sized crumbs that crisp up in the oven. If the butter softens, pop the mixing bowl in the fridge for 10 minutes before topping the tarts.
2) Slice the apples thin and about the same thickness so they cook evenly. Toss them right away in lemon juice so they dont go brown, and don’t overpack the shells or the filling wont bubble properly.
3) Prevent a soggy bottom by baking the tartlets on a rimmed baking sheet so air can circulate and juices dont pool under them. If the edges brown too fast, loosely tent with foil for the last 10 minutes, and rotate once midway for even color.
4) For extra flavor and texture, add a tiny pinch more cinnamon or a splash of vanilla to the egg wash and sprinkle coarse sugar just before baking. If leftovers get gummy, reheat in a 350 F oven for 8 to 10 minutes to revive the crumble.
Apple Pie Tartlets Recipe
I bring you apple pie tartlets filled with juicy spiced apples and topped with a crunchy buttery crumble that delivers a surprising burst in every bite.
8
servings
503
kcal
Equipment: 1. Oven (preheat to 375 F / 190 C)
2. Rolling pin
3. 8 small tartlet pans or a muffin tin
4. Baking sheet (to catch drips)
5. Mixing bowls (one large, one small)
6. Chef knife and cutting board (for slicing apples)
7. Pastry cutter or two forks (or a small food processor)
8. Measuring cups and spoons
9. Pastry brush (for egg wash)
10. Wire cooling rack
Ingredients
1 lb (450 g) pie dough, chilled, enough to line about 8 small tartlet pans
4 medium apples (about 1 1/2 lb / 700 g), like Granny Smith or Honeycrisp, peeled, cored and thinly sliced
1/3 cup (65 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 tablespoons (16 g) cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
pinch of salt
2 tablespoons unsalted butter, cold, cut into small pieces
1 large egg
1 tablespoon water
1/2 teaspoon vanilla extract (optional but nice)
For the crumble topping: 1/2 cup (60 g) all purpose flour
For the crumble topping: 1/3 cup (65 g) packed brown sugar
For the crumble topping: 1/3 cup (35 g) old fashioned oats
For the crumble topping: 1/4 teaspoon salt
For the crumble topping: 4 tablespoons (56 g) unsalted cold butter, cut into small pieces
Coarse sugar for sprinkling, about 1 tablespoon (optional)
Directions
- Preheat oven to 375 F (190 C). Roll out chilled pie dough and cut into rounds to fit and lightly overhang about 8 small tartlet pans; press dough into pans and trim any excess. Freeze or chill the lined pans for 10 minutes so they hold shape.
- Meanwhile slice apples thinly and toss immediately with 1 tablespoon lemon juice to stop browning. In a large bowl mix apples with 1/3 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of salt until evenly coated.
- Spoon the apple mixture into the chilled tartlet shells, dividing evenly but not overstuffing, leave a little room for juices to bubble. Dot each tartlet with the 2 tablespoons cold unsalted butter pieces.
- Make the crumble topping by combining 1/2 cup all purpose flour, 1/3 cup packed brown sugar, 1/3 cup old fashioned oats and 1/4 teaspoon salt in a bowl. Cut in 4 tablespoons cold unsalted butter with a pastry cutter, two forks or pulse briefly in a food processor until mixture forms pea to breadcrumb sized crumbs.
- Sprinkle the crumble evenly over the apples, pressing lightly so it adheres but stays crumbly. If you like extra sparkle sprinkle about 1 tablespoon coarse sugar on top.
- Whisk the large egg with 1 tablespoon water and 1/2 teaspoon vanilla extract if using, and brush any exposed dough edges lightly with the egg wash for a golden finish. Don’t flood the tartlets with wash or it will drip.
- Place tartlet pans on a baking sheet (to catch any drips) and bake on the middle rack for about 30 to 35 minutes, until the crumble is golden and the filling is bubbling.
- If the edges brown too fast, tent loosely with foil for the last 10 minutes. Rotate the baking sheet once midway for even baking.
- Remove from oven and let the tartlets cool in the pans on a wire rack for at least 15 minutes so the filling sets. Run a thin knife around edges if needed to loosen before removing.
- Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge for 2 to 3 days; reheat briefly to revive the crumble.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 198g
- Total number of serves: 8
- Calories: 503kcal
- Fat: 28.3g
- Saturated Fat: 8.5g
- Trans Fat: 0.06g
- Polyunsaturated: 1.9g
- Monounsaturated: 5g
- Cholesterol: 46mg
- Sodium: 150mg
- Potassium: 138mg
- Carbohydrates: 69g
- Fiber: 3.3g
- Sugar: 32.8g
- Protein: 7g
- Vitamin A: 104IU
- Vitamin C: 4.4mg
- Calcium: 22mg
- Iron: 0.75mg
