Name: Vegan Mini Apple Tarts Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium-size apples, chopped into 1/3 inch (1 cm) cubes; 1/3 – 1/2 cup (65-90g) brown sugar, adjust to taste; 3 tablespoons (45g) vegan butter, chilled or room temperature; 2-3 teaspoons lemon juice or water, to taste; 1 teaspoon cinnamon; 1 1/2 tablespoons (12g) cornstarch/corn flour; 1 3/4 cups (220g) all-purpose plain flour, plus extra for dusting; 1/2 cup (115g) vegan block butter, room temperature; 1/3 cup (35g) powdered sugar/icing sugar; 2 tablespoons (30g) water, plus extra as needed; Pinch of salt (if using unsalted butter)

Ingredients

3 medium-size apples, chopped into 1/3 inch (1 cm) cubes

1/3 – 1/2 cup (65-90g) brown sugar, depending on desired sweetness

3 tablespoons (45g) vegan butter, chilled or room temperature

2-3 teaspoons lemon juice (or water), to taste

1 teaspoon cinnamon

1 1/2 tablespoons (12g) cornstarch / corn flour

1 3/4 cups (220g) all-purpose plain flour, plus extra for dusting

1/2 cup (115g) vegan block butter, room temperature

1/3 cup (35g) powdered sugar / icing sugar

2 tablespoons (30g) water, plus more if needed

Pinch of salt (if using unsalted butter)

Instructions

Step 1: In a large saucepan over medium-high heat, combine the chopped apples, brown sugar, vegan butter, lemon juice (or water), and cinnamon. Stir until the butter melts and everything is mixed.

Step 2: Reduce heat to medium and cook the apple mixture for about 10 minutes, until the apples soften. Taste and adjust sweetness or acidity by adding more sugar or lemon juice as needed.

Step 3: In a small bowl, mix the cornstarch with 3 tablespoons (23g) of water to create a slurry. Add this to the apple mixture and cook for another 5 minutes until thickened. Remove from heat and let cool.

Step 4: To make the shortcrust pastry, place flour, vegan butter, and powdered sugar in a large bowl or food processor. Mix until no large butter chunks remain.

Step 5: Gradually add water and mix until dough forms a soft and pliable ball that can be pinched without breaking. Adjust by adding a tablespoon of water if too dry or a tablespoon of flour if too wet.

Step 6: Preheat oven to 180°C (350°F). Grease 1-2 mini tart pans or muffin tins with oil or melted butter using a pastry brush. This recipe makes about 20 mini tarts.

Step 7: On a lightly floured surface, roll out the dough to just under 1/4 inch (5 mm) thickness.

Step 8: Use a 2 1/2 inch (6 cm) fluted cookie cutter (or slightly larger if needed) to cut rounds. Press the rounds gently into the tart or muffin tins. Reroll excess dough as needed to use it all.

Step 9: Press the pastry firmly against the bottoms and sides of the molds with your fingertips or a small spoon.

Step 10: Spoon the cooled apple filling generously into each tart shell, pressing down slightly to remove gaps.

Step 11: Bake for about 20 minutes until the pastry is golden brown. Let cooling completely in the tins on a wire rack.

Step 12: Before serving, dust with powdered sugar or drizzle with a simple glaze. Enjoy warm or at room temperature, optionally with vegan whipped cream or ice cream.

Tips & Variations

For a richer flavor, try adding a teaspoon of vanilla extract or a handful of chopped nuts to the filling.

Swap the brown sugar for maple syrup if you prefer a different sweetness.

Use a mix of apple varieties for more complex flavor.

If you don’t have vegan butter, coconut oil is a good substitute for the pastry and filling.

FAQs

Can I make these tarts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add some to help bind the dough.

Can I prepare the filling or dough in advance?

Absolutely! The apple filling can be made a day ahead and refrigerated. The dough also benefits from chilling in the fridge for 30 minutes before rolling out, which makes it easier to handle.