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Vegan Mini Apple Tarts Recipe

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★★★★★

4.4 from 91 reviews

Delight in these charming Mini Apple Tarts featuring tender apple filling enveloped in a crisp, buttery vegan shortcrust pastry. Sweetened naturally with brown sugar and spiced with cinnamon, these tarts make for the perfect cozy dessert or snack, suitable for vegans and apple lovers alike.

Ingredients

Scale

Apple Filling

  • 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

Shortcrust Pastry

  • 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)

Instructions

  1. Make the apple filling: In a large saucepan over medium-high heat, combine chopped apples, brown sugar, vegan butter, lemon juice (or water), and cinnamon. Stir together until the butter melts and ingredients are well mixed.
  2. Cook the apple mixture: Lower heat to medium and simmer for about 10 minutes until apples soften. Taste and adjust sweetness or acidity by adding more sugar or lemon juice as desired.
  3. Thicken with slurry: Stir cornstarch and 3 tablespoons (23g) water in a small bowl to form a slurry. Add this to the apple mixture and cook an additional 5 minutes, stirring frequently until the mixture thickens. Set aside to cool completely.
  4. Prepare the shortcrust pastry: In a large bowl or food processor, blend flour, vegan butter, and powdered sugar until no large butter chunks remain. Gradually add water, mixing until the dough comes together into a soft, pliable ball that pinches without breaking. Adjust moisture by adding tablespoons of water or flour if needed.
  5. Preheat and prepare pans: Heat oven to 180°C (350°F). Grease mini tart pans or muffin tins using cooking spray or melted butter/oil with a pastry brush. This recipe yields approximately 20 mini tarts.
  6. Roll out dough: On a lightly floured surface, roll the dough to just under 1/4 inch (5 mm) thickness. Use a 2 1/2 inch (6 cm) fluted cookie cutter or a size suitable for your tart/muffin pan cavities to cut pastry rounds. Press these gently into the tins. Re-roll scraps as needed.
  7. Form tart bases: Use your fingertips or a small spoon to press pastry firmly into the bottom and sides of each tart cavity, ensuring an even lining.
  8. Fill tarts: Spoon the cooled apple filling evenly into each tart case, mounding generously and pressing down gently to eliminate air gaps.
  9. Bake the tarts: Bake in the preheated oven for about 20 minutes or until the pastry is golden brown and crisp.
  10. Cool and serve: Allow tarts to cool completely in their pans on a wire rack. Before serving, optionally dust with powdered sugar or drizzle a simple glaze. Serve warm or at room temperature, delicious with vegan whipped cream or vegan ice cream.
  11. Storage: Store any leftovers in an airtight container at room temperature for up to 1 day, refrigerate up to 5 days, or freeze for up to 1 month.

Notes

  • Use tart apple varieties like Granny Smith or Honeycrisp for balanced sweetness and good texture.
  • If your tart or muffin tins have larger cavities, use a bigger cookie cutter to fit the pastry neatly.
  • Ensure the apple filling is fully cooled before filling the pastry to prevent sogginess.
  • For a vegan glaze, mix powdered sugar with a little water or lemon juice and drizzle over cooled tarts.
  • These tarts can be served as a warm dessert or a delightful snack with coffee or tea.

Keywords: mini apple tarts, vegan apple tart, apple dessert, shortcrust pastry, cinnamon apple filling, vegan baking

Find it online: https://foodbylina.com/vegan-mini-apple-tarts-recipe/