Mini Apple Tarts
What??? Apple pie for breakfast? Yes, and these little tarts are delicious! I always struggle with feeding my kids breakfast, my oldest daughter leaves for school very early, not leaving much time for me to make a nutritious meal for her. I try and have healthy quick things on hand to for her to grab, but of course, she always requests breakfast items highly processed and very high in sugar. These mini apple tarts are perfect for breakfast! They have a whole wheat crust, and only 0.5 cup brown sugar divided among 24 tarts. These are a great breakfast item for me to grab for her, and it’s made even better when she learns she’s having “apple pie” for breakfast!
Mini Apple Tarts
Author/Source:
Heather @ Onceamonthmom.com; Heavenly Homemakers
Ingredients:
Filling for apple tarts
Crust:
- 3.5 cups whole wheat flour
- 1 teaspoon sea salt
- 1 cup melted butter
- 1 cup plain yogurt
Filling
- 3 pounds apples, peeled, cored and chopped
- 0.5 cups brown sugar or sucanat
- 1 Tablespoon cinnamon
Topping:
- 0.5 cups whole wheat flour
- 0.5 cups rolled oats
- 3 Tablespoon brown sugar or sucanat
- 3 Tablespoon melted butter
Crusts ready to be filled
Directions:
Spray muffin tin with non-stick cooking spray. Stir crust ingredients together until thoroughly mixed. Knead dough for a couple of minutes. Divide dough in even halves, and keep dividing until you have enough pieces for each muffin cup. Pat out dough pieces flat or use rolling pin. Place dough circle in muffin tin, pressing down slightly. In a large saucepan, mix all filling ingredients. Cook over medium heat until apples are soft and a syrup has formed (about 10 minutes). Fill each crust with apple filling. In a small bowl, mix topping ingredients together until crumbly (I used my hands). Sprinkle topping over tarts. To serve immediately: Bake at preheated 375 degree oven for about 20 minutes, or until tarts and toppings are brown.
Freezing Directions:
Freeze tarts in muffin tins for a couple of hours. Carefully remove from tins, and place in freezer bags, label and return to freezer. To serve: Remove desired number of tarts from freezer, place in muffin tin. (The crust will collapse if you do not use a muffin tin) Bake at 375 degrees for 35-45 minutes.
Servings: 12 (2 tarts per serving)
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Monday Mania at The Healthy Home Economist (Real Food)
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegan)
Just wondering – can I use milk in place of yogurt in the crust ingredients?
I would think so, Julie, I’d just add a little at a time until the dough is at the right consistency to be able to knead.
A little confused – are the tarts supposed to be baked off before I freeze them or do they go in unfrozen? Thanks! Excited to make these!
Hi Emilie – they can be baked either before or after freezing. If you choose to bake them after freezing, be sure to place them back into the muffin pan so that they will hold their shape.
Wonderful! How long would they have to go back into the oven if they are already baked off?
What are the reheating instructions if the tarts are prebaked and frozen?
I would say cook them at 375 for about 20 minutes if you allow them to thaw a little. Maybe a bit more if still frozen. Also, if you prebake them, you can reheat in the microwave.
I made these and the crust is nasty. Use a store bought crust, trust me its better. To heat these up I just put one in the microwave for 20 seconds and its fine. It didn’t fall apart.
I’m sorry that you feel that way Amy. I thought the crust was pretty good, and I’m not even a huge fan of whole wheat flour. Thank you for the tip.