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
Heather @ Onceamonthmom.com; Heavenly Homemakers
- 3.5 cups whole wheat flour
- 1 teaspoon sea salt
- 1 cup melted butter
- 1 cup plain yogurt
- 3 pounds apples, peeled, cored and chopped
- 0.5 cups brown sugar or sucanat
- 1 Tablespoon cinnamon
- 0.5 cups whole wheat flour
- 0.5 cups rolled oats
- 3 Tablespoon brown sugar or sucanat
- 3 Tablespoon melted butter
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.
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
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