Apple tartlets

    1 hour 5 min

    These party nibbles are a little fiddly to make, but the results are really worth it. Buttery oat pastry encases a sweet, cinnamon-spiced apple filling.

    184 people made this

    Makes: 48 mini tarts

    • 3 large apples - peeled, cored and chopped
    • 4 tablespoons water
    • 2 tablespoons caster sugar
    • 1/2 teaspoon ground cinnamon
    • 250g plain flour
    • 160g porridge oats
    • 220g dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 340g butter

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease four 12-hole mini-muffin tins.
    2. Mix apples, water, caster sugar and 1/2 teaspoon cinnamon together in a saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
    3. Combine flour, oats, brown sugar, 1 teaspoon cinnamon and nutmeg in a large bowl; rub in the butter till the mixture resembles coarse crumbs. Place a heaped tablespoon of this mixture into each mini muffin hole and press firmly into the base and sides. There will be pastry mixture left over. Place about 2 teaspoons of apple filling over the base in each muffin hole. Sprinkle about 1 teaspoon of the remaining pastry mixture on top of the filling.
    4. Bake in the preheated oven until golden brown, 15 to 20 minutes. Allow to cool in tins till set, then remove and enjoy warm or cold.

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    Reviews in English (197)


    Firstly, the level of do-ability for this recipe is incorrect. I didn't find it easy at all! Also, a lot of butter is used. Only attempt this recipe if you have a lot of time on your hands. I have just made it for this evening and its a good job I startd early! I didn't find chopping the butter into the dry ingredients very easy, and as for pressing it into the muffin tin; once your hands get warm the mixture sticks to your fingers. I kept dipping my hands in flour to try and prevent this. Furthermore, the recipe has a word missing under no.3. "cut the butter into the flour mixture with...? With what? I presume its a knife? Finally, it dosn't tell you what to do when you get them out of the oven. Do you have to cool them down and then put them in the fridge in order to get them out of the tins because when they are in the oven they are obviously soggy. I am hoping they will cool to a crispy shell otherwise all that time has been wasted as presentation will go out of the window!! Sorry for being so negative but not everyone is a good cook, some of us need step-by-step "full" instructions! PS: I have yet to taste the finished article.  -  08 Oct 2013


    hello. i'm the submitter of this recipe. i forgot to add an important side note to this recipe. if i have apple juice on hand, i'll use it in place of the water. i find that it adds another layer of flavour and sweetness to the apples.  -  09 Oct 2010  (Review from Allrecipes US | Canada)


    REALLY awesome! I only had honeycrisp apples on hand and those worked beautifully. It IS a bit labor intensive, pressing the crust into all those little tins, but so worth it in the end. Tip on making the crust easier - cube your cold butter up and put it in the freezer. Put all of the crust mixture except the oats into your food processor, then add the frozen butter. Pulse until resembles coarse crumbs. Transfer to a big bowl and then mix in the oats. MUCH faster than cutting it in and distributes beautifully. I made these exactly as described but did add a little vanilla to the apples. Very delicious. Took longer than stated to cook, about 30 minutes. Ultimately I put the broiler on to brown the tops better. I will make these often in the fall. Thanks for the recipe!  -  16 Oct 2010  (Review from Allrecipes US | Canada)

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