Go Back
+ servings
Print Recipe
No ratings yet

Apple Pie Shortbread Tartlets

Homemade apple pie tartlets in a buttery, flakey, shortbread cookie shell.
Prep Time30 minutes
Cook Time40 minutes
Resting Time4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie tartlets, cookie tarts, mini apple pie
Servings: 12 tartlets
Calories: 308kcal

Equipment

Ingredients

Vanilla Shortbread Crust

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract or extract of your choice
  • 2 ½ cups all purpose flour
  • 1 tablespoon cornstarch

Apple Pie Filling

  • 2 medium apples, peeled and diced (about 1 ½ - 2 cups)
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons cornstarch
  • ½ cup water
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger

Instructions

To make dough and tartlet shells

  • Whisk dry ingredients (flour and cornstarch) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and extract(s) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll out ¼" thick using flour, cut out 3" circles of cookie dough, and gently press dough circles into sides and bottoms of tart pans.
  • Use a tart tamper, shot glass, or condiment ramekin to press dough flat into bottom of tart pans. Remove excess dough from tart pans with knife or by gently pressing with the palm of your hand.
  • Gently press dough against sides of tart pans so that it rises about ⅛" above the top of the tart pan.
  • Freeze filled tart pans until dough is firm before baking.
  • Preheat oven to 350°F
  • Par-bake tartlet shells for 12-14 minutes, until set.
  • Immediately after removing shells from oven, use your tart tamper, shot glass, or condiment ramekin to tamp down inside of tart shell while still hot.
  • Leave shells in their pans.

Apple pie filling and tart assembly

  • Melt butter in a medium sauce pan, on medium low heat.
  • Make a slurry with the cornstarch and a tablespoon or 2 of the water.
  • Add remaining water, sugar, cinnamon, and ginger to sauce pan and bring to boil. Allow to boil for 1 minute.
  • Lower heat, add apples, and gently stir for 1 minute.
  • Add slurry and stir for 1 more minute over low heat.
  • At this point you want to taste test your filling, if it is too tart, add another tablespoon of sugar.
  • Remove from heat, and fill par-baked tartlet shells.
  • Bake at 350°F for 15-20 minutes, until filling is bubbly and shells are darkened in color.
  • Allow to fully cool, then turn over tartlets to remove them from their pans. If they are sticking, give the bottom a little tap.

Video

Notes

  • Pressing the dough above the height of the tart pans will prevent the sides of the tart shells from sinking down too low during baking.
  • Freezing shells for 10-20 minutes before baking will prevent your dough from shrinking down too much during baking. Freeze until they feel firm to the touch.
  • Tamping down inside of shells after baking will allow more room for filling. 
  • Since the tartlet shells are quite small, you'll need to dice your apples into ¼" cubes after peeling.
  • Once baked, these apple pie tartlets will stay fresh for a couple days at room temperature in an airtight container, or in the refrigerator for 5 days.

Nutrition

Calories: 308kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 9mg | Potassium: 41mg | Fiber: 1g | Sugar: 15g | Vitamin A: 525IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg