No matter how much I love summer, there’s no denying that summer is over. The air is getting chilly in the morning, the color of the leaves are changing, pumpkin latte is out in the stores and I can smell apple pie in the air. If I look at it that way, then maybe Fall is not bad thing after all.
Fall baking is a totally different game for me. Although I can bake anything I like whenever I want to, I often like baking pastries that are perfect for the season. Fall means plenty of pie in the menu, the likes of apple pie or pumpkin pie.
I am not a big fan of pumpkin pie, so that would not be in my to do list. I can tolerate apple pie but in moderation, so that will appear on my list. Although it has to be on my terms, the way I like it. What does that mean? That means more crust, less apple filling and no cinnamon please. I cannot eat an entire slice of apple pie primarily because it has too much filling and I find it too overwhelming. I don’t want to deprive myself from having them, so I made this bite size version instead as a tart.
Yes, but size apple dessert are the perfect way to enjoy it. Just the right apple filling for the size of the crust, perfect harmony and balance. This mini caramel apple tarts are very addictive! It has a buttery and flakey crust, with the slight caramel flavor, subtle taste of homemade apple filling and a bit of crunch and texture from toasted pecans. Try it, you may not even want to go back to traditional apple tarts once you try this. Let’s get started!
- Pie Crust (Homemade or Store-Bought)
- Apple Filling
- 1/4 cup pecans – chopped and toasted
- 3 tbsp Salted Caramel Sauce (Store-bought will work too)
- Preheat oven to 350°F/180°C
- On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 2 1/4-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count mini muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit).
- Evenly distribute the filling (about 1 full tsp) between all 12 muffin cavities, making sure the apple pie filling does not come up over the edges of the dough.
- Bake at 350°F for about 25-30 minutes or until the filling is set and the pie crust has turned brown. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the pies from the mini muffin pan and transfer to a wire rack to cool completely.
Makes 13 pieces
If you like this post, you might also like my Mini Pecan Pie. They are as mini as this, as delicious as this, and as addictive as this. Here’s a sneak peek oh how it looks like. What do you think, yummy?
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