Mini Apple Tarts with Peanut Butter Crumble

apple tarts with crumble and powdered sugar

Mini Apple Tarts with Peanut Butter Crumble

An easy apple tart recipe made with puff pastry dough and topped with a flavorful peanut butter oat crumble. Makes 18 tarts.

Course Dessert

Cuisine American

Prep Time 10

Total Time 35

Servings

Calories 143kcal

Author Amee

Equipment

2 muffin tins
medium saucepan
Mixing bowls

Ingredients

For the tarts:

1 sheet frozen puff pastry dough thawed (½ of a 17.3 oz package- I used Pepperidge Farm brand)
1 egg + 1 tbsp water (for the egg wash)
3 tbsp salted butter
3 large apples peeled and finely diced (Braeburn, Granny Smith, McIntosh, and Fuji are great options)
½ cup light brown sugar or maple sugar (I love to use maple sugar here, but it can be hard to find in stores)
2 tbsp apple cider or freshly squeezed lemon juice
1 tsp cinnamon
dash of nutmeg (freshly grated is great here)
2 tbsp water
1 tbsp cornstarch

For the peanut butter crumble:

¼ cup rolled oats
¼ cup unbleached all-purpose flour
1 tbsp good quality maple syrup
½ tsp cinnamon
¼ tsp salt
1 tbsp creamy no-stir peanut butter *if you're not a pb fan, you can use an extra tbsp of butter as a swap
1½ tbsp butter softened

Instructions

Step 1: Prepare the puff pastry tart shells. Heat the oven to 350°F and spray the muffin tins with non-stick spray or brush with melted butter. Unfold the pastry sheet on a lightly floured surface and roll out into an 18"x9" rectangle (you will double the length of the 9x9" sheet). Cut into 18 squares *see photo for reference. Whisk the egg with the water to make the egg wash. Press the pastry squares into 18 muffin-pan cups.
Step 2: Make the filling. In a medium saucepan, melt the butter over medium-high heat. Add the apples and cook for 3-4 minutes until they start to soften. Stir in the sugar, spices, and cider, bring to a simmer, and cook until the apples are soft and the liquid begins to reduce, about 3 to 4 minutes more. In a small bowl, whisk together the water and cornstarch and add it to the pan. Cook, stirring, until the mixture thickens, about 1 more minute. Remove from the heat and let cool. (You can do this step in advance for faster prep.)
Step 3. Make the crumble. In a medium bowl, prepare the topping by stirring together the oats, flour, maple syrup, cinnamon, and salt. Cut in peanut butter and butter with a pastry blender until mixture resembles coarse crumbs.
Step 4. Assemble the tarts. Using a pastry brush, lightly brush the sides and edges of the pastry dough with the egg wash. Spoon the apple filling evenly into the tart shells and top evenly with the PB crumble (about a tsp per tart).
Step 5. Bake. Bake the tarts for 15-20 minutes, until lightly golden brown. Allow the tarts to cool for a few minutes before removing from the pan. Enjoy with a dollop of whipped cream or vanilla ice cream. You can also garnish with a sprinkle of cinnamon or powdered sugar.

Notes

Work with cold puff pastry – Keep the thawed puff pastry dough cold while handling. That way, it’s much easier to roll, cut, shape, and transfer without sticking. If it gets too warm, pop it in the fridge for 5-10 minutes.
Don’t overcook the apples – When sautéing the apples for the filling, cook just until they begin to soften. They’ll finish cooking in the oven, and this prevents a mushy filling.
Prep the pastry with care – Lightly brushing the sides and edges with egg wash adds a golden, professional finish. Avoid brushing on more than a very thin layer of egg wash or overfilling the pastry shells, which can make them soggy instead of crisp and flaky.
Make the crumble crumbly – When cutting the butter and peanut butter into the dry crumble ingredients, you’re aiming for coarse crumbs, almost like wet sand. But don’t overdo it—overmixing will create a mushy paste instead of a crunchy topping.

Nutrition