Imagine biting into a perfectly golden, flaky tart that bursts with the tangy-sweet essence of Granny Smith apples, a dessert that promises to transport you straight to grandma's kitchen. These irresistible applesauce tarts are more than just a recipe—they're a nostalgic journey of comfort, warmth, and pure culinary magic that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 tarts
Ingredients
- 2 Granny Smith apples, peeled and chopped
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 pre-made pie crust
Instructions
- Preheat the oven to 375°F (190°C). Prepare a muffin tin by lightly greasing each cavity with butter or cooking spray.
- Peel and core the Granny Smith apples. Chop them into small, uniform dice, approximately 1/4 inch pieces.
- In a medium saucepan, combine the chopped apples, sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the apples become soft and break down into a sauce-like consistency, about 10-12 minutes.
- Remove the apple mixture from heat and let it cool slightly. Use a potato masher or the back of a spoon to create a rustic, chunky applesauce texture.
- Roll out the pre-made pie crust on a lightly floured surface. Using a round cookie cutter or glass, cut circles slightly larger than the muffin tin cavities.
- Gently press each pie crust circle into the muffin tin, creating a small tart shell. Trim any excess dough hanging over the edges.
- Spoon the warm Granny Smith applesauce into each tart shell, filling them about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust turns golden brown and the filling is bubbling.
- Remove from the oven and let the tarts cool in the tin for 10 minutes. Carefully remove each tart and transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Tips
- Choose firm, bright green Granny Smith apples for the best balance of tartness and texture.
- For extra smoothness, you can use a food processor to mash the applesauce instead of a potato masher.
- Make sure your pie crust is cold when pressing into the muffin tin for the flakiest results.
- Don't overfill the tart shells—leave a little room for the filling to bubble and expand.
- Let the tarts cool completely to allow the filling to set and develop deeper flavors.
- For a gourmet touch, try adding a splash of vanilla extract or a pinch of nutmeg to the applesauce.
- These tarts can be stored in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 0mg
