Apple Cinnamon Tartlets Recipe

All-purpose flour: This is the main base for the tartlet dough, giving it structure and texture.

Unsalted butter: Cold and cut into small cubes, it helps create a flaky crust without adding extra salt.

Ice water: Used to bring the dough together without melting the butter.

Apples: Peeled, cored, and diced, they provide the sweet and juicy filling.

Granulated sugar: Adds sweetness to balance the tartness of the apples.

Ground cinnamon: A warm spice that pairs perfectly with apples.

Ground nutmeg: A little goes a long way to add depth and warmth to the flavor.

Egg: Beaten and brushed on the edges to give the tartlets a shiny, golden finish.

One of the trickiest parts of making these Apple Cinnamon Tartlets is mixing the flour and cold butter until it looks like coarse crumbs. Here’s how to do it step by step:

1. Start by putting the flour in a big bowl.
2. Add the cold, cubed butter on top.
3. Use a pastry cutter if you have one, or just your clean hands, to press and mix the butter into the flour.
4. Keep working it until the mixture looks like tiny, crumbly pieces—not smooth dough yet.
5. If you don’t have a pastry cutter, try pinching the butter and flour between your fingers to break the butter into small bits.

Doing this right is super helpful because those little pieces of cold butter melt in the oven and make the crust flaky and light instead of tough. If the butter gets too warm and melts before baking, the crust can turn out dense or greasy. So keeping the butter cold and mixing it just enough is the secret to a perfect crust.

When I first tried this, I mixed the butter and flour too much with my hands, and the dough got sticky and hard to roll out. Now, I try to work fast and keep my hands cool by washing them or using a pastry cutter. Also, I like to chill the dough in the fridge before rolling it out—it makes everything easier and helps the crust hold its shape in the muffin tin. Give it a try, and you’ll see how much better your tartlets turn out!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the tartlets.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free alternative and adds a subtle coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help create a richer dough and adds a slight creaminess.

• apples - Substitute with pears: Pears offer a similar texture and sweetness, making them a good alternative to apples.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral flavor.

• ground cinnamon - Substitute with ground cardamom: Ground cardamom provides a warm, aromatic flavor that complements the fruit filling.

• ground nutmeg - Substitute with ground allspice: Ground allspice offers a similar warm, spicy flavor profile.

• egg - Substitute with milk wash: A milk wash can provide a similar golden finish to the tartlets without using eggs.

• Allow the apple cinnamon tartlets to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the tartlets in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator, where they will stay fresh for up to 5 days.

• To freeze the tartlets, first arrange them in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the tartlets are firm. This step ensures they won't stick together.

• Once the tartlets are frozen solid, transfer them to a freezer-safe container or a resealable plastic bag. Be sure to label the container with the date. The tartlets can be frozen for up to 3 months.

• When you're ready to enjoy the frozen tartlets, remove the desired number from the freezer and let them thaw at room temperature for about 1-2 hours. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

• For an extra touch of freshness, consider sprinkling a bit of cinnamon or a light dusting of powdered sugar over the tartlets before serving.

• Preheat your oven to 350°F (175°C). Place the apple cinnamon tartlets on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the tartlets' crispiness and ensures the apple filling is evenly heated.

• For a quicker option, use a microwave. Place the tartlets on a microwave-safe plate and cover them with a damp paper towel to keep them from drying out. Heat on medium power for 30-45 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. Note that this method may soften the crust slightly.

• If you have an air fryer, preheat it to 320°F (160°C). Place the tartlets in the basket in a single layer and heat for about 5-7 minutes. This method helps retain the crispiness of the crust while ensuring the apple mixture is nicely warmed.

• For a stovetop method, use a skillet over low heat. Place the tartlets in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even warming. This method can help keep the crust crisp while gently warming the apple filling.

• Oven: Used to bake the tartlets at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the flour and cold butter, as well as mixing the diced apples with sugar, cinnamon, and nutmeg.

• Pastry cutter: Helps to mix the flour and cold butter until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough ball before refrigerating it for 30 minutes.

• Rolling pin: Necessary for rolling out the dough on a floured surface.

• Floured surface: Provides a non-stick area to roll out the dough.

• Muffin tin: Used to shape and bake the tartlets.

• Pastry brush: Ideal for brushing the edges of the tartlets with beaten egg.

• Knife: Needed for peeling, coring, and dicing the apples.

• Cutting board: Provides a safe surface for cutting the apples.

• Measuring cups: Used to measure out the flour, sugar, and ice water accurately.

• Measuring spoons: Necessary for measuring the ground cinnamon and nutmeg.

• Cooling rack: Allows the tartlets to cool evenly after baking.

Prepare the filling in advance: Mix the diced apples, sugar, cinnamon, and nutmeg the night before and store in the refrigerator.

Use a food processor: Quickly combine the flour and cold butter using a food processor instead of a pastry cutter or hands.

Pre-cut dough circles: Roll out and cut the dough into circles ahead of time, then store them in the refrigerator between sheets of parchment paper.

Preheat the oven early: Start preheating your oven while you prepare the dough and filling to save time.