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Mini Apple Pie Tartlets topped with a crunchy sweet Pecan Streusel, the best fall baking recipe around with built in portion control… cuz they’re mini duh! 🙂
Scale
Ingredients
- 1 15.8 oz. tub of Pre-made Pie & Pastry Dough
Cinnamon Apples:
- 4 granny smith apples, peeled and sliced
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- pinch of salt
- 1/4 cup of brown sugar
- 2 tablespoons of water
Pecan Streusel:
- 1/2 cup of pecans, finely chopped
- 1/4 cup of white whole wheat flour
- 1/4 cup of white sugar
- 1/4 cup of brown sugar
- 1 teaspoon of cinnamon
- 4 tablespoons of butter, melted
Instructions
- Preheat oven to 425.
- Spray 5 mini tart tins with Pam.
- Roll out pie dough on a counter, cut out circles and place each circle over the sprayed tartlet tin and press dough down on the bottom and sides.
- In a large bowl, add granny smith slices, cinnamon, nutmeg, pinch of salt, brown sugar, and water. Toss to coat.
- Evenly spread cinnamon apple mixture amongst the 5 tartlet tins.
- In a small bowl, combine chopped pecans, cinnamon, sugar, brown sugar, and butter. Stir till all combined.
- Sprinkle pecan streusel over each tartlet tin.
- Place tartlets on a baking sheet {this will help catch any spill over}
- Bake for 18-20 minutes, or until dough is slightly browned.
Keywords: mini apple pie, fall dessert recipes, apple dessert
