Enjoy one of your favorite holiday desserts by turning them into smaller portions like these Spiked Mini Apple Tarts with Cinnamon Whipped Cream.
Everyone has their favorite desserts and Thanksgiving is when we seem to make all of them…yes, at the same time. Pumpkin Pie. Apple Pie. Cheesecake. Chocolate Cream Pie.
We always have a TON of desserts left over and half of the time we wind up throwing some of them away. This year, I experimented with a smaller version of one of my favorites and made these Spiked Mini Apple Tarts with Cinnamon Whipped Cream.
How do you make Mini Apple Tarts?
For this recipe you’ll need refrigerated pie crust, McIntosh apples, ground nutmeg, light brown sugar, Dekuyper Schnapps Red Apple Pucker and cornstarch. Gently roll out the dough so that it’s uniform in thickness; then cut out small circles using a shot glass or small mouthed glass.
You want to make sure it fits in a mini muffin tin and may need to do this several times. Spray a nonstick mini muffin tin with cooking spray and place a circle in each section and press down along the bottom and sides.
Enjoy one of your favorite holiday desserts by turning them into smaller portions like these Spiked Mini Apple Tarts with Cinnamon Whipped Cream.I use my mini tart shaper from Pampered Chef to help get them uniform. Place the pan in a preheated 350 degree F oven and bake for 5 minutes until the dough starts to cook and harden. Remove from the oven and set aside.
Next, peel, core and chop the apples into small pieces and add to a bowl. Add the cinnamon, nutmeg, brown sugar, DeKuyper Red Apple and cornstarch. Mix well. Add the apple mixture to each pie crust shell, filling the apples to the top of each section. Place the pan in the oven and bake for 15 minutes. Remove and allow to cool. Now it’s time to make the whipped cream!
How do you make Cinnamon Whipped Cream?
My family of four DEVOURED these tasty morsels in a matter of days! And I really liked that these mini apple tarts were only 43 calories each versus approximately 300 calories per slice of a homemade apple pie.
Now I can have my dessert after our huge Thanksgiving meal without feeling guilty. You can prepare these up to two days ahead of time; however, I recommend that you refrigerate them before adding the whipped cream; then top the tarts with the cream right before you are ready to serve.~Enjoy!
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Spiked Mini Apple Tarts with Cinnamon Whipped Cream
Ingredients
For the Spiked Mini Apple Tarts
- 1 Refrigerated Pie Crust
- 3 medium McIntosh Apples, peeled and cored
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 2 tbsp. Light Brown Sugar
- 1 tbsp. DeKuyper Red Apple Pucker
- 1 tbsp. Cornstarch
- Cooking Spray
For the Cinnamon Whipped Cream
- 1/2 c. Heavy Cream
- 2 tbsp. Confectioners Sugar
- 1 dash Ground Cinnamon
Instructions
- Preheat oven to 350 degrees
- Gently roll out the dough so that it's uniform in thickness; then cut out small circles using a shot glass or small mouthed glass (you want to make sure it fits in a mini muffin tin). You may need to do this several times.
- Spray a nonstick mini muffin tin with cooking spray and place each circle in each section of a and press down along the bottom and sides. (I use my mini tart shaper from Pampered Chef). Place the pan in the oven and bake for 5 minutes until the dough starts to cook and harden. Remove from the oven and set aside.
- Chop the apples into small pieces and add to a bowl; then add the cinnamon, nutmeg, brown sugar, DeKuyper Red Apple and cornstarch. Mix well.
- Add the apple mixture to each pie crust shell, filling the apples to the top of each section. Place the pan in the oven and bake for 15 minutes. Remove and allow to cool.
- While the apple tarts are in the oven, combine the heavy cream, confectioners sugar and cinnamon in a bowl and beat with an electric mixer until stiff.
- Place a small dollop of whipped cream on top of each apple tart and refrigerate until ready to serve.
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*Originally shared November 2013/Updated October 2019
Carrie,
I love the idea of bite sized desserts, and can easily see how you can adapt this yummy recipe to a variety of fillings for a dessert spread.
Thanks!
Absolutely Kirsten. I’m going to do mini pumpkin pie tarts next!
What a delicious recipe Carrie. I love the “spiked” addition to it. This would be a big hit with my family and friends.
Thanks Christie! We really enjoyed them and they’re the perfect size for “picking” after that large meal. 🙂
Yeah, that’s gonna have to happen at my house soon. But I doubt I’ll share any! 🙂 YUM!
It was hard prying them away from my kids here…they just loved them! Thanks for stopping by Aimee.
they’re cute and look yummy!
Thanks Dina!