Apple Crumble Tartlets
These easy apple crumble tartlets have a buttery homemade pie crust filled with tender cinnamon-spiced apples and topped with a crunchy oat crumble. They’re baked in a regular cupcake pan with no need to pre-cook the apples or blind bake the crust.
Servings 18 , approximately
Equipment
- food processor or pastry cutter
- Rolling Pin
- 1-2 standard 12-cavity cupcake pans
- 3.5 inch (9 cm) cookie cutter, preferably with a fluted edge
- parchment paper
- mixing bowls
- wire rack
Ingredients
For the Homemade Pie Crust
- 2 ½ cups all-purpose flour (315 g)
- 1 cup unsalted butter, cold and cut into cubes (227 g)
- ¼ teaspoon salt
- 6-8 tablespoons cold milk + more if needed
For the Crumble Topping
- ½ cup rolled oats (40 g)
- ½ cup all-purpose flour (62 g)
- ¼ cup sugar (50 g)
- a pinch of salt
- ¼ cup unsalted butter, melted (57 g)
For the Apple Filling
- 2 large apples peeled, cored, and chopped into small pieces or cubes (about 400 g / 14 oz)
- ¼ cup sugar (50 g)
- 2 tablespoons all-purpose flour (16 g)
- ½ tablespoon ground cinnamon
- a pinch of finely grated nutmeg
Instructions
Make the Pie Crust
- Add the flour, salt, and cold cubed butter to a food processor. If you don't have a food processor, use a pastry cutter or two forks to cut the butter into the flour.2 ½ cups all-purpose flour (315 g), ¼ teaspoon salt, 1 cup unsalted butter, cold and cut into cubes (227 g)
- Pulse about 10-12 times, until the butter is about the size of small peas.
- Add 6 tablespoons of the cold milk and pulse a few times, just until the dough starts to come together. Add more milk, 1 tablespoon at a time, if needed. Don't overwork the dough.
- Gather the dough together and divide it in half. Flatten each half into a disk, wrap well, and refrigerate for 30 minutes.
Make the Crumble Topping
- Add the rolled oats, flour, sugar, salt, and melted butter to a bowl. Stir until well combined.½ cup rolled oats (40 g), ½ cup all-purpose flour (62 g), ¼ cup sugar (50 g) , a pinch of salt, ¼ cup unsalted butter, melted (57 g)
- Use your hands to make crumbles and clumps. I keep some small ones, too. Set aside.
Make the Apple Filling
- Add the chopped apples, sugar, flour, cinnamon, and nutmeg to a large bowl. Stir until everything is well combined. Set aside.2 large apples peeled, cored, and chopped into small pieces or cubes (about 400 g / 14 oz), ¼ cup sugar (50 g) , 2 tablespoons all-purpose flour (16 g), ½ tablespoon ground cinnamon, a pinch of finely grated nutmeg
- Meanwhile, preheat the oven to 400°F / 200°C.
Make the Tartlet Shells
- Place one chilled dough disk between two sheets of parchment paper or on a lightly floured surface. Roll it out to about ⅛ inch (3 mm) thick.
- Using a 3½-inch (9 cm) round cookie cutter, cut out circles of dough. Gather and reroll the scraps as needed. Repeat with the remaining dough.
- Place each pastry round into a cavity of a standard cupcake pan. Gently press the dough into the bottom and up the sides.
Assemble & Bake
- Spoon about a heaping tablespoon of apple filling into each tartlet shell. If any liquid has collected at the bottom of the filling bowl, leave it behind to help prevent soggy crusts.
- Sprinkle the crumble topping generously over each tartlet.
- Bake for 25-30 minutes, or until the crust and crumble topping are lightly golden.
- Let the tartlets cool in the pan for about 15 minutes, then carefully transfer them to a wire rack to cool completely.
- Enjoy!
Video
Notes
Yield
This recipe makes approximately 18 tartlets when using a 3½-inch (9 cm) cutter and rolling the dough about ⅛ inch (3 mm) thick. The exact yield can vary depending on the size of your cupcake pan cavities, the thickness of the dough, and how many scraps you reroll.
Baking in batches
If you have only one 12-cavity cupcake pan, bake the remaining tartlets in a second batch. Each batch will take approximately 25-30 minutes.
Make ahead
The pie dough can be made up to 3 days ahead and stored well wrapped in the refrigerator. The crumble topping can also be prepared ahead and frozen.
Storage
Store the tartlets in an airtight container in the refrigerator for up to 4-5 days.
Freezing
Freeze the baked tartlets in a freezer-safe container, with parchment paper between layers, for up to 1 month. Thaw overnight in the refrigerator.
Reheating
Reheat in a 350°F (180°C) oven for about 5-7 minutes. Individual tartlets can also be microwaved for about 20 seconds, although the crumble topping will soften.
Leftover pie dough
Reroll any leftover scraps, brush with a little milk, sprinkle with cinnamon sugar, and bake until golden for an easy snack.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
Recipe Inspiration: The pie crust recipe is slightly adapted from King Arthur Baking’s All-Butter Pie Crust.
©Pastry Wishes
