Yummy Apple Tartlets

We just picked 1/2 bushel of apples, so there are a lot around to use up! I really wanted apple pie tonight, but I knew if I made a whole one I’d eat it all, so I improvised these little wonders in some cupcake tins. They came out surprisingly well given I pulled the recipe out of thin air and definitely hit the spot for these cold, but not yet cold nights we’ve been having in New England.

Yummy Apple Tartlets

Serving Size: 5 tartlets

Mini apple tarts using oats for the crust. Makes six tartlets to fulfill your apple pie craving without baking a whole pie.


  • 2 large or 3 small apples, cored and chopped small
  • 2-3 tablespoons pure maple syrup
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 tablespoon cinnamon
  • dash nutmeg
  • Crust:
  • 1 cup rolled oats
  • 3-4 heaping tablespoons vegan margarine (e.x. Earth Balance)
  • 2 tablespoons pure maple syrup
  • 1/3 cup flour
  • 1/3 cup shredded coconut (optional)


  1. Preheat your over to 350F.
  2. In a medium bowl peel, core and chop up the apples into bite-sized pieces (I like mine really small).
  3. Toss with the lemon juice, maple syrup, cinnamon and nutmeg and set aside. If you want your apples to be very soft and syrupy in the final product, simmer them in a pot over medium heat for 8-10 minutes. Mine were soft but not quite your general syrupy apple pie filling and I liked it just fine.
  4. In another bowl, combine the oats, margarine, maple syrup, flour and coconut (if using).
  5. Mix or knead until everything is combined and the same consistency.
  6. Oil the middle 6 cups of your cupcake tin and press crust into the cups and up the sides. Leave a little bit to put on top.
  7. Fill your crust cups with filling to the very top. Flatten silver dollar sized circles of leftover crust mix and place on on top of each tartlet.
  8. Cook for 25-30 minutes on the middle rack of your oven. Tartlets are done when the tops are slightly brown and the filling is a little bit gooey. Let cool for 5-10 minuets and go around the edges of the cups to loosen your tartlets so they come out.
  9. Eat and enjoy!

Crust for the tartlets all ready for the filling!
Filling close up, mmmm!

All done!

For some variation, you could add raisins or walnuts to the filling. I like them because they’re not overwhelmingly sweet with just the maple syrup, so you can really taste the natural sweetness of the apples.

  1. Ooh, something I can bake even though we don’t have a mixer! Thanks for this! 🙂

    Quinn / Reply
  2. No problem, let me know how they come out!

    Nicole / Reply
  3. Sounds delicious.

    Danni / Reply
  4. Mm. Apples are SO expensive here! I really wish I were apple-picking right now.

    I’m now “following” you so yo better follow me!

    I cannot wait to post about my culinary alchemy. Did I tell you I had to figure out a way to replicate baking powder for those cakes? Baking soda + acid, then I needed to balance out the recipe. It was CRAZY.

    Colleen / Reply
  5. That sounds crazy! I wasn’t following you yet because you didn’t have the gadget thing, but I put a link to your blog and will follow now! Blogspot is oh-so-classy and sophisticated. I’m really interested to hear about this magic baking soda creation. It sounds like the best kind of chemistry because you get cake at the end!

    Nicole / Reply

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