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Mini Apple Rustic Tarts

 Mini Apple Rustic Tarts
Need to use up leftover pie filling? These cute tarts from our Test Kitchen have a golden crust brimming with a sweet-tart apple and cherry filling.
4 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1 cup apple pie filling
  • 2 tablespoons dried cherries
  • 1 teaspoon finely chopped crystallized ginger
  • 1/4 teaspoon ground cinnamon
  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon coarse sugar


  • Divide pastry in half. On a lightly floured surface, roll each half
  • into a 9-in. circle. Transfer to a parchment paper-lined baking
  • sheet.
  • In a small bowl, combine the pie filling, cherries, ginger and
  • cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up
  • edges of pastry over filling, leaving center uncovered. Beat egg
  • white and water; brush over folded pastry. Sprinkle with sugar.
  • Bake at 400° for 20-25 minutes or until crusts are lightly
  • browned. Using parchment paper, slide tarts onto a wire rack to
  • cool. Yield: 4 servings.
Nutritional Facts: 1/2 tart equals 327 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 233 mg sodium, 48 g carbohydrate, 1 g fiber, 2 g protein.