Mini Apple Tarts

Heather
The Cook
12 Servings
11 Ingredients
9 Comments

These low sugar tarts are a great breakfast treat (or even a great dessert served with ice cream!)

12 Servings
11 Ingredients
9 Comments

Ingredients

  • 3 ½ cups Whole Wheat Flour #1
  • 1 teaspoon Sea Salt
  • 1 cup melt Butter #1
  • 1 cup Yogurt, Plain
  • 5 cups peel and dice Apple
  • ½ cups Brown Sugar #1
  • 1 tablespoon Cinnamon
  • ½ cups Whole Wheat Flour #2
  • ½ cups Rolled Oats
  • 3 tablespoons Brown Sugar #2
  • 3 tablespoons melt Butter #2

Containers

Supplies

  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Nutrition Facts

  • Not available.

9 Comments

Join the discussion
  1. A little confused – are the tarts supposed to be baked off before I freeze them or do they go in unfrozen? Thanks! Excited to make these!

    1. Hi Emilie – they can be baked either before or after freezing. If you choose to bake them after freezing, be sure to place them back into the muffin pan so that they will hold their shape.

    1. I would say cook them at 375 for about 20 minutes if you allow them to thaw a little. Maybe a bit more if still frozen. Also, if you prebake them, you can reheat in the microwave.

  2. I made these and the crust is nasty. Use a store bought crust, trust me its better. To heat these up I just put one in the microwave for 20 seconds and its fine. It didn’t fall apart.

    1. I’m sorry that you feel that way Amy. I thought the crust was pretty good, and I’m not even a huge fan of whole wheat flour. Thank you for the tip.

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