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Mini Apple & Browned Butter Tarts

Mini Apple & Browned Butter Tarts are a perfectly light treat with great fall flavors! This dessert includes a flaky pie crust topped with apples and pecans and finished off with decadent browned butter for a bite-sized sweet, perfect for holiday parties.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 14
Author: Danielle Green


  • 1 batch pie dough double crust
  • 6 Tbsp. salted butter
  • 2 large tart apples
  • 1 Tbsp. lemon juice
  • 1/3 c. pecan pieces
  • 2 Tbsp. sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt


  • Preheat your oven to 375°.
  • Roll your pie crust out on a lightly floured surface to 1/8" thick. Using a large glass or round cookie cutter, cut out as many 4"-5" circles as possible. (It will likely yield 13-15) Place the pie crust rounds on a non-stick cookie sheet and refrigerate while you prepare the apples and butter.
  • In a small saucepan, over medium heat, cook the butter for 4-5 minutes until browned. (Watch closely because it quickly goes from browned to burnt!) Once browned, immediately remove from the heat.
  • Cut the apples into very thin slices and add them to a medium bowl. Toss with the lemon juice so they don't brown. Add the browned butter to the bowl and toss until all of the apple slices are well coated.
  • Arrange the apple slices in a rosette pattern over each pie crust round. Top each tart with 1 teaspoon pecans. In a small bowl, mix the sugar, cinnamon and salt. Sprinkle the top of each tart with 1/2 teaspoon of the cinnamon sugar mixture. Bake at 375° for 35 minutes, or until the pie crusts are golden brown. Allow to cool to room temperature and store in an airtight container for up to 12 hours or refrigerated for any longer.
  • Enjoy!