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Apple tartlets with shortbread crust, cut in half on a small silver coloured plate. The apple tartlet is topped with vegan whipped cream.

Apple Tartlets

Constanze Reichardt
Elegant mini apple tarts with delicate and melt in your mouth shortcrust pastry and a fragrant apple filling.
Prep Time 30 mins
Cook Time 25 mins
Resting Time 1 hr
Total Time 1 hr 55 mins
Course Dessert
Cuisine French
Servings 8


For the topping (optional)

  • ½ recipe vegan whipped cream substitute See recipe notes below for recipe link.

For the pâte sablée

  • 210 g all-purpose flour
  • 60 g powdered sugar
  • 1 pinch salt
  • 100 g margarine, cubed
  • 1 tbsp cold water

For the filling

  • 2 tart apples for baking, finely chopped (eg Boskoop)
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cardamom
  • 2-3 tbsp water


  • The night before, prepare half a batch of vegan whipped cream substitute, if using. (See notes for link.)

For the shortbread crust:

  • Combine flour, sugar, and salt in a bowl.
  • Add cubed margarine and knead with your hands until the margarine is incorporated.
  • Add water and knead into a smooth dough.
  • Shape into a disk and wrap in plastic foil.
  • Refrigerate for at least one hour.
  • Line a baking sheet with parchment paper and preheat the oven to 160°C.
  • Remove dough from fridge and roll the dough out thinly. (About ½cm.) It's easier to roll out between two sheets of plastic wrap but you can also sprinkle it with flour.
  • Use the tart rings to cut out your tartlet bottoms. Put the dough disks on the baking sheet and place the rings on top. Make sure they fit precisely.
  • Now cut out 8 long strips which will be the sides of your tartlets.
  • Carefully press the dough strips into the tartlet ring sides and cut off any excess dough.
  • Use a fork to poke holes into the bottoms so the dough will keep its shape during baking. You can also use baking weights for blind baking.
  • Bake for about 25 minutes until the dough has a light golden-brown colour.
  • Let cool and remove from the rings. (If the dough is baked prperly, it should fall out right away.)

To make the filling:

  • While the tartlets are baking, combine all ingredients in a saucepan and cook over medium heat until the apples are soft and start to fall apart a bit (about 15 minutes). Let cool.
  • Put the filling into the tartlets.
  • If using, transfer the vegan whipped cream substitute into a piping bag with a star tip and pipe on top of the filling.
  • Serve immediately or store in the fridge. The tartlets will keep for up to three days. (Although the vegan whipped cream substitute tends to dry out quickly.)
Keyword autumn recipe, elegant dessert