Mini Apple Cream Tarts Recipe

Name: Mini Apple Cream Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16.5 Oz) Refrigerated Sugar Cookie Dough; 3 Tablespoons Sugar, Divided; 2 Tablespoons Butter; 2 whole Granny Smith Apples, Peeled And Finely Diced; 1 teaspoon Ground Cinnamon; 8 ounces, weight Cream Cheese; 2-1/2 cups Powdered Sugar; 4 Tablespoons Milk, Or More As Needed; 1 teaspoon Vanilla Extract; Caramel And Butterscotch Sauce, For Drizzling

Servings: persons

1
Preheat oven to 350 degrees F. Grease/spray one (24-count) mini muffin pan well.
2
Cut cookie dough into 1/4-inch slices and roll each slice into a ball. Place each ball in a muffin cup, gently pressing it in. Bake 15-20 minutes or until cookies are slightly golden.
3
Remove cookies from the oven and while still hot... Place a tablespoon of sugar into a small bowl. Dip the end of a wooden spoon handle into the sugar and press it into the center of the hot cookie cups to make an inch-wide indention in the cookies (this is where you'll put your filling). Cool cookies completely.
4
Meanwhile, in a small saucepan over medium heat, melt butter. Add apples, remaining sugar and cinnamon. Cook until apples are softened but still slightly crisp, stirring occasionally. Remove from heat and let cool.
5
In a mixing bowl of a stand mixer, add cream cheese, powdered sugar, 3 tablespoons milk and vanilla. Mix until smooth. You may need to add a little more powdered sugar and/or milk in order to reach a nice consistency - I like mine fairly thick, but you can thin it out, if you prefer.
6
To assemble, place a dollop (about 1-2 teaspoons) of the cream cheese mixture into the bottom of each cookie tart. Top with a dollop (again about 1-2 teaspoons) of the apple mixture. Just before serving, drizzle a little caramel or butterscotch sauce over each tart.
7
* Cook's note: these don't keep well past 24 hours because the cookie crust loses it's crispness. Refrigerate any leftovers. Enjoy!

716

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (16.5 Oz) Refrigerated Sugar Cookie Dough, 3 Tablespoons Sugar, Divided, 2 Tablespoons Butter, 2 whole Granny Smith Apples, Peeled And Finely Diced, and more.

Yes, Mini Apple Cream Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Apple Cream Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions