Tested till perfect Apple Crisp Tartlets
Apple Crisp Tartlets
Photography by Jeff Coulson/TC Media

Apple Crisp Tartlets

Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size. Serve warm with vanilla ice cream for an even more indulgent dessert.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 2-1/4 hours
  • Portion size 12 tartlets


  • 2 2Cortland appleCortland apples, (about 450 g)
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour
  • 2 tsp 2tsplemon juice
  • 1/4 tsp 1/4tspcinnamon
  • Pinch Pinchsalt


  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupcold butter, diced
  • 1/4 cup 1/4cupcold lard, diced
  • 2 tbsp 2tbspIce water
  • 2 tbsp 2tbspsour cream


  • 1 cup 1cupquick-cooking rolled oats, (not instant)
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/3 cup 1/3cupall-purpose flour
  • 1/4 tsp 1/4tspground nutmeg
  • 1/3 cup 1/3cupbutter, melted
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Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling scraps. Fit into muffin cups; refrigerate for 30 minutes.

Meanwhile, peel, quarter and core apples. Cut each quarter lengthwise into thirds; thinly slice each third crosswise. Toss apples with sugar, flour, lemon juice, cinnamon and salt. Divide apple mixture among pastry cups.

Topping: In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined. Sprinkle over apple filling.

Bake in bottom third of 375 F (190 C) oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.

Run knife around edges of tarts to release. Let stand in pan on rack for 10 minutes; remove from pan and let cool.

Nutritional Information per tartlet: about

cal 283 pro 4g total fat 15g sat. fat 8g
carb 35g dietary fibre 2g sugar 16g chol 29mg
sodium 117mg potassium 93mg


calcium 2 iron 9 vit A 8 vit C 2
folate 13
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