Mini rustic apple tarts. With warm peanut butter drizzle.Mini apple free-form tart with honey peanut butterBecause apples and peanut butter should always go together.Mini apple free-form tart with peanut butterAdrian and I recently returned from our annual hiking trip up to the White Mountains in NH. We brought back a few pounds of apples from Ed of Ed’s Apples, who sells his Maine apples on the side of the Kancamangus Highway in North Conway, NH. If you’re been up to the White Mountains in the fall, you’ve probably bought apples from Ed. He’s out selling apples every day, rain or shine. And they’re darn good. I wish we brought home another few pounds.

Aside from eating the crisp apples whole or sliced with peanut butter, it’s that time of year to bake up  a few simple, rustic free-form apple tarts. Minis. Because minis are much more fun. And then everyone gets their own to top how they’d like. Tonight we topped them with warm peanut butter honey drizzle. If you prefer, go more traditional with a scoop of melty vanilla ice cream or drizzle of cream. Or all of the above.Mini apple tart with peanut butter
These tarts were really simple to make. You can either use premade pie crusts or make your own. We used premade this time around. Here’s how to make this simple dessert that showcases the best of what fall has to offer:

Mini Rustic Apple Tarts

Serves: 8 (1 tart per 2 people)

Time: 40 minutes total (~18-22 minutes cook time)


  • 4 small Macintosh apples – or any apples you have on hand, cored and thinly sliced (leave skins on)
  • 2 premade pie crusts (we used Pillsbury)
  • 1 Tbsp apple pie spice
  • ½ cup brown sugar
  • 1 Tbsp lemon juice
  • Pinch salt
  • 1 Tbsp salted butter

Optional peanut butter drizzle:

  • ½ cup creamy peanut butter
  • 1 Tbsp honey

Directions: Preheat oven to 425. Combine sliced apples, brown sugar, apple pie spice, salt and lemon juice in a bowl. Roll both pie crusts out onto your kitchen counter. Using a large circular cookie cutter or the top of a small bowl, press onto dough and cut each pie crust into 2 “mini” crusts. Add ¼ of the apples into the center of each pie crust. Fold crust up partially over the apples and crimp the dough as you move around the circle. Repeat for all tarts. Melt butter in a small bowl and brush lightly onto pie crusts. Place tarts on parchment paper, sprayed with non-stick cooking spray. Bake for 18-22 minutes until crust is golden brown and apples are soft and bubbly. Combine peanut butter and honey in a small bowl. Heat for 15 seconds in microwave. Stir. Remove tarts from oven. Serve with cold milk and honeyed peanut butter. Or top with vanilla ice cream, whipped cream or a drizzle of fresh cream.