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Three small apple and cinnamon tarts with one cut into to reveal the apple centre. Two large apples in the background. Tried & Tested

Calorie conscious mini apple and cinnamon tarts

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3.25 stars based on 4 ratings

These tasty little pies are great for a treat or for afternoon tea and they’re not bad on your waistline either as they contain Truvia, a calorie free sweetener instead of sugar.

 

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the filling

  • 2 2 Bramley apple(s) peeled, cored and diced.
  • 1tbsp 1tbsp Truvia granulated sweetener
  • 1tsp 1tsp Cinnamon
  • 2tbsp 2tbsp Water

For the pastry

  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 115g 4⅛ oz Margarine cold
  • pinch pinch Salt
  • 75ml 2½ fl oz Water cold

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the pastry sieve the flour and salt into a large bowl and add the cold margarine and rub in to achieve a coarse breadcrumb texture.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • 115g 4⅛ oz Margarine cold
  2. Classic mode Step 2

    Add the water a little at a time and mix with a knife until the pastry starts to come together. Use your hands to bring the pastry together into ball. Knead on a lightly floured surface to make a smooth ball, then wrap in cling film and leave to rest in the fridge for at least thirty minutes.

    Ingredients for this step

    • 75ml 2½ fl oz Water cold
  3. Classic mode Step 3

    Place the diced apple in a heavy bottomed saucepan, add the Truvia to taste and two tablespoons of water, then bring to a simmer and cook the apples for about five minutes, until tender. Leave to cool slightly and then stir in the cinnamon.

    Ingredients for this step

    • 2 2 Bramley apple(s) peeled, cored and diced.
    • 1tbsp 1tbsp Truvia granulated sweetener
    • 1tsp 1tsp Cinnamon
    • 2tbsp 2tbsp Water cold
  4. Classic mode Step 4

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease a muffin tin.

  5. Classic mode Step 5

    Roll out half the pastry until it’s approximately 5mm thick, then cut into about 8 x 7.5cm rounds. Do the same with the other half and cut into 6cm rounds.

  6. Classic mode Step 6

    Use the larger pastry discs to line the muffin tin, then spoon the cooked apples into the cases. Gently wet the edges and top with the smaller pastry discs pressing gently to seal.

  7. Classic mode Step 7

    Brush the tops of the pies with beaten egg then bake for twenty minutes until golden. Leave to cool in the tin for five minutes, then remove and place on a wire rack.