Name: Mini Apple Custard Tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 package refrigerated pie dough (14 oz, contains 2 rounds, such as Pillsbury); 2 large eggs; 3/4 cup heavy cream; 3 tbsp granulated sugar (plus more for sprinkling); 1 tsp pure vanilla extract; 1/4 tsp fine salt; 2 medium apples (Granny Smith or Honeycrisp, peeled and cored); 2 tbsp unsalted butter (melted, for brushing the tin); 1 tbsp apricot jam (optional, for glazing the tops)

From the roundup: 24 Apple Dessert Recipes for Fall You Will Want to Bake All Season

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Mini apple custard tarts sound like something that requires a pastry course, but the whole batch comes together in 40 minutes using a standard muffin tin and a roll of refrigerated pie dough. The active work is maybe 15 minutes: cutting dough rounds, whisking the custard, and fanning a few apple slices into each cup. The oven does everything else.

The custard is just eggs, heavy cream, sugar, vanilla, and salt. Whisk it for a minute until the egg whites are fully incorporated and you are done. The trickiest part is slicing the apples thin enough, about 1/8 inch, so they soften all the way through in the 22 to 25 minute bake. I once cut them a little thick and the tips stayed firm while the custard was already set. A sharp knife or a mandoline if you have one makes this easy.

These are the dessert I bring out when I want something that looks like I tried harder than I did. Twelve individual portions means no cutting at the table, and they hold up well in the fridge overnight, which is usually when half of them disappear anyway.

Why you will love this

No special equipment: a muffin tin, a round cutter or drinking glass, and one bowl for the custard
Store-bought pie dough keeps prep under 15 minutes, and the dough rounds can be pressed into the tin a day ahead
Individual portions mean no slicing or serving mess at the table
The apricot glaze is optional but adds a bakery-style shine with almost no effort
They taste just as good the next day cold from the fridge, which makes them a reliable make-ahead dessert

Tips for success

Chill the dough-lined tin in the refrigerator while you make the custard. Cold dough holds its shape better and shrinks less in the oven.
Fill each cup only two-thirds full with custard. It looks like too little, but the apple slices take up space and you do not want overflow.
Press the apple slices down so they are resting in the custard, not sitting on top. Slices that float tend to slide or curl as the custard sets.
Let the tarts cool in the tin for a full 15 minutes before loosening them. Trying to lift them out sooner usually tears the pastry bottom because the custard is still soft.

If your custard turns watery

The most common cause is refrigerating the tarts while they are still warm. Let them cool completely at room temperature first, then move them to the fridge.
If the custard looks wet on top after baking, it likely needed 2 to 3 more minutes. The center should not jiggle at all when you nudge the pan.
Storing them without a paper towel in the container can cause moisture to pool on the surface. A single layer of paper towel under the tarts in the container absorbs the excess.

Substitutions

Granny Smith apples give the sharpest contrast to the sweet custard, but Honeycrisp works well and is a little milder, which my younger kids prefer. Fuji is fine too. Avoid very juicy varieties like McIntosh because they release a lot of liquid and can make the custard surface wet. For the custard, half-and-half can replace heavy cream and the tarts will still set, just with a slightly softer texture. A small splash of almond extract in place of vanilla changes the flavor profile toward something more bakery-style, which is good if you want a little variety in a batch.

If you want to skip the apricot glaze entirely, a light dusting of powdered sugar once the tarts are fully cool looks just as tidy. For a homemade crust, a basic shortcrust pastry works here, just make sure it is chilled before you press it into the tin.

Make-ahead and storage

You can press the dough rounds into the buttered muffin tin up to 24 hours ahead, cover the tin tightly with plastic wrap, and keep it in the refrigerator. The custard can be whisked together the morning of baking and stored in a measuring cup in the fridge so it is easy to pour straight into the cups. Store cooled tarts in an airtight container in the refrigerator for up to 3 days. A layer of paper towel under the tarts helps absorb any condensation.

To reheat, place tarts on a baking sheet in a 300-degree oven for about 8 minutes. This brings the pastry back without overcooking the custard. Do not freeze these once filled. The custard weeps when it thaws and the pastry goes soft.

Brittany Stage