Mini Apple Tarts with Cabot Cracker Cuts | Giant National Capital Barbecue Battle

Mini Apple Tarts with Cabot Cracker Cuts

Simple to make, these Apple Cheddar Tarts will quickly become a family favorite.


Filling ingredients:

  • 1 Granny Smith, Gala or apple of your choice, quartered and sliced
  • 1 can of your favorite Citizen Cider
  • 1 tablespoon of Cabot Salted Butter, or Unsalted Butter
  • 4 Cabot Cracker Cut slices, Seriously Sharp or Extra Sharp
  • Vermont Maple syrup, to taste

Crust ingredients: (Or use store-bought pie crust)

  • 1½  to 1¾  sticks Cabot Salted Butter, or Unsalted Butter, cold
  • 3 cups King Arthur Flour
  • 1 tablespoon sugar
  • ¼ to ½  cup ice cold water


  1. PREHEAT oven to 350°F.
  2. COMBINE butter, flour and sugar together in food processor.  Pulse until chunks of butter are approximately pea sized.
  3. SLOWLY add the ice cold water until it forms into a dough. Remove dough from the processor, lightly flour and form into ball.  Cut the ball in half and roll out dough to ¼ thickness. Cut the dough a little larger than the *tart pans you are using and gently line the pans with the dough.
  4. BAKE in the oven for 10 to 15 or until crusts are light golden brown.
  5. MELT the Cabot butter over medium heat in a cast iron skillet or sauté pan until melted and bubbling. Add sliced apples and sauté for a few minutes or until they just start to soften.  Add a couple splashes of the Citizen Cider and sauté for another few seconds. Turn off heat and drizzle maple syrup over the apples and stir.
  6. PLACE the cooked apple mixture into the prepared mini tart crusts and top each with a cracker cut slice.
  7. BAKE in the oven for a minute or two or until the cheese is nice and melted. Remove from the oven and enjoy!
Yields: 4 Servings

*The tart pans with the removable bottoms are best but can also use a muffin pan. You’re also going to be left with some remaining dough. Wrap tightly in plastic wrap or place in a plastic re-sealable bag and either refrigerate or freeze.  Pie dough will last for a couple days in the refrigerator and for several months in the freezer. 

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