Sourdough Apple Tarts with Streusel Topping

Have I mentioned that our new property came scattered with apple trees? It’s not surprising as right next door is a small apple orchard. I’m sure that through the decades animals have carried and dropped apples across the area and trees have grown where they fell. 

We have about 8 apple trees that we know of so far. 

And how does that old saying go? When life gives you apples, make apple pie! Or in this case, apple tarts.

Apple pie is a classic and what really makes this recipe special is the delicious streusel topping. Which is by far my favourite part of any apple pie.

For this recipe I am using red delicious apples but any cooking apple will do and some of my homemade cinnamon applesauce, which I made using crab apples right from off one of our trees! Any store bought applesauce will do, of course. All you will need to do is add a touch of cinnamon, which I included in the recipe below.

I will also my using my sourdough pie crust, you can find that recipe here.

To begin, you will need to add your applesauce and chopped apples into a medium sauce pan and heat them over low heat. This will help to soften your apples down. If you are using plain applesauce, add in a touch of cinnamon. Whisk together some hot water and cornstarch and add it into the sauce pan. This will help to thicken your pie filling. Leave it to simmer.

While your filling is simmering on the stove, take the time to prepare your tart crusts. Roll our your sheet of pie crust and use a cookie cutter or something circular to cut the dough out into smaller circles.

Place them into a greased muffin tin.

Spoon out your pie filling into each crust and sprinkle the streusel topping onto each tart.

Bake your tarts in the oven for 30-35 minutes at 350°F.

These tarts are great to make ahead and stick in the freezer until your are ready to serve. They make a wonderful last minute desert and using apple saue in the filling saves you time on having to reduce your own pie filling!