• Prep Time 1 hour
  • Baking Time 20 minutes
  • Makes 24 mini tarts
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 2/3 cups Robin Hood® Best for Cake & Pastry Flour
  • 1/2 tsp salt
  • 1 cup All Vegetable Shortening, cold, cubed
  • 1/4 - 1/2 cup ice cold water
  • Pastry:
  • Filling:
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tbsp Carnation® Evaporated Milk, Regular, 2%, or Fat Free
  • 1 cup diced apple

Serving Size: 24 mini tarts


Serving Size: 24 mini tarts

  • Pastry:
  • Combine flour, salt, and shortening in bowl of food processor. Pulse a few times until mixture resembles pea sized crumbs. Add ice water a few tablespoons at a time and pulse until mixture forms a loose ball. Remove to a lightly floured surface, form into a disc and wrap in plastic wrap. Chill 30 minutes.
  • Preheat oven to 400°F (200°C).
  • Roll dough on well- floured surface to 1/4" (0.25cm) thick. Cut into 24 rounds with a 3" (7.5cm) cookie cutter or jar lid. Fit into 24 mini muffin tins.
  • Filling:
  • Combine first 5 ingredients in medium bowl. Pour filling into tart shells. Top with diced apple.
  • Bake 15-20 minutes or until crust is golden brown. Cool, remove from pans.


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