Mini Apple Tarts | Robyns.World

Even though it is still technically autumn, many of us start planning for the upcoming winter holidays now. I used to be a procrastinator and wait until the last minute for everything but I found that doing that just stressed me out. Now I take the time to plan ahead on activities, crafts, shopping, and recipes I want to do during the season and find that I enjoy it all so much more.

Disclosure: I received product and compensation by SheSpeaks on behalf of Febreze.

Febreze scent (get it) me their latest Febreze Home for the Holidays Collection to help me get started in my holiday planning and be inspired by the scents of Frosted Pine, Apple Tart, Toasted Almond, Vanilla Latte, and Sugared Cranberry. Just like in the Febreze Fall collection I shared with you, they also included an assortment of ideas including the Mini Apple Tarts I am sharing. This is a great dessert idea for holiday meals in portion controlled sizes and you can make it ahead too.

Mini Apple Tarts |  Robyns.World

The ingredients for the Mini Apple Tart recipe are simple. Apples, wontons, cinnamon, sugar, water, vanilla, cooking spray, a little lemon juice (not shown) and flour.

dice your apples

The longest part of making these is dicing the apples. Make sure you try to keep the size of the pieces consistent for even cooking.

whisk ingredients in pot

Whisk your water, sugar, cinnamon, flour, salt, vanilla, and lemon juice together in a large pot over medium heat until combined.

add apples to mixture and cook

Mix your diced apples into the mixture and continue stirring until the liquid starts to boil. The mixing is important to make sure all the apple pieces are coated with the liquid. Then cover, reduce the heat, and cook for about 15 minutes.

press wontons into muffin tin

While your apples are cooking you can start on the “crust”. Spray a mini-muffin tin with Pam and then gently press one wonton skin into each cup. Wontons are super easier to work with and they are generally found in the refrigerated section of the produce department.

fill wontons with apple mixture

Fill your wonton cups up with the apples.

bake mini apple tarts

Now bake for about 12 minutes. When they come out of the oven let them sit in the muffin tin for a few minutes and then gently left them out and place on a flat surface to finish cooling so the bottom of the wonton will firm up a bit before serving.

Mini Apple Tarts |  Robyns.World

If you are so inclined you could drizzle some caramel sauce on the top once out of the oven. Other ideas would be to incorporate some fresh cranberries into the apple mixture, top with a sprinkle of sharp cheddar cheese, or serve with a mini scoop of vanilla ice cream of gelato on top of the warm apple tarts.

Think about using the wontons for other appetizers and desserts. Any sweet or savory filling would work in them. Plan ahead by making the filling a day in advance and then just complete the baking of the wontons that you fill the day of your party.

Since I cannot bake these every day I can still enjoy the comforting aroma by using the Febreze Apple Tart products in my home throughout the holiday season. This one I will use in the kitchen for sure. You can see how others are being inspired by #FebrezeHoliday by following @Febreze_Fresh on Twitter.

What scents inspire you for the holidays?



Mini Apple Tarts

Serves 24
Website Robyns.World


  • 1 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 tablespoons flour
  • pinch salt
  • 4 apples, diced
  • baking spray
  • 24 wonton wrappers
  • Cinnamon and sugar (optional), to sprinkle on wonton wrappers


Preheat oven to 375° F. Whisk water, sugar, cinnamon, vanilla, lemon juice and flour in a pot over medium heat. Add the diced apples and stir until the liquid starts to boil and thicken. Turn the heat down to low, cover, and cook for 12-15 minutes or until the apples soften. Press the wonton wrappers into greased mini-muffin pan. Scoop the apple mixture into the wontons and bake for about 12 minutes. After taking out of the oven, let the tarts sit in the muffin tin for 2-3 minutes and then gently lift out and set on flat surface to cool a bit more so the bottom of the wonton has time to firm up. Top as you like (optional).