22 Irresistible Fall Mini Tart Recipes for Every Taste

Fall is the perfect season for cozy flavors, warm spices, and comforting desserts.

What better way to celebrate autumn than with bite-sized treats that pack all the flavors of the season?

Mini tarts are not only visually appealing but also easy to serve at gatherings, parties, or even as a sweet personal indulgence.

From pumpkin and apple to pecan, caramel, and chocolate, these 22 fall mini tart recipes offer something for every taste.

Each recipe combines a buttery, flaky tart shell with seasonal fillings that capture the essence of autumn.

Whether you’re a seasoned baker or trying mini tarts for the first time, these recipes are simple enough to follow and irresistible to eat.

22 Irresistible Fall Mini Tart Recipes for Every Taste

These 22 fall mini tart recipes are a delicious way to celebrate the flavors of autumn.

From sweet to savory, fruity to nutty, there’s a mini tart for every occasion.

They’re perfect for holiday gatherings, afternoon tea, or simply enjoying a cozy fall evening at home.

With these recipes, you can bring the tastes of fall to your kitchen and create desserts that are as delightful to look at as they are to eat.

Maple Pecan Mini Tarts

These Maple Pecan Mini Tarts are a perfect bite-sized fall treat. A buttery, flaky tart shell cradles a rich, gooey filling of maple syrup, brown sugar, and toasted pecans.

Each tart delivers a perfect combination of sweetness, crunch, and nutty warmth—ideal for autumn gatherings or a cozy afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp granulated sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup pure maple syrup
• ¼ cup brown sugar, packed
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup chopped pecans, lightly toasted

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until dough begins to come together.
3. Turn dough onto a floured surface, knead lightly, form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Roll dough to ¼-inch thickness and cut into circles slightly larger than your mini tart pans. Press dough gently into pans and trim edges.
5. In a medium bowl, whisk together maple syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Stir in toasted pecans.
6. Pour filling into prepared tart shells, distributing evenly.
7. Bake 20–25 minutes or until filling is set and shells are golden. Cool on a wire rack.
8. Optional: drizzle with extra maple syrup or a dusting of powdered sugar before serving.

These Maple Pecan Mini Tarts are a fall classic in miniature form—sweet, nutty, and perfect for seasonal celebrations or gifting.

Pumpkin Spice Mini Tarts

Pumpkin Spice Mini Tarts are a cozy fall dessert that capture the essence of autumn.

A tender tart shell houses a creamy pumpkin filling spiced with cinnamon, nutmeg, and cloves, delivering a comforting and flavorful bite in every tart.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ¾ cup pumpkin puree
• ¼ cup brown sugar
• 2 large eggs
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp ground cloves
• 1 tsp vanilla extract
• Whipped cream for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough by combining flour, sugar, and salt in a food processor. Add butter and pulse until crumbly. Slowly add ice water until dough forms. Chill for 30 minutes.
3. Roll out dough and fit into mini tart pans. Trim excess edges.
4. In a bowl, mix pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, cloves, and vanilla until smooth.
5. Fill tart shells with pumpkin mixture. Smooth tops.
6. Bake for 18–22 minutes, until filling is set and shells are lightly golden. Cool completely.
7. Garnish with a dollop of whipped cream before serving.

These Pumpkin Spice Mini Tarts are a delightful nod to autumn flavors, offering a cozy, creamy bite that pairs beautifully with coffee or tea on crisp fall days.

Apple Cinnamon Mini Tarts

Apple Cinnamon Mini Tarts combine tender tart shells with sweet, cinnamon-spiced apple filling.

Each bite offers the perfect balance of flaky pastry and soft, flavorful apple chunks, making these tarts a seasonal favorite for dessert or afternoon treats.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 2 medium apples, peeled, cored, and diced
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• ½ tsp lemon juice
• 1 tbsp unsalted butter, cubed
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: combine flour, sugar, and salt in a processor. Add butter, pulse to crumbs, then slowly add ice water until dough forms. Chill for 30 minutes.
3. Roll dough and fit into mini tart pans. Trim edges.
4. In a skillet, sauté apples with brown sugar, cinnamon, lemon juice, and butter over medium heat until tender, about 5–7 minutes. Stir in vanilla and allow to cool slightly.
5. Spoon apple mixture into tart shells evenly.
6. Bake for 18–20 minutes until shells are golden and apples are fragrant. Cool before serving.

Apple Cinnamon Mini Tarts are a fall favorite, offering sweet, tender apples with warm cinnamon spices in a perfect handheld tart, ideal for gatherings or cozy nights in.

Cranberry Orange Mini Tarts

Cranberry Orange Mini Tarts are a vibrant and tangy autumn treat.

Flaky tart shells are filled with a sweet-tart cranberry compote accented by fresh orange zest, creating a refreshing and colorful bite that’s perfect for holiday tables or cozy fall afternoons.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 1 cup fresh or frozen cranberries
• ½ cup sugar
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt in a food processor, add butter, pulse until crumbly, then gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a saucepan over medium heat, combine cranberries, sugar, orange juice, and cornstarch. Cook 5–7 minutes until cranberries burst and mixture thickens. Stir in orange zest and vanilla, then cool slightly.
5. Spoon cranberry filling into tart shells evenly.
6. Bake for 15–18 minutes until shells are lightly golden. Cool before serving.

These Cranberry Orange Mini Tarts are a perfect balance of sweet and tangy, brightening any fall or holiday spread with their festive flavors and colors.

Caramel Apple Mini Tarts

Caramel Apple Mini Tarts take classic fall flavors to bite-sized perfection.

Buttery tart shells cradle tender apple pieces coated in rich caramel sauce, offering a gooey, sweet, and slightly tart treat that’s irresistible during autumn.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 2 medium apples, peeled, cored, diced
• ¼ cup brown sugar
• 2 tbsp unsalted butter
• ¼ cup heavy cream
• ½ tsp cinnamon
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a skillet, cook apples with brown sugar, butter, and cinnamon over medium heat until soft, about 5–7 minutes. Stir in vanilla and remove from heat.
5. Spoon apple mixture into tart shells. Drizzle lightly with caramel sauce or a simple caramel drizzle made by heating brown sugar with cream and butter.
6. Bake 15–18 minutes until shells are golden. Cool slightly before serving.

Caramel Apple Mini Tarts are a decadent autumn delight, blending tender apples, buttery pastry, and rich caramel for a perfect fall indulgence.

Sweet Potato Mini Tarts

Sweet Potato Mini Tarts bring a cozy, earthy sweetness to your fall dessert table.

Creamy spiced sweet potato filling is nestled in crisp tart shells, offering a smooth, comforting bite reminiscent of traditional holiday pies.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 1 cup cooked sweet potato, mashed
• ¼ cup brown sugar
• 2 tbsp heavy cream
• 1 large egg
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, combine mashed sweet potato, brown sugar, cream, egg, spices, and vanilla. Mix until smooth.
5. Fill tart shells with sweet potato mixture evenly.
6. Bake 18–22 minutes until filling is set and shells are lightly golden. Cool before serving.

Sweet Potato Mini Tarts offer a smooth, spiced, and satisfying taste of fall in a perfect handheld portion—ideal for dessert platters, parties, or cozy evenings.

Pear Almond Mini Tarts

Pear Almond Mini Tarts pair tender, juicy pears with a nutty almond filling in buttery mini tart shells.

The combination of soft fruit and almond cream delivers a sophisticated and subtly sweet autumn treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 2 ripe pears, peeled, cored, and diced
• ½ cup almond flour
• ¼ cup sugar
• 1 large egg
• 2 tbsp unsalted butter, melted
• ½ tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, mix almond flour, sugar, egg, melted butter, and almond extract until smooth.
5. Spoon almond mixture into tart shells, then top with diced pears.
6. Bake 18–22 minutes until shells are golden and filling is set. Cool before serving.

Pear Almond Mini Tarts offer a refined autumn dessert with soft, sweet pears and rich almond filling—a perfect treat for fall gatherings.

Cranberry White Chocolate Mini Tarts

Cranberry White Chocolate Mini Tarts combine tart cranberries with sweet white chocolate in buttery tart shells.

Each bite is a festive mix of tangy, creamy, and crisp textures—perfect for autumn parties or holiday prep.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup dried cranberries
• ½ cup white chocolate chips
• ¼ cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a small saucepan, melt white chocolate with heavy cream over low heat until smooth. Stir in cranberries and vanilla.
5. Pour mixture into tart shells evenly.
6. Bake 15–18 minutes until shells are lightly golden. Cool before serving.

Cranberry White Chocolate Mini Tarts are a festive and flavorful treat, blending sweet, tart, and creamy textures in a bite-sized fall dessert.

Chai Spice Mini Tarts

Chai Spice Mini Tarts capture the warm, aromatic flavors of chai in a crisp mini tart shell.

A creamy spiced filling featuring cinnamon, cardamom, ginger, and cloves makes this a cozy autumn indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup heavy cream
• 1 large egg
• ¼ cup sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ⅛ tsp cloves
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, whisk cream, egg, sugar, spices, and vanilla until smooth.
5. Pour filling into tart shells evenly.
6. Bake 18–22 minutes until filling is set and shells are lightly golden. Cool before serving.

Chai Spice Mini Tarts offer a warm and aromatic taste of fall, perfect for cozy nights or as a unique addition to a seasonal dessert spread.

Chocolate Hazelnut Mini Tarts

Chocolate Hazelnut Mini Tarts combine rich chocolate ganache with nutty hazelnut in crisp tart shells.

These bite-sized tarts are decadent yet balanced, perfect for chocolate lovers in the fall season.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup heavy cream
• ½ cup chopped dark chocolate
• ¼ cup hazelnut spread (e.g., Nutella)
• ¼ cup chopped toasted hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a small saucepan, heat cream until warm, then pour over chocolate and hazelnut spread. Stir until smooth.
5. Pour chocolate mixture into tart shells, sprinkle with chopped hazelnuts.
6. Bake 12–15 minutes until shells are golden and ganache sets slightly. Cool before serving.

Chocolate Hazelnut Mini Tarts are rich, nutty, and indulgent, offering a perfect combination of chocolate and autumn flavors in a small, elegant bite.

Maple Bacon Mini Tarts

Maple Bacon Mini Tarts bring a savory-sweet twist to fall desserts.

Crisp tart shells hold a sweet maple filling accented by the smoky crunch of crispy bacon—a playful and delicious bite-sized treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ¼ cup pure maple syrup
• 2 tbsp brown sugar
• 1 large egg
• ¼ cup butter, melted
• 4 slices cooked bacon, chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, whisk maple syrup, brown sugar, egg, and melted butter until smooth. Stir in chopped bacon.
5. Pour mixture into tart shells evenly.
6. Bake 18–22 minutes until filling is set and shells are golden. Cool before serving.

Maple Bacon Mini Tarts are a playful, savory-sweet treat perfect for autumn brunches or holiday appetizer spreads.

Carrot Cake Mini Tarts

Carrot Cake Mini Tarts are a fall-inspired dessert with a soft, spiced carrot filling and a creamy frosting topping.

These bite-sized tarts capture all the flavors of classic carrot cake in a perfect, handheld portion.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 1 cup finely grated carrot
• ¼ cup brown sugar
• 1 large egg
• ¼ cup vegetable oil
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ cup cream cheese, softened (for frosting)
• 2 tbsp powdered sugar (for frosting)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs, gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, mix grated carrot, brown sugar, egg, oil, and spices until well combined.
5. Fill tart shells with carrot mixture. Bake 18–22 minutes until shells are golden and filling is set. Cool completely.
6. Top with a small dollop of cream cheese frosting before serving.

Carrot Cake Mini Tarts offer all the warm, spiced flavors of classic carrot cake in a perfect mini version, ideal for fall dessert spreads or cozy afternoon treats.

Fig and Honey Mini Tarts

Fig and Honey Mini Tarts offer a delicate, naturally sweet treat perfect for autumn.

Juicy figs pair with a drizzle of golden honey atop a buttery tart shell, creating a sophisticated bite that’s both rustic and elegant.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 6 fresh figs, sliced
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. Arrange fig slices in tart shells. Drizzle with honey and sprinkle lightly with brown sugar.
5. Bake 15–18 minutes until shells are golden and figs are tender. Drizzle with a little extra honey before serving.

Fig and Honey Mini Tarts provide a naturally sweet, elegant fall dessert, perfect for holiday gatherings or a light, sophisticated treat.

Pumpkin Chocolate Chip Mini Tarts

Pumpkin Chocolate Chip Mini Tarts combine creamy pumpkin filling with bursts of chocolate in a buttery tart shell.

These tarts are a sweet, comforting bite that captures all the flavors of fall.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ¾ cup pumpkin puree
• ¼ cup brown sugar
• 1 large egg
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup mini chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. Mix pumpkin puree, brown sugar, egg, spices, chocolate chips, and vanilla until smooth.
5. Fill tart shells evenly and bake 18–22 minutes until set. Cool before serving.

Pumpkin Chocolate Chip Mini Tarts deliver a cozy, indulgent autumn flavor in every bite, perfect for dessert tables or cozy nights in.

Spiced Pear and Ginger Mini Tarts

Spiced Pear and Ginger Mini Tarts pair soft, sweet pears with a hint of warm ginger spice.

Each bite offers a comforting balance of fruit, spice, and buttery pastry—a perfect fall dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 2 ripe pears, peeled, cored, diced
• 2 tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp ground ginger
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. Toss diced pears with brown sugar, cinnamon, ginger, and lemon juice.
5. Spoon mixture into tart shells and bake 18–22 minutes until golden. Cool before serving.

These Spiced Pear and Ginger Mini Tarts offer a cozy, aromatic taste of autumn in a delicate handheld form.

Butternut Squash and Sage Mini Tarts

Butternut Squash and Sage Mini Tarts bring a savory twist to fall desserts.

Smooth roasted squash filling is infused with fresh sage and nestled in a buttery shell for a unique and comforting bite.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 1 cup roasted butternut squash, mashed
• 1 tbsp olive oil
• 1 tsp chopped fresh sage
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges. Brush lightly with egg wash.
4. Mix roasted squash, olive oil, sage, salt, and pepper until smooth.
5. Fill tart shells with squash mixture and bake 20–25 minutes until shells are golden. Cool slightly before serving.

Butternut Squash and Sage Mini Tarts provide a savory-sweet flavor that’s perfect for fall appetizers or a unique seasonal treat.

Caramel Pecan Mini Tarts

Caramel Pecan Mini Tarts are a rich, nutty fall favorite.

Buttery tart shells cradle a gooey caramel filling studded with toasted pecans, offering a decadent bite-sized treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup brown sugar
• ¼ cup butter
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• ½ cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a small saucepan, melt butter with brown sugar and cream over low heat, stirring until smooth. Stir in vanilla and pecans.
5. Pour mixture into tart shells and bake 15–18 minutes until shells are golden and filling is set. Cool before serving.

Caramel Pecan Mini Tarts are a sweet, nutty indulgence, perfect for fall dessert platters or holiday gatherings.

Chocolate Pumpkin Swirl Mini Tarts

Chocolate Pumpkin Swirl Mini Tarts combine creamy pumpkin filling with a rich chocolate swirl in crisp tart shells.

Each bite offers a playful mix of flavors and a visually stunning presentation.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup pumpkin puree
• ¼ cup brown sugar
• 1 large egg
• ¼ cup chocolate ganache or melted chocolate
• ½ tsp cinnamon
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. Mix pumpkin puree, brown sugar, egg, cinnamon, and vanilla until smooth.
5. Spoon pumpkin mixture into tart shells. Drop small amounts of chocolate ganache on top and swirl gently with a toothpick.
6. Bake 18–22 minutes until filling is set and shells are golden. Cool before serving.

Chocolate Pumpkin Swirl Mini Tarts are a visually stunning and delicious fall dessert, offering the perfect combination of chocolate and pumpkin flavors in every bite.

Apple Cranberry Streusel Mini Tarts

Apple Cranberry Streusel Mini Tarts combine tender, spiced apple and cranberry filling with a crunchy, buttery streusel topping.

Each tart offers a perfect balance of sweet, tart, and crumbly textures—a quintessential fall dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 2 medium apples, peeled, cored, diced
• ½ cup fresh or frozen cranberries
• ¼ cup brown sugar
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 2 tbsp flour (for streusel)
• 2 tbsp butter (for streusel), cold and cubed
• 2 tbsp brown sugar (for streusel)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse until crumbly; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, mix apples, cranberries, brown sugar, cinnamon, and lemon juice. Spoon into tart shells.
5. For the streusel, combine flour, butter, and brown sugar with your fingers until crumbly; sprinkle over fruit.
6. Bake 20–25 minutes until fruit is tender and streusel is golden. Cool before serving.

Apple Cranberry Streusel Mini Tarts are a perfect fall dessert with a sweet-tart fruit filling and crumbly topping, ideal for seasonal gatherings or cozy treats.

Spiced Pumpkin Cheesecake Mini Tarts

Spiced Pumpkin Cheesecake Mini Tarts bring creamy pumpkin cheesecake filling into crisp mini tart shells, infused with warm fall spices.

Each tart is a rich, smooth, and comforting dessert perfect for autumn.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup pumpkin puree
• ¼ cup brown sugar
• 1 large egg
• 4 oz cream cheese, softened
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. Beat cream cheese, pumpkin, sugar, egg, spices, and vanilla until smooth.
5. Fill tart shells evenly with mixture and bake 18–22 minutes until set. Cool before serving.

Spiced Pumpkin Cheesecake Mini Tarts offer a rich, creamy, and flavorful taste of fall, perfect for dessert spreads or personal indulgence.

Brown Butter Pecan Mini Tarts

Brown Butter Pecan Mini Tarts elevate the classic pecan tart with the rich, nutty flavor of browned butter.

Each bite-sized tart is buttery, crunchy, and full of autumnal flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• ½ cup brown sugar
• ¼ cup unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a small saucepan, melt butter over medium heat, stirring constantly until browned and fragrant. Remove from heat.
5. Mix browned butter, brown sugar, egg, and vanilla. Stir in pecans and fill tart shells.
6. Bake 18–22 minutes until filling is set and shells are golden. Cool before serving.

Brown Butter Pecan Mini Tarts are rich, nutty, and decadent, making them a perfect autumn treat for dessert tables or cozy evenings.

Apple Caramel Swirl Mini Tarts

Apple Caramel Swirl Mini Tarts feature a tender apple filling swirled with rich caramel in a buttery tart shell.

This combination of sweet, tart, and creamy textures makes for a quintessential fall dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2 tbsp sugar
• ¼ tsp salt
• 2–3 tbsp ice water
• 2 medium apples, peeled, cored, diced
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup caramel sauce
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. Make tart dough: pulse flour, sugar, and salt; add butter, pulse to crumbs; gradually add ice water until dough forms. Chill 30 minutes.
3. Roll dough and fit into mini tart pans; trim edges.
4. In a bowl, mix apples, brown sugar, cinnamon, and vanilla. Spoon into tart shells.
5. Drizzle caramel over apple mixture and gently swirl with a toothpick.
6. Bake 18–22 minutes until apples are tender and shells are golden. Cool before serving.

Apple Caramel Swirl Mini Tarts deliver a classic fall flavor combination in a perfect bite-sized tart, ideal for desserts, parties, or cozy autumn afternoons.