These savory Apple and Blue Cheese Tarts are an easy-to-make snack or appetizer that’s perfect for the fall. You’ll only need 7 ingredients and 30 minutes to make this gorgeous crowd-pleaser!
I learned quickly that apple picking in the fall is a thing when I moved to the East Coast over 25 years ago. Growing up, apple picking meant going to Grandma's, but here in New York, apple picking is a planned, organized event. Choose an orchard and take a day-trip out of the city to spend time with friends and family as you pick fresh apples!
With the fall holidays coming up, I start envisioning both sweet and savory tart recipes to use up all those glorious apples. This sweet Apple Frangipane Tart is a must-make every year, but when I'm in the mood for something savory, nothing beats these blue cheese tarts.
In this article you'll learn:
- Which apples work best for these mini tarts and how lemon juice keeps them from browning before assembly, and adds flavor.
- Why chilling the dough rectangles and poking holes with a fork leads to a flaky, golden crust.
- The best types of blue cheese for topping the tarts and how to substitute with feta if preferred.
- That finishing each tart with honey and fresh thyme for a sweet-savory balance feels gourmet yet approachable.
Generated with AI and experts from the Tara Teaspoon team.
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Why you'll love this recipe
These easy little apple tarts look so elegant when sprinkled with thyme, blue cheese, and a drizzle of honey. All of this goodness sits on top of flaky pie crust. We are talking about a restaurant-quality appetizer that anyone can make at home!
This recipe is a definite keeper and here's why:
- Quick and easy: You can have this fresh-baked appetizer ready in 30 minutes with just 7 simple ingredients including apples and blue cheese.
- Homemade crust: I suggest using my flaky, buttery Perfect Pie Crust recipe. I always have a few frozen batches in the freezer for apple tart moments like these! You can also substitute a store-bought crust if needed.
- Perfect for parties: I love to serve these apple tarts with honey for seasonal and holiday gatherings. The delectable combination of flavors adds gourmet flair to any party!
If you're looking for more savory holiday appetizers, try these 3-Bean Ricotta Tarts and Mini Tomato Tarts.
Ingredients
As you gather your ingredients, check out these tips to help you find everything you'll need. See recipe card for quantities.
- Pie crust: I really love the taste of this homemade pie crust recipe. It makes a double batch so you can use one now and freeze the other for later. You can also use a store-bought crust.
- Baking apples: For the most flavorful and appetizing tarts, use sweet-tart baking apples like Jonagold, Honeycrisp, Pink Ladies, and Granny Smith.
- Lemon juice: Helps to prevent the apples from browning too quickly.
- Granulated sugar: Adds sweetness and a pretty finishing touch.
- Blue cheese crumbles: If you don't like blue cheese, you could use feta or gorgonzola crumbles.
- Honey
- Fresh thyme: Substitute a sprinkle of dried thyme if desired.
These are tasty and beautiful too!
- Mary
How to make blue cheese tarts
Follow these step-by-step instructions with handy pro tips to make the most beautiful apple tarts with blue cheese and honey. See recipe card for comprehensive directions.
- Step 1: Roll out pie crust dough to ⅛ inch thick.
- Step 2: Trim the edges to make a 12-inch square.
- Step 3: Cut the dough into 2-by-4-inch rectangles (18 total).
- Step 4: Use a fork to poke a few holes in each rectangle.
- Step 5: Place dough rectangles on a parchment-lined baking sheet. Chill in the fridge or freezer for a few minutes.
- Step 6: Cut apples into thin slices, toss them in the lemon juice.
- Step 7: Remove dough from fridge/freezer and arrange 3 to 4 apple slices across each rectangle.
- Step 8: Sprinkle with sugar.
- Step 9: Bake at 425ºF for approximately 15 minutes until golden brown.
- Step 10: Just before serving, top each mini tart with crumbled blue cheese, a drizzle of honey, and a sprinkle of fresh thyme.
Tara's top tips
Poke holes in the dough: This allows steam to escape during the baking process and helps prevent the dough from bubbling up.
Chill dough rectangles: This is one of the secrets to extra-flaky pie crust! When the dough is chilled, the butter and shortening firm up. When the firmed fats are heated quickly in a hot oven, they create pockets of steam that lead to tender, flakey crust.
Toss apples with lemon: Once sliced apples come in contact with oxygen they begin to brown. This process is called oxygenation. Lemon juice creates an acidic barrier around the apples that slows down oxygenation and helps the apples look and taste their freshest.
Equipment
I love using a rod rolling pin, but you can also use a traditional rolling pin.
Use a rolling pastry cutter or pizza wheel to cut the pastry dough into rectangles.
Use a sharp chef's knife to core and cut apples into little wedge slices.
I've invested in high quality rimless baking sheets. You can use a rimmed baking sheet if you'd like. Flat sheets of parchment paper are also great for this recipe.
Storage
These little beauties are best enjoyed shortly after being prepared. Leftovers can be stored in an airtight container for up to a day, but the crust will become soft.
To restore the crisp texture, reheat the tarts in a hot 425ºF oven or in an air fryer on the reheat setting. Note that the blue cheese will melt if you reheat the tarts.
FAQ
You can use puff pastry. I suggest rolling it out to be a bit more thin than what comes in the package, and you won't get as many tarts as noted in the recipe.
Both Gorganzola and Danish Blue cheese is perfect for these mini tarts. Roquefort and Stilton go really well with apples and honey too. They have a stronger bite, but you can't go wrong with any of these.
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📖 Full Recipe
Easy Apple and Blue Cheese Tarts
Ingredients
- ½ Double crust pie crust recipe* (homemade or store-bought)
- 2 small baking apples* (cut into thin slices)
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 ounces (⅓ cup) blue cheese* (crumbled, about 2 teaspoons per tart)
- ¼ cup Honey
- Fresh thyme
Instructions
- Heat oven to 425ºF and line a baking sheet with parchment paper. Roll out homemade or store-bought pie crust dough into a ⅛ inch thick, 12 inch square. Trim edges to be square. Cut it into 18 2-by-4-inch rectangles.
- Use a fork to poke several holes in each piece. Place rectangles on a parchment lined baking sheet and place in the fridge or freezer to chill for a few minutes.
- Cut apples into thin slices, toss them in the lemon juice. Remove pastry rectangles from the fridge and arrange 3 to 4 apple slices across each rectangle. Sprinkle with sugar and bake until golden brown, about 15 minutes.
- Top each mini tart with about 2 teaspoons crumbled blue cheese; drizzle with honey and sprinkle with fresh thyme just before serving.
- Leftovers can be stored in an airtight container up to a day, but note the crust will become soft.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
These are tasty and beautiful too!
Brittany Smart says
Gorgeous but also tasty!