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Skinny Mini Apple Tartlets

This yummy dessert was created for Making the World Cuter by Ashton Swank of Something Swanky.

Skinny Mini Apple Tartlets Recipe
Let’s face it. No matter much we love dessert, it just doesn’t always love us back.I’m always so good to dessert. I make sure to give it lots of quality time and attention.I always dress it up so it looks pretty. I’m a very loyal friend– rarely straying to other food groups.

Skinny Mini Apple Tartlets Recipe

But, invariably, it reciprocates by attacking my thighs, waistline, and my pudgy belly abdominals. So, on occasion, when I’m feeling taken advantage of, I venture into the world of light desserts.It’s a kinder friend. I’ve been thoroughly enjoying Hungry Girl’s cookbook, and this is one of hers. hope you enjoy this lightened up version of an Apple Tart! I sure did… 

Skinny Mini Apple Tartlets

Makes 24 Mini Tartlets or 12 Standard Sized Tartlets
Recipe Source: Hungry Girl 200 Under 200



2 1/2 c. chopped apples (small pieces)

6 – 9″ by 14″ sheets phyllo dough, thawed according to package directions

1/4 c brown sugar

2 tbsp. light buttery spread

1 tbsp. cornstarch

1/4 tsp. cinnamon

Optional: fat free whipped topping



  1. Preheat oven to 350

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    Tiffany is a stay at home mom to four ridiculously cute kids and wife to one smoking hot Mc Dreamy lookalike. She loves remodeling, chocolate chip cookies and sunshine. She is the founder of Making the World Cuter, a site committed to doing just what the title states; Making the world cuter, one kid, DIY, yummy treat or crafty thing at a time.

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    • Sarah says

      What are the instructions for these? They get cut off after “preheat the oven at 350.”

      • says

        Wow! I wonder what happened to the recipe!! Fortunately, it’s pretty easy… Use a circular cookie cutter to cut mini pie crusts from the phyllo dough (I think I used 3 or 4 layers). Mix the remaining ingredients over medium heat until the apples are a little soft and the sauce has thickened. Divide the apple filling among the pie shells (I can’t remember exactly how many it made, so sorry!). Bake until shells are golden brown. Top with whipped cream. Eat these the day you make them– they don’t keep very well.
        Ashton recently posted…Homemade Instant Pancake Mix for the Fluffiest Pancakes Ever + A Virtual Baby Shower!My Profile