Ball Jar Apple Tarts

 Ball Jar Apple Tarts

These apple tarts are simple to make, easy to store and down home delicious and store nicely.  You can make these ahead of time or in the RV using the stovetop and convection oven.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Ball Jar Apple Tarts 1


1 Pillsbury readymade refrigerated pie dough

5 small to medium sized Fuji apples, peeled, cut into 1/2″ dice

zest from a lemon

juice from 1/2 a lemon

1 tsp cinnamon

1 cup sugar

1 cup water

3 tbsp cornstarch

3 tbsp water

pinch of salt

optional: cinnamon sugar sprinkle on upper crust

optional bottom crust

1 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tbsp butter


  1. Preheat convection oven to 330 degrees.
  2. If making the tarts with a bottom crust, combine the optional bottom crust ingredients, place  approximately 3 generous tbsp of mixture in the bottom of 8  1/2 pint ball jars. Lightly press the graham cracker mixture in place.  Bake in preheated oven on a baking sheet then cool to room temperature. Leave ball jars on the baking sheet.
  3. Increase oven temperature to 430 degrees.
  4. In a medium saucepan add sugar and water, stir and heat over medium heat, bring to a boil.
  5. Lower heat to medium/low and add the cornstarch slurry to the saucepan, stirring until the sauce thickens, then turn off the heat.
  6. Add peeled, 1/2″ diced apples, cinnamon and salt to the saucepan.  Turn heat on to a simmer continue to stir the mixture until the sauce thickens nicely.
  7. Add apple filling to the cooled graham cracker crust (if you included this bottom crust).  Place filling in 1/2 pint jars, filling jars between 1/2 – 2/3 full.
  8. For the top crust, unroll refrigerated pie dough.  Make 8 pie crust tops by using the Ball jar band of the lid like a cookie cutter to cut out 8 pie tart tops.
  9. Place a pie dough round on each jar with the apple filling.  Sprinkle the top of the dough with cinnamon sugar.
  10. Cut 3 small slits in the center of each pie dough.
  11. Return the baking sheet to the oven.  Bake the tarts until the pie crust is cooked through and slightly golden around the edges.  Time is approximately 10 – 13 minutes.
  12. Let the tarts rest for 20 minutes then serve.
  13. To store the tarts.  Place the lids and bands on the cooled tarts.  Store at room temperature for 2 days or in the refrigerator for up to 1 week.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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