Mini Apple Tarts

Ingredients

1/2     Flaky pie dough

All purpose flour for dusting

Filling

2T                 Butter

1/4C              Packed dark brown sugar

1t                   Cinnamon

1/4t                Nutmeg

1/8t                Allspice

1/4C + 2T      Water, divided

1t                   Freshly squeezed lemon juice

1t                   Vanilla extract

1 pinch          Kosher salt

2-3/4C Peeled and finely diced, firm, sweet-tart apples (like Pink Lady)

2t                   Corn starch

Process

Shells

Lightly dust a work surface with AP flour

Place 1 pie dough on the work surface and roll out to 1/8” thick

Cut out 12 rounds with a 3” round cookie cutter

Gather the scraps together, shape into a ball, and refrigerate

Press each round into a well of a mini muffin tin

Press in the center and work your way up the edge to form a crust in each one

The dough should hang slightly over the edge

Re-roll the remaining dough

Cut out 6 more rounds

Discard the left over dough

Line 6 more mini muffin wells

Refrigerate while you make the filling

Filling

Heat the oven to 375F

Melt 2T of butter in a medium saucepan over medium heat

Stir in 1/4C of the packed brown sugar, 1t cinnamon, 1/4t nutmeg, 1/8t Allspice, 1/4C water, 1t lemon juice, 1t vanilla extract, and pinch of kosher salt

Cook, stirring continuously, until the brown sugar is dissolved (About 30 seconds)

Stir in 2-3/4C finely diced apples

Cook, stirring frequently, until the apples are slightly softened but still have a slight bite to them (about 15 minutes)

Meanwhile whisk the remaining 2T of water and 2t of cornstarch together in a small bowl until the cornstarch is suspended

Give the cornstarch another whisk

Pour into the apple mixture

Cook, stirring often, until the filling is glossy, and thickened, (about 1 minute)

Remove the saucepan from the heat

Let cool until just warm to the touch (10 to 15 minutes)

Assemble and Bake

Divide the apple filling between the tart shells (about 1 heaping tablespoon per shell)

Bake, rotating the mini muffin tins halfway through, until the crust is a deep golden brown and the apple filling is bubbly (about 25 minutes total)

Let the apple tarts cool in the pan for 5 minutes

Transfer the tarts to a wire rack

Serve warm or let cool completely