Mini Caramel Apple Pie Tarts

I have made these mini caramel apple tarts a few times but have never shared the step-by-step instructions with you.  AND since nothing is more American than apple pie, I thought the timing was appropriate with the upcoming 4th of July holiday!

I made the standard size back in the fall and shared the recipe (Dutch Caramel Apple Tart).  But everything is better in "mini form", right?

Have a safe and fun-filled 4th!

Mini Caramel Apple Tarts
Yields:  23 mini tarts

Ingredients:
2 standard pie crusts
3-inch diameter cookie or biscuit cutter

Apple Filling
1 granny smith apple, peeled, cored and cut into small cubes (about 1/4 inch)
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons granulated sugar
2 teaspoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Caramel Filling
1/2 cup brown sugar, packed
2 tablespoons heavy cream
3/4 tablespoons butter
1/4 teaspoon vanilla

Oatmeal Streusel Topping
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons rolled oats
1/4 cup butter (half a stick)

Directions
For the apple filling
In a large bowl, combine the apples, lemon juice and salt, toss to coat. Let stand at room temperature for about 30 minutes. Add the sugar, flour, cinnamon and nutmeg and toss to coat. Set aside.

For the caramel filling
In a pot over medium heat, add the brown sugar and cream. Stir until the sugar is dissolved and allow to boil, untouched, until it reaches 210F on a candy thermometer. Remove from heat and add the butter and vanilla, stir to combine and allow to cool.

For the streusel topping
Prepare by combining flour, cinnamon, nutmeg, brown sugar and oats. Mix thoroughly, then cut in butter until mixture is crumbly.  Set aside.

For the assembly and baking
Preheat oven to 350F.

Remove the dough from the refrigerator or freezer.  Set it aside while you dust the work surface and rolling pin with flour. Roll dough with a rolling pin until it is slightly thinner than 1/8 inch.  Using your cookie or biscuit cutter, cut out crust.  To utilize all of the dough, make sure to cut the circles close together.  Re-roll dough one more time on floured surface and cut out remaining crust.

Press the dough into a mini muffin tin (you can also use a standard muffin tin).  First press down center and then press up against the sides.  Poke a few holes in the bottom with a fork.

Flash bake crust at 350F for 5 minutes.  Remove the crust from the oven and pour 1 teaspoon caramel filling on the bottom, then the apples on top of that.  Spread the oatmeal streusel topping over the apples.  Increase oven temperature to 425F and cook for 10 minutes.  Decrease oven temperature to 350F and bake for an additional 20 minutes or until apples are tender.