4Fuji or other applespeeled, cored, and cut into ¼-inch pieces
¼cupsugar
1teaspoonground cinnamon
2tablespoonsfresh lemon juice
2tablespoonsunsalted butter
Streusel Topping
¾cupflour
½teaspooncinnamon
½cupbrown sugar
¾cuprolled oats
¼teaspoonsalt
½cupunsalted butter
Two Unbaked Pie Crusts
Caramel Sauce or Ice Cream Topping
Instructions
Apple Filling
In a large mixing bowl, combine apples, ¼ cup sugar, 1 teaspoon cinnamon and fresh lemon juice. Melt the butter in a saute pan over medium heat. Add the apple mixture and saute until apples are softened and juices are thick and syrupy, about 10 to 15 minutes.
Pour the cooked apples back in to mixing bowl to cool completely. After they have cooled, the filling can be stored in the refrigerator for up to 3 days.
Preheat oven to 350°.
Cut eight 4” rounds from pie crusts and press in to mini tart pans, custard cups or silicone cupcake molds. (Once cut, you can roll the rounds larger if needed to fit your pan.) Prick the bottom and sides of the crust. Fill with apple filling. Drizzle about 1 tablespoon of caramel sauce on top of apple filling.
Make Streusel Topping
In a medium bowl combine ¾ cup flour, ½ teaspoon cinnamon, brown sugar, ¼ teaspoon oats, and salt. Cut in butter until mixture is crumbly. Top each tart with a mound of streusel topping.
Place tarts on baking sheet and bake for 20-25 minutes until crust and streusel is golden brown. Serve topped with ice cream and a drizzle of caramel sauce.