I had one ball of pie crust in the freezer I had to do something with before it got too old and I had apples in the fridge so I decided to make some tarts. Seemed like a Fall appropriate thing to do!

I was able to get 12 tart shells out of the one ball of crust I had frozen.

Apple Crunch Tarts

Crust:

• 1/2 recipe of Flaky Pie Crust:  https://myegglessworld.wordpress.com/2013/04/11/flaky-pie-crust/

I cut the ball in half and rolled it into a circle and then cut that circle into 6. The pieces were kind of rounded triangles. They just look a bit more rustic than perfect ciricles! So I was able to get 12 shells out of the two halves. 

I refrigerated the shells after I placed them in the muffin tin while I prepped the filling and topping.

Filling:

• 6 apples, peeled, cored and diced
• 1 tbsp flour
• 2 tbsp brown sugar
• pinch cinnamon

Mix altogether.

Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• pinch nutmeg
• 1/2 cup butter

I mixed the flour, sugar and spices and then cut in the butter. Then I added:

• 1/4 cup chopped almonds (Walnuts or pecans would be yummy too). This is completely optional, especially if you have a nut allergic child. My child is only allergic to peanuts so when I find peanut free tree nuts I like using them in desserts! You can use large flake oats instead.

Fill the tart shells with the apples and then add the topping. I had them rounded up due to shrinkage while baking.

Bake 425 degrees for 10 minutes and then reduce the heat to 350 F for another 20 minutes.