What could be better than mini apple pies and classic butter tarts? A mash-up of two of our favorite Canadian treats! Just like the traditional version, these butter tarts have a flakey crust and gooey, delicious center but are studded with diced apples. A hint of cinnamon and splash of lemon help round out the sweetness of the filling and pair perfectly with the bits of apple.
If any of the filling over-flows the tart shells and caramelizes, run a thin knife around the tart to loosen before removing it from the pan.
Pre-heat oven to 375ºF.
On lightly floured surface, roll out the pie dough to about 1/8 inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out round of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.
Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.
In a small mixing bowl, dredge the diced apples in lemon juice and 1 tablespoon of brown sugar. Set aside.
In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla, and spiced.
Remove the chilled tart shells from the oven. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.
Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the center slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.