To prepare tarts, line a baking sheet with parchment paper; coat paper with cooking spray.
Combine oil and butter in a small bowl, stirring well.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining sheets to prevent drying); lightly brush with oil mixture. Repeat procedure with remaining 9 phyllo sheets and remaining oil mixture. Gently press the phyllo layers together.
Cut through the phyllo layers crosswise with a sharp knife to form 2 (14 x 4 1/2-inch) strips; cut each strip into 4 (4 1/2 x 3 1/2-inch) rectangles to form 8 rectangles. Carefully place rectangles on prepared baking sheet.
Arrange apple slices evenly on rectangles.
Combine 2 teaspoons sugar and cinnamon; sprinkle sugar mixture over apples.
Bake at 400 for 30 minutes or until browned. Cool slightly on a wire rack.
To prepare glaze, combine 1 cup sugar and 1/4 cup water in a heavy saucepan over medium-low heat; cook 13 minutes, stirring just until sugar dissolves. Cover, increase heat to medium, and boil 1 minute. (This will dissolve any sugar crystals clinging to sides of pan.) Uncover and boil 10 additional minutes or until golden. (Do not stir.)
Remove from heat; let stand 1 minute. Working quickly, gently brush glaze over apples.
