1 apples i use 2 granny smith apples cored peeled finely chopped
1 tablespoon juice of lemon
0.3 teaspoon nutmeg
30 servings all you classic pie crust
0.5 cup raisins
0.3 cup sugar
2 tablespoons butter unsalted melted
Equipment
bowl
frying pan
oven
knife
wire rack
cookie cutter
muffin liners
muffin tray
Directions
Working with 1 dough disk at a time, roll into a 1/4-inch-thick circle. Use a 3-inch cookie cutter to cut out 4 circles, reserving scraps. Repeat with remaining dough disk. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.
Preheat oven to 375F. Coat 8 cups of a nonstick 12-cup muffin tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.
Mix apple, all raisins, sugar, butter, lemon juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muffin cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg.
Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.
