Mini Apple Tarts

Source: myrecipes.com (slightly modified by Aimee)

1/3 cup brown sugar 

1/4 cup unsalted butter, softened

2 tablespoons canola oil 

1 tablespoon 1% low-fat milk 

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour 

1/3 cup very finely chopped toasted pecans or walnuts

Filling:

2 cups finely diced peeled Granny Smith apple

2 teaspoons fresh lemon juice

2 tablespoons sugar 

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger

1 tablespoon unsalted butter

1/2 teaspoon cornstarch

1 tablespoon water 

Topping (optional): 2 TB oats & 1 TB brown sugar, mixed

1. Preheat oven to 350°.

2. To prepare crust, place first 6 ingredients in a medium bowl. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and nuts to butter mixture; beat until just combined. Divide dough evenly among 24 miniature muffin cups coated with baking spray. Press dough into bottom and up sides of muffin cups. Bake at 350° for 15 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Carefully remove from pan; cool completely on wire rack.

3. To prepare filling, place apple and juice in a bowl; toss to coat. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.

4. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Spoon about 2 teaspoons apple mixture into each tart shell. Sprinkle with topping if desired.