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Recipe:

Chef Meg's Mini Apple Tarts

	Introduction:
	Instead of a whole pie, try making bite-size tarts. The diminutive desserts cook quicker and are automatically portion controlled. Plus, they're easier to make for a crowd, and there's no need for a fork and plate. This recipe only costs about $3.50 to make--but you save money by buying sheets of phyllo dough and making your own tart shells (see directions for more information).
	Ingredients: 24 phyllo dough tart shells 4 Granny Smith apples, peeled, cored, and diced 1 lemon, juiced 2 T butter, unsalted 4 T brown sugar 1/2 c caramel ice cream topping 1/2 c whipped cream (optional--nutrition info NOT included) Preheat oven to 375 degrees. Place tart shells on a baking tray. Combine lemon juice and apples in a mixing bowl. In a cast iron or heavy skillet, heat the butter until frothy. Add brown sugar and cook until dark in color; about 1-2 minutes. Add apples and toss. Transfer apples to the tart shells. Bake 6-7 minutes. Allow to cool slightly; top with sauce and whipped cream (optional--nutrition info NOT included). To make your own tart shells:Spray 24 mini muffin cups with nonstick cooking spray. Remove phyllo dough from packaging. Slice into 1 inch strips then cut each strip into 2 inch segments. Using 3 layers at a time, fill the cups, spraying cooking spray between each layer. Repeat process three times. Serving Size: two filled shells with 1 teaspoon caramel sauce. Number of Servings: 12 Recipe submitted by SparkPeople user CHEF_MEG.

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