• Preheat the oven to 400°F
• If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them.

  If you use a homemade pie crust, roll it out into a ⅛" thick circle on a lightly floured surface.
• Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling.

  **If you don't have mini tart molds, you can use a standard muffin pan.
• Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.

Filling:

• While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
• Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.

Topping:

• In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.

Putting Tarts Together:

• Remove the tarts from the refrigerator. Fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl).
• Top each tart with one tablespoon of topping.
• Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
• Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
• Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
• Store cooled tarts in an airtight container in the refrigerator for up to 4 days.