Almost no recipe for these little tarts. I happened to have froze some apples that were mixed with sugar and cinnamon from my last apple pie. That and some frozen pie crusts.
If you don't have a few apples on hand to chop up, feel free to use store bought canned apple pie filling. Preheat the oven to 425 and line mini muffin plans with pie crust. Used a canning lid rim to punch out circles in my pie crust dough. Fill the cups with the pie mix and bake out 30 minutes until the crusts are golden and flaky. (please use a fork to test!).
Garnish with powdered sugar, a dollop of Ricotta cheese, and a dried blueberry.