Preheat the oven to 425 °F (220 °C). Grease 4 mini tart pans. Mine were 4 3/4”.
Mix together the filling ingredients in a medium saucepan over medium heat. Simmer for about 5-10 minute or until the apples are soft. They shouldn't be mushy - just soft! Remove from the heat and set aside.
Roll the pie crusts to be about ⅛” between two pieces of parchment paper. You can alternatively use a lightly floured countertop, but I think parchment is easier.
Use a small, sharp knife to cut two circles out of each crust - each one should be ½” wider (all around the circle) than the size of the tart part.
Put one of the circles into the prepared pan and gently press it into the bottom and up the sides of the pan. Cut any excess dough off the top.
Gather up the remaining dough, roll it out again, and repeat steps 3 and 4 with the remaining 2 pie pans.
Sprinkle each one with a bit of flour (to help prevent the dough from getting soggy).
Divide the filling between the 4 pie pans.
Use the leftover crust to create a lattice pattern, cut out leaves using cookie cutters or a knife, or whatever you’d like as decoration.
Bake for 15 minutes or until the edges have browned and the apples are tender.
They can be served warm or at room temperature.
Refrigerate any leftovers for up to 3 days in an airtight container.