Mini Apple Tarts

1. Preheat the oven to 425°F. Place the rings from six wide-mouth canning jars on a parchment-lined baking sheet.

2. On a lightly floured surface, roll the pie dough a few times until it’s ¼ inch thick (be sure to flatten any creases).

3. Place a canning ring on top of a sheet of dough and use a small knife to trace around the ring, cutting the dough ¼ inch larger all the way around. Repeat until you have six circles of dough.

4. Press a circles of dough into a canning jar ring. Repeat with the remaining circles and rings. Use a small knife to trim any excess dough from the edge of the ring.

5. Pierce the bottom of the dough with a fork 3 or 4 times. Transfer the dough-filled rings to the freezer and chill for 15 to 20 minutes.

6. While the dough chills, thinly slice each apple half. Keep the apples together after slicing so you can place an entire sliced half into each tart shell.

7. In a small bowl, whisk the brown sugar with the flour, cinnamon and salt to combine.

8. Remove the tart shells from the freezer and place half a sliced apple inside each one. Top each tart with 1½ tablespoons of the sugar mixture and 1 teaspoon of butter.

9. Bake until the shells are golden and the apples are tender, 23 to 26 minutes. Cool at least 5 minutes before serving.