Mince Tarts

• PASTRY:
• FILLING:
• 1 Granny Smith apple, peeled, cored, finely chopped
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup sugar
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 large egg, lightly beaten

1. Working with 1 dough disk at a time, roll into a 1/4-inch-thick circle. Use a 3-inch cookie cutter to cut out 4 circles, reserving scraps. Repeat with remaining dough disk. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.
2. Preheat oven to 375u0b0F. Coat 8 cups of a nonstick 12-cup muffin tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.
3. Make filling: Mix apple, all raisins, sugar, butter, lemon juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muffin cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg. Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.

apple, raisins, golden raisins, sugar, unsalted butter, lemon juice, cinnamon, allspice, nutmeg, egg

Taken from www.myrecipes.com/recipe/mince-tarts (may not work)