Apple Tarts

1. Peel and core the apples. Cut into 1/2-inch cubes, and place in a large bowl. Toss the apples with lemon juice.
2. Melt the butter in a large saucepan over medium heat. When melted, add the sugar, cornstarch, cinnamon, vanilla and salt. Stir to combine. Add the apples. Bring to a simmer while stirring constantly. Add the brandy or apple juice.
3. Reduce the heat to low. Continue cooking (while frequently stirring) for about 20 to 30 minutes, or until apples are tender and the mixture thickens. Let the filling cool for about 30 to 45 minutes.
4. Preheat the oven to 375° F. Unroll 2 of the pie crusts onto a lightly floured work surface. Using 3-inch or 4-inch tart shells, cut circles 2 inches larger than the shell. Press the dough into the shells, and crimp the edges. Add the pie filling. Use the remaining dough sheets to cut out the leaves. Decorate the top of each tart with an assortment of overlapping leaves. Combine the egg and water in a small bowl. Brush the tarts with egg wash. Sprinkle with sugar. Bake for 30 to 40 minutes until filling is bubbly and crust is golden.

Per Serving (1): Calories: 650, Fat: 26 g (12 g Saturated Fat), Cholesterol: 25 mg, Sodium: 670 mg, Carbohydrates: 101 g, Fiber: 5 g, Protein: 3 g.