1 box Pillsbury pie crusts
4 large Granny Smith Apples
2 C homemade thick applesauce
1 C homemade thick apple butter
1/4 C + 1/4 C sugar
2 t + 1T lemon juice
3 T brandy
2 pinches salt
3 T unsalted butter, melted
1/2 C apricot (or any light colored homemade) jam heated and strained

Place applesauce, apple butter, 1/4 C sugar, 2t lemon juice, brandy and salt in a small pot over low heat, stir and reduce, to thicken as much as possible without burning. Cool completely.
Place 10 4-inch mini tart pans on a baking sheet.
Roll out pie crusts to thickness between 1/8 and 1/4″.
Cut out 10  4.75″ rounds. Press dough into bottoms and up sides of tart pans. Trim excess dough flush with the rims. Scraps can be rerolled and cut as needed.
Refrigerate 20 min.

Preheat oven to 375 degrees. (350 deg convection oven).
Peel, core and slice apples very thin, so that the outer edges are thicker than the centers. Toss with 1T lemon juice. Drain.

Spread 2 T of apple mixture into each tart shell.
Fan apple slices on top of mixture.
Brush with melted butter, and sprinkle with remaining sugar.
Bake tartlets till apples are  golden brown on edges, 50-60 mins.
Brush tops with jam,
Transfer to wire rack and cool slightly before serving.

Makes 12 tartlets