Apple tartlets

Ingredients:

Dough

• 220 g unsalted butter, room temperature
• 170 g of cream cheese, room temperature
• 1/4 cup powdered sugar
• 0.5 tsp salt
• 2 cups premium flour + extra for work

Filling

• 1 lb baking apples (such as Golden Delicious, Fuji, or Gala), peeled and diced (about 2 1/2 cups)
• 1 tbsp. freshly squeezed lemon juice
• 1/3 cup granulated sugar
• 0.5 tsp apple pie spice
• 1/4 tsp vanilla extract
• 2 tablespoons unsalted butter
• 1/4 cup water + 1 tsp as needed
• 1 teaspoon cornstarch

Preparation:

1. Knead the doughIn a large bowl, beat the butter and cream cheese with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low, beat in the powdered sugar and salt, and beat until fluffy, about 1 minute more. Gradually beat in the flour and knead the dough.
2. Turn the dough out onto a floured work surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and place them in a 24-cup mini-muffin pan. Press the dough with your thumb to form cups (the bottom should be slightly thinner than the sides). Refrigerate for about 1 hour to firm up.
3. Meanwhile, prepare the filling.: In a medium bowl, combine apples, lemon juice, sugar, apple pie seasoning and vanilla extract. Melt the butter in a skillet over medium heat. Add the apple mixture and stir to coat. Cover and simmer, stirring occasionally, until softened, about 20 minutes. There should be some liquid remaining in the pan; if it's dry, add 1/4 cup water.
4. Combine cornstarch and 1 teaspoon of water in a small bowl, add to the apple mixture, and bring to a boil. Cook until thickened, 30 seconds to 1 minute. Transfer to a bowl and let cool, about 20 minutes.
5. Preheat oven to 350°F (175°C). Spread the apple mixture evenly among the pastry shells. Bake, rotating the pan halfway through, until golden brown, about 30 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the shells to a wire rack and cool completely. They will crisp up as they cool.