Caramel Apple Mini Tarts

Using a 4-inch biscuit cutter, cut each pie crust into 6 circles. You may need to press extra dough together for final cut. Arrange pie crust circles on 2 parchment-lined baking sheets.

To make streusel, in a small bowl, cut butter into flour. Stir in brown sugar and oats.

Core and slice each apple into quarters (so you have 4 pieces). Then cut each quarter into thin slices making a half moon shape with each slice. Each slice should be about 1/8 inch thick.

Layer apple slices on pie crust, about 4 to 5 slices per circle. Slightly overlap slices so that most of the dough is covered.

Finely dice any extra apple slices and stir into streusel topping. This should be about ¼ to ½ cup of diced apple.

Spoon 1 ½ tablespoons of the streusel topping over the apples on each mini tart.

Bake at 375°F for 10 minutes. Remove mini tarts from oven. Add 1 teaspoon of chopped pecans to each tart. Return to oven and bake for an additional 5 minutes or until crusts are slightly golden.

Remove mini tarts from oven and while warm drizzle each with 1 teaspoon of the caramel ice cream topping.