1. In a large skillet over medium heat, combine brown sugar, butter, apple juice, cream, spice, cornstarch, and caramels. Cook, stirring occasionally, until caramels melt. Stir to mix, then add apples. Raise heat to medium high and bring mixture to a boil, stirring frequently. Simmer for 8 to 10 minutes. Apple pieces should still hold their shape. Sauce will be thick and syrupy and begin to turn from golden to deep brown. Remove from heat and set aside.

2. Preheat oven to 425 degrees F. In a large bowl, stir together pie crust mix with cold water until dough comes together in a ball. Use your hands and knead mixture in bowl or on work surface three to four times to make dough cohesive; do not over-knead, as dough can become tough. Divide in half. Transfer one half to a floured work surface. Roll dough to 1/4- to 1/8-inch thickness. Using a 4-inch cookie cutter (or lid from a 13-oz. coffee can), cut out 6 circles. Then use a 2 3/4-inch cookie cutter to cut 6 smaller circles, re-rolling scraps as needed. Repeat with remaining dough, cutting out 6 larger and 6 smaller circles.

3. Press each larger circle into one cup of a 12-cup muffin pan, making sure to press up the sides and overlap the edges slightly. Prick bottom of each circle a few times with a fork. Fill each cup with a scant 1/4 cup of filling. Brush edges of smaller circles of pastry with egg. Top each cup with a smaller circle, pressing and pinching edges together. Important - make sure tops are tightly sealed. Prick top crust a few times with a fork. Brush tops with egg to give tarts a shiny, golden appearance.

4. Bake for 15 minutes, until tops are golden brown. Let rest 10 minutes in pan, then remove and serve warm.

Source: Hannaford fresh Magazine, September - October 2007