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Combine the best tastes of classic apple and runny butter tarts in this new decadent take on butter tarts.

2 apples (such as McIntosh, Crispin or Spy)
2 Tbsp all-purpose flour
1/4 tsp cinnamon
Generous pinch nutmeg
1/4 cup coarsely chopped pecans or unblanched almonds (optional)
3 Tbsp butter, melted
3 Tbsp packed brown sugar
1 egg, lightly beaten
1/2 cup corn syrup
1 tsp vanilla
1/4 tsp salt
12 pastry-lined tart cups
1/3 cup coarsely chopped pecans or almonds (optional)


Peel and core apples; chop into 1/4-inch pieces to make 2-1/2 cups.

In bowl, toss apples with flour, cinnamon and nutmeg until evenly coated. Stir in 1/4 cup pecans (if using). Set aside.

In small bowl, stir butter with sugar until dissolved. Whisk in egg just until blended. Whisk in corn syrup, vanilla, and salt.

Fill each tart shell with scant 1/4 cup apple mixture, pressing to fill shells. Whisk butter mixture; drizzle 1 Tbsp over each tart to coat apples. Evenly divide remaining butter mixture among tarts. Sprinkle evenly with 1/3 cup pecans (if using).

Bake in 375 F oven for 18 to 20 minutes or until rich golden brown. Makes 12 tarts.