Peanut Butter Apple Breakfast Tarts

Instructions

For the Filling:

Put all the filling ingredients into a large skillet. Simmer over medium heat stirring often for about 10 to 15 minutes until tender and thickened. Cover and cool completely. This can be made the day before.

For the Topping:

Preheat oven to 350 degrees and line a sheet pan with parchment paper. Mix peanuts, melted butter, cinnamon, cloves and kosher salt together and spread evenly on parchment paper. Bake for 10 to 15 minutes stirring once during baking. Cool completely on sheet and place in a zip lock bag and beat with a rolling pin until coarsely chopped. This can also be done the day before.

For the Peanut Butter Crust:

Mix dry ingredients together in a medium bowl, cut in butter and peanut butter, and stir in schnapps or water. Towards the end of mixing you may want to use your hands and separate into 10 pieces (about 2 Tablespoons).

Preheat oven to 350 degrees, lightly butter 10 cupcake tins and press in the dough evenly and about 3/4 of the way up the sides. Evenly distribute the filling into each crust and bake for 10 minutes, pull out and top with 1 teaspoon of the Peanut topping. Bake for another 10 to 15 minutes.

Cool for 15 minutes in pan and gently loosen and lift out with a butter knife. Cool on Rack and eat very soon or later. Delicious!