Prepare pie dough. Refrigerate.

Peel and slice apples. Use at least 80% granny smith apples, as you need the tartness to balance the sweetness.

Toss apples with lemon juice and cinnamon. Set aside for at least 30 minutes.

Melt butter in a pan large enough to hold the apples.

Once the butter is bubbling, add the brown sugar, stir into a sauce, and add apples Cook apples until softened, about five minutes.

Cool down the apple mixture before baking.

Take dough out of the refrigerator and allow to sit for 10-15 minutes.

Roll out half of the dough in rounds to fit your tart pans.

Before you put the pie dough on the pans, spray with Pam cooking spray, making sure to spray the sides of the pan.

Using a fork, puncture the bottom. Refrigerate the tart pans until ready for baking, at least 20 minutes.

Refrigerate any remaining dough.

Preheat oven to 400 degrees F.

Once the apples are cool, use a slotted spoon to put the apples into tart pans. You will have some remaining sauce left over, which you can use to top the tart or top ice cream. Use the remaining dough to top the tarts. Cut out shapes or use a cookie or biscuit cutter.

Brush milk over the tops and sprinkle with raw sugar.

Line a baking sheet with foil. Place tart pans on baking sheets.

Large tarts will bake from 40-50 minutes. Check at 35 minutes.

Small tarts will bake from 25-30 minutes. Check at 20 minutes.

Once the apples are cool,