French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans
[Vegan]

For the Maple Glaze:

1. Mix all in a small pot and bring to a boil.
2. Reduce the heat and stir for about two minutes.
3. Take it off the heat and transfer it to a small bowl or container. Set aside.

For the Apple Slices:

1. Wash and dry your apples well.
2. Cut in half and slice into thin slices while removing the edges of each half and the core.
3. In a bowl, mix the slices with maple syrup and all the rest of the ingredients.
4. Cover with lid or plastic wrap and set aside.

For the Crust:

1. Place all the dry ingredients and butter into a food processor and start pressing the pulse button.
2. Add the maple syrup with vanilla, blend again, and gradually start adding the cold water until you see farming a ball.
3. Remove the dough and create a nice ball.
4. Shape the ball into a 6-inch long shape by roiling with your hands on the working surface.
5. Divide into 3 equal pieces and cut each in half. Form 6 balls and place them in the center of your tart pans.
6. Press down the first one with your fingers making a flat surface.
7. Apply the plastic wrap and begin pressing down gently with glass while moving towards the edges until you create a rim about ¼ thick.
8. Peel the plastic off and remove the excess dough that overlaps the edge.
9. Gently press down the edge with you your fingers to make it nice and smooth.
10. Repeat until you have all six done.
11. Preheat the oven to 350F.
12. Pierce the bottom of each tart with a fork and start arranging apple slices into a fan pattern using about 11 to 12 slices folding second under first and so on.
13. Bake for 20min and let cool down for about 15min before you remove them from the pans.
14. Apply maple syrup glaze with a brush, and top with roasted pecans.
15. You may serve with vegan ice cream if you like.