Cinnamon Caramel Apple Tarts

Place sugar in a deep dish saucepan

Let cook on medium shaking the pan to assist even cooking.

Once all the sugar is dissolved reduce the heat to a minimum to prevent burning.

The sugar will start to caramelize into a light amber color.

Assist even cooking by gently shaking the pan.

Once you reach a light amber color add in the chopped apples, lemon, cinnamon and a pinch of salt.

Continue to cook on low heat letting the apple release their juices and soften

You want the apples to cook and become soft and tender.

And you want some of the apple juice to evaporate so the caramel will not be too runny.

When the apple feels tender and half of the juice has evaporated.

Add in the butter and cream.

Continue to cook for two more minutes letting it thicken

Remove from heat and set aside to cool until just warm.

Use a spoon to distribute the apple mixture into 12 mini tarts

Chill in the fridge for an hour or two so the caramel will set

Serve at room temperature.