Tender buttery pastry crust, cinnamon and brown sugar soaked apples, all baked into mini tarts that will fit in the palm of your hand.
In a large mixing bowl, combine the flour and salt. Add the cubed butter and using a pastry blender or a fork, cut the butter into the flour mixture until it is crumbly and no large chunks of butter remain. Sprinkle the vinegar over the flour mixture evenly. Then gradually add the milk to the mixture, stirring with a fork until it the dough forms a ball. (It might not require quite all the milk.) Cover the dough and refrigerate for at least 20 minutes or until the dough is easily handleable.
This recipe was adapted from the Taste of Home Bakeshop Favorites cookbook.