Spiced Apple Two-Bite Tarts

Nut dough is incredibly delicious, like shortbread cookies with pecans. You can prepare the tartlet cakes and toppings the day before and prepare just before serving: put the cakes in an airtight container and cool the filling, bringing it to room temperature, before putting it in the cakes so that it is not icy. A serving of fresh cream is more than just a beautiful side dish; its rich, tangy flavor makes them great.
Preheat the oven to 350 degrees.To make the cake, put the first 6 ingredients in a medium bowl. Beat with a mixer on medium speed for 1 minute or until smooth. Spoon the flour into a dry measuring cup; flatten with a knife. Add the flour and nuts to the butter mixture; beat until smooth. Spread the batter evenly over 24 miniature muffin tins smeared with baking spray. Squeeze the batter onto the bottom and top sides of the muffin tins. Bake at 350 ° C for 15 minutes or until golden brown. Cool in the pan on a wire rack for 5 minutes. Carefully remove from the pan; cool completely on a wire rack.To make the filling, put the apple and juice in a bowl; stir to coat. Add 2 tablespoons of sugar and the next 4 ingredients (via ginger); mix well.Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the apple mixture; cover and cook for 5 minutes or until the apples are tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Add the cornstarch mixture to the apple mixture; cook for 1 minute or until the mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Place about 2 teaspoons of the apple mixture on each pie dish. Sprinkle each pie with 1/2 teaspoon of fresh cream.