Pulse crust ingredients in a food processor to combine, adding water as needed until a dough forms. Let rest for 10 minutes.
Peel and cut apples into a fine dice. You can leave the peel on to save time.
Transfer to a small saucepan and add the sugar, cider, lemon juice and spice.
Bring to medium low heat and cook down for about 10-12 minutes, stirring occasionally.
Using a small tart pan, fill each one with 1 ½ tbsps of the crust mixture. Gently press it into place evenly on the bottom and about ¼ inch up the sides. I found using parchment or wet/oiled fingers helps best for this step.
Transfer to a preheated oven and bake at 400 degrees F. for 6 minutes.
Remove crusts from the oven and fill each crust with about 1 ½ tbsp of filling.
Transfer back to the oven for an additional 10 minutes.