I love the combination of apples and maple and was really craving something apple-y and maple-y one day. Since I didn't have enough apples to make a full on pie, I whipped together this little "tart." Totally hit the spot! The little squeeze of lemon on top just cuts through the sweetness of the maple syrup just right to bring a little "crispness" back to the flavor of the apples. I've tried this with various different apples, and I've found that Honeycrisp works the best, both in flavor and in texture. <br /> <br />It's important to let the crust cool in the refrigerator both times. You want to keep the butter cold and not let it melt. It will melt in the baking process and this makes the crust flaky!

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