Preheat the oven to 350°F (175°C).

Mix together all the crust ingredients in a mixing bowl using your hands until it becomes dough-like. Don't worry that the dough won't stretch or feels a bit crumbly.

Get a small amount of the dough and place into each space in the muffin pan.

Using your hands, spread the dough so that it forms a crust (it'll be a bit thicker of a crust than traditional tarts – just under ¼-inch thick).

Bake in the oven for 15 minutes. Start to make the apple filling while the crust is in the oven.

Leave to cool.

Melt the coconut oil in a saucepan and add in all the other filling ingredients (apple slices, vanilla extract, spices and optional honey).

Let the apple cook for 20-30 minutes until it's very soft.

Pour the apple filling into a bowl to cool for 10 minutes.

Spoon the apple filling into each tartlet crust so that it's level with the top of the crust. Then take 5-6 individual slices of apple for each tartlet and layer then in a cascade on the top covering the filling. Place the last slice facing the other way (see photo below).

Grate some fresh lemon zest on top for garnish.