Apple Toffee Tarts

1 1/2 cups apples, peeled, cored, and diced
2 tsp lemon juice
1/3 C light brown sugar, packed
1 tsp cinnamon
1 sheet frozen puff pastry, thawed (about 12 oz)
3/4 C toffee bits
1 egg mixed with 2 tbsp water for egg wash

Preheat oven to 375 degrees F, and line a baking tray with parchmet paper.

Toss apples with lemon juice and let sit for 5 minutes. Drain excess juices and toss apples with brown sugar and cinnamon.

On a lightly floured surface, roll out pastry to a 12x18 inch rectangle. Cut out dough with a biscuit cutter to line a 24 mini muffin or tart pan. Re-roll pastry if needed.

Dock holes in each tart with a fork. Arrange apple mixture inside and top with toffee bits. Brush edges of pastry with egg wash.

Transfer pan to baking tray and bake for 18-20 minutes, until pastry is puffed and golden brown. Serve warm.