Maple Sausage, Apple, and Sweet Onion Brunch Tart

Method

1. Preheat oven to 400°F conventional or 350°F convection.
2. Roll out each pie crust into 12-13" circles. Place a pie crust into each of three 10-10 1/2" round tart pans with removable bottoms, pressing into bottom and up sides. Line the un-pricked pastry shells with a double thickness of heavy-duty foil. Bake for 5 minutes and remove foil. Continue baking 5-7 minutes more, or until pastry is nearly done. Remove from the oven. Hold.
3. Meanwhile, in a large skillet or saute use over medium-high heat, cook sausage and onion until meat is browned and onion is tender, stirring frequently. Drain fat. Stir in pie filling and 1/4-cup brown sugar and mix well. Remove from heat and cool slightly.
4. Spoon mixture in equal amounts into each of the partially-baked pie shells. Hold.
5. In a medium bowl, cut butter into remaining 3/4-cup brown sugar until crumbly. Stir in oats and pecans; sprinkle evenly in equal amounts over tops of each sausage tart.
6. Bake, uncovered, 35- 45 minutes, or until top is golden and mixture is very hot. Remove from oven. Drizzle tops of each tart equally with maple syrup. Let stand 15 minutes. Remove from the sides of pans.
7. To Serve: Slice each tart into 8 slices and serve warm accompanied by a lightly dressed baby greens salad with a simple mustard vinaigrette, if desired.