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Rustic Cajeta Apple Tarts With Berry Salsa

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Ingredients

5 medium (about 2 pounds total) firm cooking apples (such as Gala or Granny Smith)

¼ cup (1/2 stick) unsalted butter

1 teaspoon finely chopped lime or lemon zest (colored rind only removed with a peeler or zester and finely chopped)

About 1 cup bottled cajeta

1 box (15 ounces) refrigerated pie crusts, softened as directed on box

2 cups berries (such as raspberries, blackberries, or hulled, sliced strawberries—even defrosted individually quick-frozen berries will work here)

1 to 2 tablespoons sugar to taste

About ¾ cup crème fraiche or sour cream thinned with a little milk (optional)

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