2. On a floured surface, roll out the dough to 1/8" thick. Using a round cutter, about 5" in diameter, cut out 6 circles of dough, place them on a parchment lined baking sheet, and refrigerate, or freeze for longer storage.
3. Peel, core and slice the apples 1/8" thick.
4. In a large saute pan, melt the butter over medium heat until it begins to brown slightly. Add the sugar and let it melt for about 2 minutes. Add the apples and cinnamon and cook until the apples just begin to soften, about 2 minutes.
5. Carefully add the bourbon. The bourbon might ignite, if it does, it will burn off in a minute or so. Continue cooking until the apples are soft, about 3 to 4 minutes.
6. Strain the apple slices and reserve the liquid.
7. Return the liquid to the stove, add the apple cider and simmer until the mixture reduces to a syrup.
8. Remove the pastry rounds from the refrigerator and prick each round several times with a fork. Arrange the apple slices in a single layer on top of each round.
9. Bake the tarts in the lower half of the oven until the pastry is crisp and golden, about 8 to 10 minutes. Remove from the oven and brush the top of each tart with the syrupy cider mixture.