Slice each apple quarter into three even wedges, creating 12 wedges per apple.

Place margarine, brown sugar, cinnamon, and maple syrup, if using, into a large frying pan with a lid. Melt over low heat, mix well, and place apples on top of the mixture, spreading around the pan so they’ll be in a single layer. Cook, covered, for about 20–25 minutes, basting with juices every once in a while.

Remove lid and continue cooking about 10–15 minutes or until apples are soft and amber colored and liquid has reduced and is thick and bubbly. Remove from heat and allow to cool.

Lightly spray eight square three-inch (seven-and-a-half-centimeter) aluminum baking pans with cooking spray. Lay six apple wedges on the bottom of each pan, overlapping slightly so they fill the bottom of the pan completely. Spoon about a tablespoon or two of the juices from the pan over the apples in each tart pan.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine almond flour, sugar, baking powder, and vanilla in a mixing bowl. Add eggs and oil and mix well until smooth. (No need to use a mixer; I did it by hand.) Pour the batter over the apples in each pan, dividing evenly among the eight pans, smoothing out the batter so it completely covers the apples.

Bake for 40–45 minutes or until toothpick inserted into the center comes out clean. Allow to rest for 10 minutes and quickly invert onto a plate. The tarts should slip out easily. If preparing in advance, leave them in the pans until the meal. Warm them on the blech and invert them immediately before serving.

Serve warm with vanilla ice cream and chopped candied pecans sprinkled over the top.