Preheat your oven to 200°F (93°C). Cut each firm apple in half, then core and peel them carefully. Carve spooky faces into the apples using a small paring knife.

In a mixing bowl, combine 2 cups of water with 1 tablespoon of citric acid or ½ cup of lemon juice. Soak the carved apple halves for about 5 minutes to prevent browning.

Place the apple halves on a parchment-lined baking sheet, then bake at 200°F (93°C) for about 3 hours until shriveled yet holding their shape. Cool for 2-3 hours.

Increase the oven temperature to 350°F (175°C). Line a tart pan with the pie crust, pressing it firmly into the sides and pricking the bottom. Bake for about 10 minutes until slightly golden.

Place the baked apple heads inside the cooled tart shell, filling gaps with chopped walnuts and dried cranberries. Drizzle with honey and optional orange juice and cinnamon.

Return the tart to the oven and bake at 350°F (175°C) for 15-17 minutes until golden and filling is bubbling. Let cool slightly before serving.