Bake the phyllo cups 10 minutes or according to package directions. Let cool.
Heat the butter in a large skillet over medium-high heat. Sauté apples in butter - about 5 minutes. Add the maple syrup, cider, cinnamon, and salt. Stir until syrupy.
Make the maple cream: mix the yogurt, maple syrup, and vanilla extract.
Assemble the tarts. Add a tablespoon of maple cream to each cup. Top with apples. Garnish with crushed pecans and a drizzle of maple syrup if desired.