Individual Apple Tarts

You will need:

  • 125g/4oz flour
  • 55g/2oz butter
  • pinch of salt
  • 1 egg yolk
  • 350g/12oz apples
  • 1 tbsp sugar
  • 2 tbsp/30ml/1fl oz single cream
  • 4 tbsp/60ml/2fl oz apricot jam
  • 1 tbsp chilled water

Method:

  1. To make the pastry: sift the flour into a bowl with the salt, then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and water and mix to form a dough. Chill for 20 minutes.
  2. Roll out the pastry to line individual tart tins, prick the bottom of the cases and chill for a further 10 minutes before baking. Blind bake for 10 minutes.
  3. Peel and core the apples then slice as thinly as possible and use to fill the pastry cases.
  4. Warm the apricot jam in a small pan and use this to glaze the tarts. Cook at 220C/400F/Gas 6 for 10 minutes until the apple is soft.