Name: Apple tartlets
Yield: 5 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 60.00 ml castor sugar; 0.00 salt just a pinch; 175.00 g butter; 60.00 ml water cold; 3.00 apples Royal Gala, peeled, cored; 0.50 lemon juice only; 2.00 ml lemon zest only; 2.00 ml cinnamon ground; 30.00 ml brown sugar; 30.00 ml jam apricot; 60.00 mlk water

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Ingredients (12)

PASTRY

500.00 ml	flour — cake
60.00 ml	castor sugar
0.00	salt — just a pinch
175.00 g	butter
60.00 ml	water — cold

FILLING

3.00	apples — Royal Gala, peeled, cored
0.50	lemon — juice only
2.00 ml	lemon — zest only
2.00 ml	cinnamon — ground
30.00 ml	brown sugar

Glaze

30.00 ml	jam — apricot
60.00 mlk	water

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Method:

PASTRY
Sift together the flour, castor sugar and salt.
Rub in the butter until the mixture resembles fine breadcrumbs.
Fold in the water, mixing until the ingredients just begin to bind.
Place the pastry between two pieces of clingfilm and press to flatten. Chill for 30 minutes.
Preheat the oven to 200 °C and grease five x 7 cm ramekins and line the bases with greased baking paper.
Roll out two thirds of the pastry and use to line the bases and sides of the ramekins.
FILLING
Slice the apples thinly and mix with the remaining filling ingredients.
Spoon the filling into the lined ramekins, filling them all the way to the top. Brush the edges of the pastry crust with water.
Roll out the remaining pastry, cut out five x 8 cm circles and use to cover the filling in each ramekin.
Trim the pastry and pinch the edges together.
Bake the tartlets for 40 minutes, remove from the pan and leave to rest before turning out.
GLAZE
Heat the apricot jam and water and simmer for one minute.
Brush the tops and sides of the tartlets with the glaze mixture and serve with custard, clotted cream or ice cream.