Description:
Crisped pastry filled free style with apples, citrus and a hint of cinnamon.

Main ingredients:
Dairy, Fruit, Sugar, Spice, Pastry

Ingredients:
Ingredients
2 apples, (Bramley if possible but not essential) peeled, halved and cored
2 tbsp lemon juice
500g ready rolled puff pastry
Knob of butter, melted
2 tsp caster sugar
1 tsp ground cinnamon
Icing sugar to dust

Method:
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and butter it lightly.
Finely slice the apple halves into equal size pieces, put in a bowl and coat with lemon juice and toss gently.
On a floured surface, unroll the pastry and cut 10cm rounds with a pastry cutter or round a small saucer with a knife.
Place the pastry rounds on the prepared baking tray.
Layer and arrange the apple slices on top in a circle, slightly overlapping and nearly to the edge of the pastry.
Brush with a little of the melted butter, then sprinkle with the caster sugar and cinnamon.
Bake for 15-18 minutes until golden.
Allow to cool a little before dusting with icing sugar.

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Recipe Type: Cakes & Baking, Dessert
Level of Difficulty: Moderately Easy

Description:
These mini classic tarts are ideal for a gathering or simply when you fancy sharing a bit of a treat with friends and family.

Main ingredients:
Dairy, Eggs, Sugar, Nuts, Pastry, Jam/Preserves

Ingredients:
Flour, for dusting
320g ready rolled short crust pastry
12 tsp raspberry jam
25g flaked almonds
Icing sugar, to dust
For the frangipane filling
60g unsalted butter, softened
60g caster sugar
1 medium egg, beaten
60g ground almonds
½ tsp almond extract

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Grease 8 holes of a 12 muffin tin.
On a lightly floured surface, unroll the pastry and using an 8cm round cutter, cut out 8 rounds and press into the prepared tins leaving an overhang.
Prick with a fork and chill for 10 minutes.
Line each pastry with a paper case, then tip in some baking beans inside each.
Blind bake for 10 minutes, until just turning golden and firm to touch.
Remove the paper cases and the baking beans and bake for 3 minutes further or until golden and crisp.
Lower the oven temperature to 180°C / 350°F / Gas mark 4.
For the filling, mix together the butter, sugar, egg, ground almonds and almond extract until everything is combined well.
Spoon in 1 teaspoon of jam in each tart case and then divide the frangipane mixture between the cases.
Smooth the top of each tart with a knife and then scatter with flaked almonds.
Bake for 15-18 minutes, or until the filling is just set and golden.
Remove from the oven and allow to cool completely before transferring to a wire rack.
Dust each of the tarts with a little icing sugar and serve warm or cooled.

Serves: 12
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Recipe Type: Cakes & Baking, Dessert
Level of Difficulty: Moderately Easy