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1
Start with the pastry:Put the flour in a large bowl make a well in the middle and tip in the sugar butter and egg yolks.
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2
Using a fork; mash the yolks butter and sugar together then gradually draw in the flour.
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3
Use your hands to mix everything together then knead on a work surface for about 30 seconds to make a smooth dough.
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4
Wrap in clingfilm and refiigei ate for about 20 min.
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5
Meanwhile put the minced apple in a pan with the sugar lemon juice and 2 tbsp water then cook to a coarse puree (leave a few lumps).
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6
Taste and add in sugar if you want.
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7
Cold then chill.
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8
Preheat the oven to 190C/375F/Gas Mark 5.
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9
Roll out the pastry to about 5mm thick then stamp out 12 circles to fit the indentations in a nonstick moulded tart tray and 12 smaller circles for lids.
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10
Line the moulds and fill with the apple mix.
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11
Dampen the rim of the pastry top with the smaller circles of pastry and gently hard together.
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12
Trim with a knife to make neat edges.
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13
Make 3 small neat holes in the top of each pie and dust with sugar then bake for 20 to 25 min till golden brown at the edges.
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14
Leave to cold a little remove from the tin and dust with a little more sugar.
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15
Serve with custard mascarpone or possibly double cream.
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16
Do not be tempted to replace the homemade pastry with shopbought.
