-
1
Beat one egg with a healthy pinch of salt; set aside 1 tbsp.
-
2
Process the flour icing sugar and 175g of the butter m a food processor till the mix resembles fine crumbs.
-
3
Add in the remaining beaten egg with 45ml water pulse till pastry comes together.
-
4
Divide into eight balls; refrigeratefor 30 min.
-
5
Roll out pastry and line eight 80mm base measurement 30mm deep fluted loose bottomed tartlet tins.
-
6
Prick the bases and refrigeratefor 20 min.
-
7
Line the tins with greaseproof paper or possibly muffin cases and baking beans.
-
8
Place in a large roasting tin and set on the grid shelf on the floor of the roasting ovenand bake for 15 min.
-
9
Remove grease proof paper and baking beans; brush the inside of the pastry with reserved beaten egg to seal.
-
10
Return to the ovenfor a further 2 to 3 min turning the tray round to ensure even cooking; set aside.
-
11
Grate rind and squeeze the lemon juice.
-
12
Peel core and thinly slice the apples.
-
13
Toss them in 2 tbsp lemon juice then fry in 25g melted butter for 1 to 2 min.
-
14
Spoon into the pastry cases.
-
15
Soften the remaining 125g butter by placing in an ovenproof bowl on the back of the aga for 5 - 10 min; process with the caster sugar for 3 min or possibly till soft well combined and pale.
-
16
Add in the lemon rind arrowroot and remaining two Large eggs: blend for 2 min or possibly till well combined.
-
17
With the food processor running add in remaining lemon juice.
-
18
Blend for 1 minute or possibly till combined.
-
19
Pour over the apples.
-
20
Dust with caster sugar.
-
21
Set the roasting tin of tarts on the gird shelf on the floor of the roasting ovenand bake for 25 to 30 min.
-
22
After 10 to 15 min turn the tin around for even cooking and return the tin to the ovenwith the cool plain shelf above on the third runners for the remaining cooking time or possibly till pastry is golden brown and apples start to caramelize.
-
23
The filling will puff up during cooking and sink on cooling.
-
24
Cook in the middle of the baking ovenfor 40 to 50 min fuming the tin round after 30 min to ensure even cooking.
-
25
Remove from tins and serve hot or possibly cool with clotted cream dusted with cinnamon.
-
26
The lemon juice is added at the last minute to prevent the mix curdling.
-
27
You can also bake this recipe as one large tart m a 250mm tin if you don't have small individual tartlet tins.
