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1
Pre heat the oven to 190u00b0C/gas mark 5.
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2
Roll out the pastry and line 8 x 10cm x 2cm deep tartlets, prick the bottoms with a fork, don't roll out too thinly.
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3
Place a disc of silicone or greaseproof paper in each one and fill with baking beans.
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4
Bake for 25 minutes in the oven until lightly browned, remove from the oven and carefully remove the beans with a spoon. Then lift out the paper.
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5
Brush with a little beaten egg and return to the oven for 3 minutes to cook and seal well.
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6
Place the granulated sugar and water into a large saucepan and place over a moderate heat and bring to the boil.
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7
The sugar will boil away quite happily and over a few minutes will start to thicken and become more viscous, eventually turning slightly brown. At this point keep an eye on it as it will turn to a dark caramel fairly quickly.
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8
Add the lemon juice, zest and apples, and cook for 5-6 minutes, until the fruit is half cooked. Pour into a colander and drain well. Reserve the caramel sauce.
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9
Place the flour and cold butter together into a food processor and blitz until smooth.
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10
Pour into a bowl, then spoon in the sugar and nuts.
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11
When ready to serve, place the tarts onto a baking sheet.
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12
Spoon the warmed puree into the 8 tarts, then top with a little caramel juice.
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13
Pile on the crumble mix leaving a domed centre
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14
Bake for 10-15 minutes, or until just browned and cooked. If the cooked pastry is too thin they will break here so ensure you leave it fairly thick when rolling out.
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15
Serve with vanilla ice cream and the caramel apple juices poured over.
