• 1 quantity pâte sucrée (see page 11), chilled
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • 750 g (1½ lb) dessert apples, cored, peeled and diced
  • 100 g (3½ oz) light muscovado sugar
  • 25 g (1 oz) butter
  • 250 ml (8 fl oz) double cream
  • 3 tablespoons light muscovado sugar

Roll the pastry out thinly on a lightly floured surface, then stamp out 12 × 10 cm (4 inch) circles with a fluted biscuit cutter and press into a buttered 12-section muffin tin, rerolling the pastry trimmings as needed. Prick the bases 2–3 times, then chill for 15 minutes.

Bake the tarts blind (see page 15) for 5 minutes. Remove the paper and baking beans and cook for a further 4–5 minutes until pale golden. Remove from the oven, and reduce the oven temperature to 180°C (350°F), Gas Mark 4.

Meanwhile, mix the cornflour and the measurement water to a paste in a saucepan, add the apples, sugar and cook for 10 minutes, stirring from time to time, until the butter and apples are soft. Leave to cool for 15 minutes, then loosen the tarts and remove from the tin.

Spoon the apples into the tart cases. Whip the cream to form soft swirls. Fold in 2 tablespoons sugar, spoon over the tarts and sprinkle with the remaining sugar. Serve cold.

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