Mini apple tarte tatins

Sift flour into a medium bowl. Rub in butter with your fingertips until mixture is crumbly and you can still see small chunks of butter. Make a well in the centre. Add enough of the water to make a firm dough. Knead dough on a floured surface until smooth, then shape into a rectangle. Wrap in cling film and refrigerate for 20 minutes.

Roll pastry on a floured surface into a 20cm x 40cm rectangle, keeping edges straight and even. Fold dough into thirds by bringing the top third down over the middle third, then the bottom third up to cover the folded dough. Turn pastry a quarter turn to the right. Repeat rolling and folding once more. Wrap pastry in cling film and refrigerate for 1 hour.

Preheat oven to 200°C/180°C fan. Grease six 10cm pie tins (top measurement).

Peel, core and quarter apples. Combine apples and lemon juice in a medium bowl. Stir sugar and butter in a medium frying pan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, without stirring, for 8 minutes, shaking pan occasionally until dark caramel in colour. Add apples and cook for 3 minutes each side.

Place three pieces of apple, rounded-side down, in each pie tin. Add 2 tablespoons of caramel to each one.

Roll pastry on a floured surface until 3mm thick. Cut 12 x 12cm rounds from pastry. If pastry softens, refrigerate until cold. Place rounds on top of apples in tins, tucking pastry down the side to fill gaps.

Bake tarts for 30 minutes. Leave tarts in pan for 20 minutes before turning onto a baking paper-lined tray or straight onto serving plates.