Ingredients
Method
1.Cut out 6 pastry rounds, 14cm in diameter, with a small, sharp knife. Transfer to baking trays lined with baking paper and prick the centre of the rounds all over with a fork. Chill until pastry is firm.
2.Preheat oven to 200°C (fanbake). Peel apples, cut in half and remove cores. Slice thinly. Divide apples among the pastry rounds, arranging in slightly overlapping rings and leaving a clear 2.5cm border around the edges.
3.Bake tarts for 12-15 minutes or until pastry is a deep golden colour.
4.Heat apricot jam in a small saucepan with lemon juice. Bring to the boil, stirring, then pass it through a metal sieve and discard lumps. The glaze should drop from a spoon and leave the spoon coated. Thin it with a little water if necessary, or bubble it to reduce if it’s too thin.
5.Remove tarts from oven and sprinkle with sugar. Preheat oven grill. Brown the top of the tarts, keeping an eye on them the whole time. (Alternatively, use a culinary blowtorch to brown tarts.) Re-bubble apricot glaze, then brush tarts with hot glaze. Cool before serving.
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