handful of frozen blueberries
2 tb raw sugar
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice
Peel and core the apples, and chop into small pieces. Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft. There should be only a small amount of water left at this point.
Roughly mash the apples to remove most of the lumps. Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens. Add the blueberries and sugar. Mix well and the blueberries should squash a bit and turn the apple mixture into a purple colour while still leaving lots of whole blueberries (you could mash them together if you don’t want to have whole blueberries)
Set aside to cool.
Lay out sheets of shortcrust pastry, and cut them out with a scone cutter. Grease muffin tins and lay a pastry circle into each one, to make a tart case. I used these silicone mini tart cases to get that wavy tart shape. Spoon about a tablespoon of mixture into each one.
I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look (and makes them stackable!) You can brush this with milk, but it’s not necessary.
Bake for around 15-20 mins at 200ºC. Set on a wire rack to cool, or eat while still warm. Makes about 24 small tarts.