These are really simple but look cute and are yummy. They also make great lunchbox snacks.
5 large apples
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.
You may add sugar to this mixture if you like, but I have found if you use sweet apples, it isn’t needed.
Set aside to cool.
Lay out sheets of shortcrust pastry, and cut them out with a scone cutter to get that wavy edge. Grease muffin tins and lay a pastry circle into each one, to make a tart case. 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. 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.