Remember that I told you to save the cocoa pastry from the Exploding Blackberry Tart? These little babies use the leftovers from making that, and any Bramleys you have left over from making jam, to avoid waste and encourage tastiness...
Leftover Apple Tartlets
Preheat the oven to 180 degrees C. Grease a cupcake tray. Roll out your remaining pastry to about 2-4mm thickness and cut into circles with a floured wineglass (if, like me, you don't have round biscuit cutters!) Bake these cases for 5-7 minutes, then take them out again.
Meanwhile, peel and core the apple(s). Slice off very thin slices equal to the number of cases you have (I had seven.) Put these aside for later. Very finely chop the rest of the apple, put in a saucepan with a splash of water, a knob of butter and generous sprinkle of sugar to cover the surface. Cook, stirring gently, until mushy, then add to the pastry cases.
Place a slice each of reserved apple over the filling, and sprinkle with more sugar. Bake another 5-10 mins until the apple is hot and browned at the edges.