Cooking oil spray, to grease
2 sheets ready-rolled shortcrust pastry, partially thawed
1 free-range egg, lightly beaten
½ tsp caster sugar, plus extra 1 Tbsp
¾ cup canned sliced pie apples
1 tsp ground cinnamon
2 tsp brown sugar
Oats, to sprinkle
Icing sugar, to dust
Preheat oven to 200°C. Grease a 6-hole ¼-cup capacity doughnut tin with cooking oil (see offer, page 40, or Muffin tin method at end of recipe). Line 2 oven trays with baking paper.
To make tart shells, cut out six 10cmdia. rounds from pastry. Use a small knife to remove a quarter section from each round. Set aside quarters for decoration. 3 Line holes with pastry. Press down firmly to join overlapping pastry ends.
Line holes with pastry. Press down firmly to join overlapping pastry ends.
To make pastry decorations, from reserved pastry cut out six 3cm rounds. From remaining offcuts, use a small knife to cut 6 stems and leaves. Arrange on 1 prepared tray, sticking a stem and a leaf to each round with egg. Brush with egg and sprinkle over caster sugar. Bake tart shells and decorations for 10 minutes. Set aside to cool for 10 minutes, then transfer to remaining prepared oven tray.
Meanwhile, to make filling, put apples, cinnamon and extra caster sugar in a medium saucepan over a medium heat. Cook, stirring, for 3 minutes. Spoon into tart shells and sprinkle with brown sugar.
Increase oven temperature to 220°C. Bake tarts for 5 minutes or until golden.
To serve, decorate with pastry apples, oats and icing sugar.