Instructions

1. Peel, then cut the apple into small, 1cm cubes. Scatter them into a bowl and immediately squeeze some lemon juice over them. Add the cinnamon, ground almond, vanilla and sugar. Mix well.
2. Preheat the oven to 190C. Lightly grease a standard muffin tin.
3. Roll out the pastry onto its packaging parchment paper. Using a large cookie cutter or a cup, cut out 4 circles, large enough to fit in and overlap the muffin holes.
4. Place each circle of the pastry in the cavities of the muffin tin. Gently press the down the pastry and around the sides. Fill them with the apple mixture, then fold the excess pastry towards the centre, pinching the overlapping pastry bits.
5. Brush the folded pastry with the egg-wash, or plant-based milk for the vegan version.
6. Bake for 20 minutes or until golden and set. Take the tin out of the oven during the last 2-3 minutes of baking and scatter some almond flakes on top of each tart.
7. Serve warm with custard, or let them cool and dust with icing sugar.