Two for me, one for you and one for me to share.

Makes 4 small tarts

About 1/4 sheet shortcrust pastry (the rest of the pastry I used for the pies)

4 teaspoons of apple puree or apple sauce

Sprinkle of cinnamon

A little flour

A little milk or beaten egg

A scant dessert spoon of crunchy brown sugar

Cut 8 small circles from the pastry – I used a tea cup. Put four on a baking tray and put a teaspoon of apple sauce in the middle of each, sprinkling with cinnamon. Brush the edge of the circle with milk or egg wash then press a second circle of pastry onto each. Brush the whole of the top with milk or egg, cut two or three slits across the appley mound and sprinkle with crunchy brown sugar. Bake at 180 degrees for about eight minutes.