• Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.

Apple Filling

• Apple filling: add the chopped apples, brown sugar, lemon juice, ground cinnamon and water to a medium sized sauce pan. Turn the heat to high and bring the contents of the sauce pan to the boil. Then reduce to low heat, stirring occasionally until the apple pieces have softened and the liquid has been absorbed. Once they have, remove the sauce pan from the heat.

Crumble Topping

• Crumble topping: add the plain flour, caster sugar, rolled oats and butter to a medium sized mixing bowl. Then use your fingers to combine the ingredients until the butter has softened and been mixed in. The texture will be inconsistent with some bigger clumps.

Tart Bases

• Tart bases: grease 2 x 12 cup patty pans using unsalted butter. Then place a sheet of short crust pastry onto a clean, dry chopping board. Use a 6.5cm cookie cutter to cut the pastry into 12 rounds, Gently press these rounds onto each hole then push into the greased patty pan tray.
• Apple Filling: use a mini cookie scoop to spoon the apple mixture into the 1st pastry shell. Then repeat to fill each of the tart shells.
• Crumble topping: next use the mini cookie scoop to spoon the crumble topping onto each of the apple tartlets. Repeat for each of the tarts.
• Oven bake: place the patty pans onto the middle shelf off the oven. Let the tartlets cook for 18 to 20 minutes. Once cooked, use 2 oven mitts to remove the patty pans and place onto a cooking rack. After a couple of minutes, use a teaspoon to remove each of the tartlets from the pan.
• To serve: plate the cooked apple crumble tartlets and spoon vanilla ice-cream over the top.