1 For the pastry, quickly knead together all the ingredients and a pinch of salt to form a smooth dough which does not stick to your hands. If necessary, add a little extra cold water or flour. Divide into two pieces and form into sausage shapes. Wrap each piece in cling film and chill for around 30 minutes.
2 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter 20 small tartlet tins and dust with flour.
3 Cut the pastry into approx. 20 slices and press evenly into the tins. Bake in the oven for approx. 15 minutes until golden brown. Remove from the oven, cool briefly, carefully remove from the tins then leave to cool completely.
4 Briefly fry the apples wedges in hot butter in a large frying pan. Remove from the heat, sprinkle with sugar and cinnamon and leave to cool.
5 Whip the cream with the vanilla sugar until stiff. Spoon into the tartlet cases and serve garnished with the apple wedges.