Criss-cross Fruit Tartlets

For the dough: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and salt Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.

Peel the apples and cut off the sides in four large chunks, discarding the cores. Thinly slice each large piece of apple.

Using a 5cm|2" round cookie cutter, cut round discs out of the apple slices.

Toss the apple rounds with the lemon juice.

Mix together the sugar and cinnamon and set aside.

Roll out the dough thinly on a lightly floured surface.

Cut out rounds about 6cm-7cm| 2 1/2"-2 3/4" in diameter and place on the baking trays.

Coat a few apple slices at a time in the cinnamon-sugar mixture. Place a few slices on top of a round of dough.

For the lattice: beat together the butter and almond paste until smooth.

Beat in the egg yolks, one at a time until well combined, then beat in the flour until blended.

Spoon into a piping bag and pipe a lattice pattern over the top of each tart.