Instructions: Beat one egg with a pinch of salt; set aside 1 tbsp.

Process the flour icing sugar and 175g of the butter m a food processor until the mixture resembles fine crumbs.

Add the remaining beaten egg with 45ml water pulse until pastry comes together.

Divide into eight balls; chill for 30 minutes.

Roll out pastry and line eight 80mm base measurement 30mm deep fluted loose bottomed tartlet tins.

Prick the bases and chill for 20 minutes. Line the tins with greaseproof paper or muffin cases and baking beans.

Place in a large roasting tin and set on the grid shelf on the floor of the roasting ovenand bake for 15 minutes.

Remove grease proof paper and baking beans; brush the inside of the pastry with reserved beaten egg to seal.

Return to the ovenfor a further 2 to 3 minutes turning the tray round to ensure even cooking; set aside.

Grate rind and squeeze the lemon juice. Peel core and thinly slice the apples. Toss them in 2 tbsp lemon juice then fry in 25g melted butter for 1 to 2 minutes.

Spoon into the pastry cases.

Soften the remaining 125g butter by placing in an ovenproof bowl on the back of the aga for 5 to 10 minutes; process with the caster sugar for 3 minutes or until soft well combined and pale.

Add the lemon rind arrowroot and remaining two eggs: blend for 2 minutes or until well combined.

With the food processor running add remaining lemon juice.

Blend for 1 minute or until combined. Pour over the apples.

Dust with caster sugar.

Set the roasting tin of tarts on the gird shelf on the floor of the roasting ovenand bake for 25 to 30 minutes.

After 10 to 15 minutes turn the tin around for even cooking and return the tin to the ovenwith the cold plain shelf above on the third runners for the remaining cooking time or until pastry is golden and apples start to caramelize. The filling will puff up during cooking and sink on cooling.

Cook in the middle of the baking ovenfor 40 to 50 minutes fuming the tin round after 30 minutes to ensure even cooking.

Remove from tins and serve warm or cold with clotted cream dusted with cinnamon.

The lemon juice is added at the last minute to prevent the mixture curdling. You can also bake this recipe as one large tart m a 250mm tin if you do not have small individual tartlet tins.

Serves 8

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