Mini apple tarte tatins
1.To make pastry, sift flour into a medium bowl;rub in butter until mixture is crumbly but you can still see small chunks of butter. Make a well in the centre. Stir in enough of the water to make firm dough. Knead dough on floured surface until smooth; shape into a rectangle. Wrap pastry in plastic; refrigerate 20 minutes.
2.Roll pastry on floured surface into a 20cm x 40cm (8-inch x 16-inch) rectangle, keeping the edges straight and even. Fold pastry into thirds (somewhat like folding a business letter). Turn the dough a quarter-turn clockwise, so the short edges are at the top and bottom; repeat rolling and folding once more. Wrap pastry in plastic; refrigerate 1 hour.
3.Meanwhile, make caramelised apple.
4.Roll pastry on floured surface into a 3mm (⅛-inch) 8 thickness. Cut out 12 x 6cm (2½-inch) rounds from the pastry.
5.Place rounds on top of apples in pan; tuck pastry down side of pan holes. Bake tarts about 30 minutes. Stand tarts in pan 20 minutes before turning onto a baking-paper-lined tray. Serve topped with cream.
6.Preheat oven to 200°C/400°F;grease 12-hole (1½-tablespoon/30ml) shallow round-based patty pan.
7.Peel, core and quarter apples; slice thinly, without cutting all the way through the apple. Combine apples and juice in a medium bowl.
8.Stir sugar, butter and half the water in a small frying pan, over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 8 minutes, shaking pan occasionally, until dark caramel in colour.
9.Allow bubbles to subside, then carefully spoon caramel into pan holes. Add the remaining water to the hot frying pan; reserve caramel liquid.
10.Carefully position one apple quarter, trimmed to fit, rounded-side down, in each pan hole; brush apples with reserved liquid. Cover patty pan with foil, place on oven tray; bake 10 minutes. Remove foil.