Makes 4 tarts

2 apples or pears
½ lemon
2 tablespoons apricot jam
400g all butter puff pastry
1 egg, beaten, for glazing pastry
1 tablespoon caster sugar

Squeeze a couple of teaspoons of lemon into a small bowl and mix with the apricot jam, you may need to warm the jam slightly.

Peel the apples, cut in half and remove the cores neatly. Place the apples in a bowl and cover with some water and the lemon shell while you roll out the pastry.

Roll out puff pastry and cut into apple shapes - use half of an apple as a guide by laying it on the pastry and cutting around it, leaving a 1cm border, score a line around the apples.

Lift off the apples and brush the pastry edges with a little beaten egg. Cut the apples into slices, and reassemble onto the pastry.

Sprinkle some caster sugar (fine granulated) over the apples.
Bake in a hot oven for 10 minutes and then reduce the oven temperature to medium and cook for a further 15 minutes until pastry is well-risen and golden.

Brush the apricot jam and lemon juice mixture over the top of the apples and serve with icing sugar dusted on the plates and some spiced whipped cream.