FRENCH APPLE TARTS

INGREDIENTS
90g digestive biscuits
3 teasp. Castor sugar
½ teasp. Cinnamon
1 tablesp. Plain flour
3 to 4 apples
½ cup castor sugar
Sprinkle of vanilla extract
A little more castor sugar
About ½ cup apricot jam, warmed so it is runny
Icing sugar
Cream to serve
Put biscuits in a thick plastic bag and finely,
crush with rolling pin or bottle.
Tip into bowl, mix in the sugar, cinnamon and flour.
Using a saucer as a guide, cut 4 x 16cm diameter circles,
out of the pastry sheets to make tart bases.
Place them onto 2 lined baking trays ( not touching) Chill.
Peel, quarter and core apples, cut into thin slices.
Put in a bowl, sprinkle with 1/3 cup of castor sugar.
Sprinkle over the vanilla and toss well.
Put 2 tablesp. of biscuits in the centre of each pastry base.
Spread out evenly leaving 1.5cm border all around.
Tightly overlap apple slices in a circle on top wit hno gaps.
Sprinkle 2 teasp. of castor sugar over each tart.
Bake in hot oven 180-200C about 25 minutes,
untill pastry is crisp and apples are tender.
Take out and brush tarts with apricot jam.
Place under a medium hor grill untill apple and pastry
starting to darken and caramelise, leave to cool.
Sprinke with icing sugar, put on a plate,
with a dollop of cream next to it.
Your guests will think this comes from the best pastry shop in town.
Enjoy.
Annelies