Toffee Apple and Pecan Tarts

For the pastry:
1. In a bowl add the flour, icing sugar, salt and butter. Rub the ingredients together with your fingers to form a crumb texture.
2. Add the egg and combine together using a knife or fork. Then add the water a bit at a time, until the dough starts to come together. If needed add more or less water depending on texture. The pastry should come together and form into a ball.
3. Wrap the pastry in cling film and refrigerate for 30 minutes.
4. Preheat the oven to 160 C.
5. Grease eight 4-inch tart tins. I used small ones but you could probably make this into one big tart.
6. After 30 minutes roll out the pastry on a well floured surface. Place your tart tins on top so you know what size crust you’ll need (the dough circle should be bigger than the tin so you can cover the bottom and sides). Cut out the dough circles and place each circle over a tart tin gently press into shape. Prick the bottom of the pastry a few times with a fork. Line dough with parchment paper or foil and add baking beans or rice. Do the same with the other tart tins and then blind bake them for 10 minutes. Remove them from the oven when done.

For the filling:
7. In a bowl combine the oats, pecans and caramel.
8. Peel, core and thinly slice the apples.
9. Remove the baking beans and paper from the tart tins and fill the pastry shells with the oat mixture. Top with slices of apple. Brush the apple with a bit of honey.
10. Bake for about 15 minutes.