Caramelized and Glazed Apple Tarts

• 1½ teaspoons lemon juice
• 2 tablespoons iced water
• 1 eg

To make the pastry, beat the lemon juice, water and egg and chill until thickened.

Sieve the dry ingredients, then rub in the fat and butter. Add all the liquid and stir until the mixture binds into a loose dough. Turn out and knead lightly until smooth. Wrap and chill for 30 minutes.

Line 4 individual fluted tart tins with one-third of the pastry.