Combine all
ingredients in saucepan. cook, covered, over low heat until apple is
soft. Stir frequently to prevent sticking. Spoon into bowl, cover and
refrigerate overnight to blend flavors.
Pastry :
Sift flours
into bowl, return bran left in sieve to sifted flour. Rub margarine into
flour until mixture resembles breadcrumbs. In a cup combine water, egg
yolk and sweetener. Add to flour mixture and stir in with a knife. Turn
out onto floured board. Knead lightly, then cover and leave to rest for
10-15 minutes. Roll out dough and cut 12 rounds to fit the bottom of the
tart tins. Cut another 12, slightly smaller, to make the lids. Lightly
grease the tart tins and line the bases. Spoon some fruit mince into
each. Wet pastry edges and place remaining pastry rounds on top. Pinch
edges to seal. Prick tops with fork. Bake for 20-30 minutes until
lightly browned.
You can store
any extra filling in a closed jar in the refrigerator for up to two
weeks.
