• Prepare Apples: Peel and core the apples, then cut them into thin slices/wedges.
• Cook Butter and Sugar: In a medium-sized saucepan, melt the butter with the sugar and bring to a boil. Once boiling, reduce heat to low and stir in the vanilla, cinnamon, and nutmeg.
• Simmer Apples: Add the sliced apples to the pot and bring the mixture back to a boil. Reduce the heat to low-medium and simmer for 10-15 minutes, stirring occasionally, until the apples are soft and fork-tender, not mushy. Reduce heat to low.
• Thicken: In a small bowl, mix the cornstarch with the water until smooth. Stir this into the simmering apples during the last couple of minutes, cooking for 1-2 minutes until the sauce thickens. Remove from heat and allow the mixture to cool to room temperature.

Shortcrust Pastry

• Preheat Oven: Preheat to 356ºF (180ºC). Grease two 12-hole shallow patty cake pans with butter and set aside.
• Mix Dry Ingredients: In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to combine.
• Add Butter: Add the cold cubed butter and pulse for about 15 seconds until the mixture resembles coarse crumbs.
• Add Water: With the processor running, slowly drizzle in the cold water, one tablespoon at a time, until the mixture forms a rough dough. If it's too dry, add another tablespoon of water.
• Knead Dough: Turn the dough out onto a lightly floured surface and bring it together, lightly kneading if needed. Do not over-knead.
• Roll Out Dough: Divide the dough into two halves. Roll out one half to about 4mm-5mm thickness and 30-35cm in diameter. Use a round 8cm (3 inch) cookie cutter to cut out shapes for the tart bases. You should get 24 bases, re-rolling excess dough if needed.
• Place in Pan:
Gently press the dough rounds into the greased shallow patty pans.

Fill Tarts

• Arrange Apples: Start by placing the apple slices in an overlapping circular pattern around the outer edge of each mini tart. Continue layering the slices, slightly overlapping, working toward the center. Due to the small size of the tarts, the center will naturally be filled as you layer the slices, creating a neat, floral effect without needing to roll extra slices for the middle.
• Bake Tarts: Bake for 15-20 minutes until the pastry is slightly golden. Some areas will be pale, which is fine, avoid over-baking to keep the pastry soft.
• Cool: Let the tarts cool in the pan for 5 minutes before transferring them to a wire rack. Dust with powdered sugar and enjoy!