Ingredients
200g plain flour, sifted
40g caster sugar
125g unsalted butter, diced
1 large free-range egg, beaten
75g almonds, ground
2 apples cored and finely chopped
2 tbsp. sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. vanilla
Handful of pomegranate seeds
Method
Lightly butter a 12 hole muffin tin and put to one side
Using a food processor, blend the plain flour, sugar, almonds and butter until a breadcrumb consistancy is acheived then slowly add the egg
Bring the mixture together with your hands and roll in clingfilm. Place in the fridge for 2 hours to chill
Heat the oven to 200°C and roll out the pastry. Using a cutter, cut out 12 rounds large enough to fill the bases of the muffin tin
In medium bowl, stir together apples, sugar, all-purpose flour, cinnamon and vanilla. Divide mixture evenly among pastry cups
Top with a handful of pomegranate seeds
Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly
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