Oh my God this is easy.

Roll out the pastry until it's about 2 ml thick and press it into your tart tin(s).

Cut the pastry where it touches the bench, around the base of the tin - not at the top edge.

Use the back of a teaspoon to rub apricot jam around the pastry base.

Chuck the chopped apples in - and pack 'em in nice and tight. Sprinkle a wee bit of cinnamon over the top of the apples.

Then fold the pastry edge over and press it down gently.

Sprinkle sugar over the top (2 Tablespoons per small tart) including the pastry edge.

Bake at 190C for about 25 - 30 minsor until golden brown. Dust with icing sugar and eat warm.