Mini apple tarts

Arrange the sifted flour on a pastry board, add the butter into small pieces and rub the flour and butter between your hands until it is waterproof. Add the sugar and vanilla, a pinch of salt and continue to work it with your hands. Finally, pour in the egg, the yolks and knead everything quickly. Form a loaf, wrap it in plastic wrap and put it in the fridge for at least half an hour before using it. You can make the pastry with a mixer or even better with a food processor.

Open the vanilla and take the seeds from the inside. Heat the milk with the vanilla pod. Mix the vanilla seeds, the grated lemon zest with the eggs and sugar and whisk. Add the starches and mix well. Pour the hot milk into the cream, mix with a whisk, cook while stirring. Put the cream in a low, large container. Cover with contact film. Allow to cool quickly and transfer to the fridge for a few hours. It can be kept in the fridge for up to 3 days.

Cut the apple into 4 wedges, remove the central core and slice it thinly, about 2 mm.
Combine the apples in a bowl, add the lemon juice and the spoonful of sugar.
Mix and leave to rest for 10 minutes.

Once the dough has cooled, roll it out on a lightly floured work surface to a thickness of 3 mm. Cut out circles of dough with a pastry cutter and line the tartlet molds by gently pressing the lower edges first, then pressing the dough on the sides of the pan and then gently pressing the base of the dough on the bottom of the pan, making sure that there is there are no air bubbles. Prick the base of the tartlets several times with a fork and place in the fridge for 1 hour. Heat the oven to 320°F (160°C).
Fill the tartlets with the cream.
Decorate with the apple slices and cook for about 25 minutes in a preheated oven.

Remove from the oven and leave to cool.
Remove from the molds and decorate with icing sugar.