To make the pastry, whisk the butter and then add the sugar. Whisk them together and then add the egg.
Then add the flour and salt, mix them together to form the dough. Chill the dough for 20 minutes or until firm. Then roll the dough to form the flat sheets, and place them into loose bottom tart tins (I have used 2 small tart tins, one single large tart tin can be used).
Place them properly and cut the extra edges. Chill them for 20 minutes and the blind bake them for 20 minutes in a preheated oven at 200 degree Celsius. The remove the baking beans and bake them for 3-4 minutes more.
To make the glaze, heat the apricot preserve with water in a saucepan, cook until it boils. Keep aside to cool down a bit.
Now spread the apple sauce into the cooled tart shells.
To make the caramelised apple slices, heat the sugar in a pan. Once it starts Browning a bit, add ground cinnamon and the slices apples. Cook for few seconds and cool them slightly.
Place these apples on to the apple sauce in the tart shells, bake them at 200 degree Celsius in a preheated oven for 25-30 minutes.
Take them out and while they are warm, brush the glaze on them. Serve slices of the tarts with whipped or clotted cream.