To make the shortcrust pastry, sift the flour into a large mixing bowl. Add the chilled and cubed butter and work the butter into the flour. Rub the butter with the flour using your fingers till the flour reaches the look of bread crumbs.

Add a dash of cold water and knead the dough into a ball. Cover with cling wrap and keep refrigerated.

To make the filling, heat butter in a non stick pan. Add the apples and sugar. Stir till the sugar melts. Now add the vanilla essence and cinnamon powder. Cook on low flame till the water evaporates. The apple should maintain the crunchiness.

Remove the dough from the cling wrap and roll it out 1/2 inch thick. Place the rolled dough into moulds and press evenly on all sides. The thickness should be uniform in all areas.

To bake the tart shell, either dock the dough by pricking all over with a fork. Or place aluminium foil on the surface of the dough, add kidney beans into it to fill the shell and blind bake it. Both these processes will prevent the dough from rising during baking.

Bake the tart shells for 20 minutes at 200°C. Remove from oven and allow to cool completely. Unmould the tart shells.

Fill the shells with the prepared apple mixture. Serve warm with vanilla ice cream.