Sugared apple tarts

1 1/2 cups plain flour
1/2 cup hazelnut meal
1/2 tsp salt
125g butter, diced, chilled
1 egg yolk
1 tbsp cold water
extra flour for kneading
1/3 cup apricot jam
3 large granny smith apples
20g butter, melted, cooled
2 tbsp white sugar
icing sugar for dusting

1. Process flour, hazelnut meal and salt in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles breadcrumbs. Add egg yolk and water. Pulse together. Turn out onto a lightly floured surface and lightly knead until smooth. Form into a round and wrap in plastic. Refrigerate for 30 mins or until firm.
2. Preheat oven to 200C. Brush 6 x 10cm fluted loose bottomed flan tins with melted butter. Divide pastry into 6 pieces, kneading each into a round. Roll out 1 round at a time to 3mm thick and large enough to line base and sides of tin. Line tins with pastry, trim edges. Prick tin with fork and back for 10 mins until lightly golden.
3. Put jam in microwave for 40 seconds or until soft. Stir until smooth. Brush jam on warm pastry. Using a vegie peeler cut ribbons of apple and arrange on pastry circles. Brush apple with butter and sprinkle with sugar. Bake for 15 mins or until apples are golden and caramelised. Dust with icing sugar before serving.