Cinnamon apple swirls

Ingredients

For the shortcrust pastry 

250g plain flour

pinch of salt
50g caster sugar

140g butter (like Kerry gold, if you use salted butter you don't need to add extra salt) 

1 egg yolk

1¹⁄₂ tsp water

Filling
50g brown sugar
3 tsp cinnamon or to your liking
handful raisins

Stewed apples
2 cooking apples peeled, and cut into cubes
100ml water

To decorate
icing sugar

Method

1. Grease your tart tin and preheat your oven to 220c.
2. Sift the flour into a bowl,  add the salt. Cut up the butter into small cubes and rub into the flour until it resembles breadcrumbs.
3. Next using a fork mix in the egg and water until it holds together and forms a ball, add extra water if necessary.
4. Roll the dough out on a clean floured surface and knead gentle. 
5. Wrap dough in cling film and chill for an hour before using. 
6. Meanwhile stew your apples, but adding the apple cubes and water to a pot and stewing over a slow heat for about 10 minutes until soft, mash with a potato masher but leave it textured not smooth. Let cool.
   
7. Roll out your pastry on a floured surface, spread out the cooled apple sauce all over the pasty, sprinkle the raisins and cinnamon and brown sugar.
   
8. Roll up the pastry like a sausage, and cut into small disks.
   
9. Spread the pastry discs on a greased baking tin and cook in the oven for about 15 minutes. Checking after 10. The should be a lovely golden brown colour.
10. To decorate, mix the icing sugar with a little water and butter if you like, we want it to be quite thick. Once the apple swirls are cooled, dollop a spoonful of the royal icing on top of each.