we start by the filling, to give it time to cool down before assembling the tarts. To do this, peel, core and dice the apples. We cook them in the microwave for three minutes at maximum power. We just want them to soften up. We booked.
Peel and chop the onion. Heat the oil in a frying pan and fry it over low heat for 15-20 minutes. Add the flour and stir. Water with the sweet white wine, stir again to integrate and cook for five minutes.
Remove the pan from the heat and add the grated Manchego cheese, the apple and the mustard. Stir until all the ingredients are integrated and leave cool the farce before filling the tarts. We can make it in advance and store it in the fridge.
For the broken dougha, we mix the flour and salt in a deep bowl. Add the butter, diced and very cold. We work with the fingertips until we obtain a kind of crumbs.
Next we add the water and mix until amalgamated, without kneading excessively. Wrap the resulting dough in plastic wrap and let it rest. in the fridge for about 30 minutes.
We assemble the tarts. Roll out the dough with a rolling pin on a surface sprinkled with a little flour (to prevent it from sticking) and cut 12 discs -which will be the bases- with a 10 cm cutter and 12 lids with a 7 cm cutter.
We grease the holes of a cupcake tray with a little oil and place the bases inside, leaving a bit of dough to protrude from the hole. Fill with the cold farce and moisten the edges of the dough.
We cover with small disks. We tighten the contour so that the lids stick well to the bases and we pinch the outline so that the tarts are beautiful (optional). We can do it with the tines of a fork.
We beat the egg and paint the surface of all the tarts. Sprinkle with poppy seeds and make a center cut of each tart to let the steam out.
Place the tray in the lower part of the oven, preheated to 180ºC with heat above and below, and cook the tarts for 30-35 minutes or until lightly golden. Let cool before unmolding and serving.