For the filling, peel the apples and oranges and dice roughly into approximately 1cm cubes. Put into a pan with the orange juice, zest, raisins and honey (if using). Heat gently for approx. 25 minutes until the fruit becomes soft, then set aside whilst you make your pastry.

For the pastry, mix the flours together, then add in the orange zest. Lightly rub the butter in to form a breadcrumb texture with your fingertips.

Beat the egg then add to the mixture to bring it together along with a squeeze of orange juice to form a ball of pastry. You can wrap your pastry in cling film and chill for 20minutes, but this is not essential. Pre-heat your oven to 200°C / 180°C fan / gas mark 6.

Flour your work surface and roll out the pastry into a thin sheet with a rolling pin. Cut out small circles (approx. 8cm) and stars for lids (around 6cm across). You can adjust the size to match your tart tray.

Place the circles into a greased mini tart tray, add a heaped teaspoon of filling, and top with a pastry star. Bake for 10-15 mins until golden, then allow to cool before serving.

If gluten and wheat aren't an issue you could use plain wheat flour, if you do make sure you chill your pastry. Before adding any honey or maple syrup, try the apple and orange filling as it may already be sweet enough, it depends upon how tart the apples are.