A pastry for all seasons 21 Photos . Updated: 16 Nov 2013, 12:06 AM IST Livemint Rediscovering the undisputed king of pastries with... moreRediscovering the undisputed king of pastries with its hundreds of crisp buttery layers 1/21To make rough puff pastry, put the flour onto a cold surface, make a well in the centre and add the salt and butter cubes. Photographs: Priyanka Parashar/Mint 2/21Squeeze the butter cubes between your thumb and fingers into the flour. 3/21When the butter pieces have blended into the flour somewhat, add the water to the mix and make a smooth dough. 4/21Gently knead the dough into a fat disc, wrap in cling film and refrigerate for 30 minutes. 5/21Roll the pastry into a rectangle roughly 20cm x 30cm. 6/21Fold one third of the rectangle into the middle then fold the other end over that (as if you were folding a business letter). 7/21Roll out into a rectangle about the same size as before and fold into three again. Repeat this process. 8/21Wrap this block in cling film and keep block of pastry will keep for 3 days in the fridge. 9/21To make Individual Apple Tarts, roll out the pastry as thinly as possible. 10/21Cut out 4 x 4-inch circles using a pastry cutter or a cup. 11/21Score a border on each pastry disc with a slightly smaller cutter. 12/21Cut each apple into 4 then thinly slice each quarter and arrange the pieces neatly within the borders. 13/21Brush a little melted butter over the apples and pastry border and sprinkle the tops with a little caster sugar. 14/21Bake for 10-15 minutes or until the pastry is well browned and the apples are a little caramelised. 15/21To make Caramelised Onion and Mozarella Tart Melt, roll out the pastry until very thin 16/21Place the pastry shell on a baking tray. 17/21Score a border all the way round, ½ an inch from the edge. 18/21Spread the cooked onions onto the area inside the border. 19/21Dot the pieces of mozzarella and sprigs of thyme over the surface 20/21Bake for about 15-20 minutes. The pastry surface and base should be well browned. 21/21Serve hot while the cheese is still melting.