Just posted two pictures with no explanation!
In Brief then (as I am cooking tea at the mo) The first picture is the first, and only, picture of the mini-meringues I made on thursday. This picture demonstrates how I blind bake the cases. I cut out the pastrey and line the tins. After pricking the base with a fork a couple of times I then place a paper bun case inside the pastry and fill it with dried beans and peas. ( I keep a large jar of mixed dried legumes for blind baking ) the trays go into the oven for 10 minutes and, after emptying the beans and paper out, for a further 5 mins. At his stage you can freeze the cases for another day if you want to.
next I put a good spoonful of cooked bramley apple in each pastry case before piping meringue on the top, ensuring that it buts up to the side, with no gaps for the apple to get out of. These then go into the oven for 4 mins on 200o and are turned out straight away onto a cooling rack.
The next photo was taken by YD today after I took in as much as I could from the garden, before tonight's expected frost wipes out the toms, celery, squash, baby spinach and beans. I also took in the last of the bramleys and some beetroot and parsnips for tomorrows tea. The beans are the last of the drying borlotti and drying butter bean.
Will make a more coherent post soon!