Butter six 7.5cm dariole moulds or one 22cm ovenproof dish.
Roll out two-thirds of the pastry and line the moulds or dish.
Chill the lined pastry in the fridge.
Combine sugar, lemon juice, and lemon zest in a bowl.
Add sliced apples to the lemon mixture and mix well.
Stew the apple mixture with butter and cinnamon in a pan for 4 minutes.
Stir in blueberries, cook for 2 minutes, then let cool.
Preheat the oven to 200°C.
Fill the pastry cases with the cooled fruit mixture.
Cover with remaining pastry, seal the edges, and poke a steam hole.
Decorate with pastry trimmings, brush with egg, and sprinkle with sugar.
Bake for 15 minutes until golden-brown and serve hot with clotted cream.