Preheat the oven to 180°C (160°C fan) / 350°F / gas 4. Roll the pastry out on a lightly floured surface to 1/2 cm thickness. Cut out 4 rounds and use it to line 4 small individual tartlet moulds. Press the pastry into the base and sides well before trimming any excess pastry.
Prick the bases a few times with a fork before lining with nonstick baking paper and filling with baking beans. Chill as you prepare the filling. Melt the butter in a saucepan set over a medium heat. Sweat the shallots with a little salt for 8-10 minutes until softened. Add the apples and sugar and stir well. Continue cooking over a reduced heat for another 8-10 minutes until the apple and shallots are soft. Remove from the heat and let it cool to one side as you prepare the goose.
Combine the stuff by mixing together the sausage meat, cranberries and seasoning. Stuff the main cavity of the goose with the stuffing. Brush the goose with the honey and season well. Place in the oven to brown for 1 hour. Remove from the oven and transfer to a large slow cooker; turn the oven off at this point. Cover with a lid and cook on a medium setting for 8 hours. Remove after 8 hours and transfer to a roasting tray. Pat dry and cover with aluminium foil.
Preheat the oven to 180°C (160°C fan) / 350°F / gas 4.
Remove the chilled pastry from the fridge and discard the nonstick baking paper and baking beans. Fill with the apple and shallot filling and smooth until even before baking in the oven for 20-25 minutes until the pastry is cooked through and the filling is hot. Remove from the oven and let the tartlets cool in their tins set on top of a wire rack. Return the goose to the oven to brown and crisp for 15 minutes before removing and placing on a platter. Turn the tartlets out from their tins and place alongside the goose on the platter with some of the stuffing from the goose as well. Garnish with parsley before serving.
Why not replace the apple with 250 g / 9 oz / 1 2/3 cups cooked chestnuts that have been chopped. Replace the cranberries with the same weight of chestnuts in the stuffing as well. Garnish with tarragon instead of parsley.
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