Preheat the oven to 180°C and line a baking sheet with baking paper.
1 Put the apple slices, rosemary, brown sugar and cinnamon in a food processor and blitz until smooth.
2 Put one sheet of the shortcrust pastry on a cutting board or flat surface. Spread the apple filling over the pastry, leaving a thin border. Put the remaining pastry sheet on top. Crimp the edges together to seal.