Method:
Cinnamon apple rose tarts
Ingredients
10
servings
-
- 4
- 375 g
- 75 g
- 1 tsp
-
To serve:
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Preparation
1. Cut the apples into quarters and remove their cores, then slice each quarter into 2mm slices. Put in a pan of water with the lemon juice and bring to a simmer. Simmer for 5 minutes, until the apples are soft but still holding their shape. Drain and then spread out on kitchen paper to cool for 10 minutes, while you take the puff pastry out of the fridge.
2. Preheat the oven to 200°C, fan 180°C, gas 6. Lightly grease 10 of the holes in a 12-hole muffin tin. Unroll the pastry and use a rolling pin to roll it out further so it measures 40cm lengthways. Cut the pastry vertically into 10 x 4cm strips. Brush each strip with apricot jam for extra sweetness and then arrange a strip of overlapping apple slices across the top third of the pastry, with the curved edges overhanging the top of the pastry. Lightly dust with a little cinnamon for warmth and then slowly roll up from the short end to create a rose shape, making sure the apple slices stay tucked inside the pastry. Pop them in the greased muffin tin.
3. Bake for 10-15 minutes, making sure the apples slices don't start to catch, then loosely cover the tin with foil. Continue to bake for another 35-40 minutes until the pastry is cooked through. Remove from the oven and leave to cool in the tray for 5 minutes, then carefully remove to a wire rack to cool completely. Dust with icing sugar for a pretty finishing touch.
