An Ottoson Media Group Production in collaboration with French in the Kitchen – http://www.frenchinthekitchen.com/
For: 6 tarts
Preparation Time: 10 min
Cooking Time: 40 min
– 3 red apples
(braeburn, pink lady)
– 1 lemon juice
– 1 TBSP powdered sugar
– 1 sheet of puff pastry
– Apricot jam or apple jam or brown sugar for the filling.
– A muffin pan
Preheat the oven at 375 F.
Cut the apples in two, remove the core, then cut them in thin slices.
In a bowl, pour some water, add the sliced apples and the lemon juice and bake them in a microwave for 3 min.
Remove the slices from the water and arrange them on a paper.
Then after defrosting the puff pastry,
Cut it in 6 long strips
Spread some jam on top of each strip.
Align the apple slices one by one, fold the dough and roll it slowly until the end to form a rose .
Do exactly the same for the others.
Grease the pan. Put each rose in a muffin pan and cook for 40/45mm.
Brush the tart with some apple jelly. You can add some powdered sugar on top just before serving.