Apple Rose Tarts - These pretty little tarts are easy to make and would be perfect for Mother's Day, Easter or as an edible gift for any special occasion!
2 x 215g ready rolled butter puff pastry
2 to 3 Pink Lady apples (or any red skinned eating apples)
juice of half a lemon
3 to 4 tablespoons apricot jam glaze
cake release spray
Apple Rose Tarts - These pretty little tarts are easy to make and would be perfect for Mother's Day, Easter or as an edible gift for any special occasion! They make between 8 and 10 tarts and I used Pink Lady apples to make mine with. I baked these little tarts in my Panasonic Steam Combination Microwave, on the enamel shelf in the middle position, and they came out perfectly crisp and flaky. (You can use low-fat puff pastry to make a healthier version of these tarts)
Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 x hole muffin or bun tray with the cake release spray. (I baked these little tarts in my Panasonic Steam Combination Microwave, on the enamel shelf in the middle position)
Cut the apples in half, from top to bottom, core the two halves then slice each half very thinly; place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added.
Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (If you don't have a microwave, place the apples, water to cove them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked)
Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add 2" to 3" (5cms to 8cms) to the length of the pastry.
Cut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways - you need strips long enough to place between 8 to 12 apple slices along the length.
Brush the pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.
Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart - see photos. Place the apple rose tarts into the prepared muffin or bun tray.
Bake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.
Allow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.
Dust with icing sugar to serve; they are fabulous when served warm with ice cream, cream or crème fraiche.
Can be frozen at the pre-baked and baked stage. Allow to defrost before baking or re-heating.