Mother’s Day Dessert – Apple Rose Tarts
Puff Pastry sheets
4 Red apples
Juice of one lemon
Cinnamon for sprinkling
Icing Sugar for Dusting
Cut each apple in half, remove the core and v the ends.
Slice the apples thinly, cover with lemon juice, place in a small saucepan over a low heat- keep watch the apple need to cook to be flexible enough to bend no more. Just a few minutes.
Place the puff pastry sheet on a floured bench – roll out slightly and cut horizontally into three strips.
With a desert spoon place a spoon of apricot jam and spread across the strip
Place the apples with the red side to the base of the sheet, overlap each apple piece by a half.
Sprinkle with cinnamon and fold the half down the pastry to cover some of the apple leave the red part showing.
Roll up the flower to reveal a lovely petal shape pastry.
Place in a muffin pan lined with a patty pan and bake for 40 minutes at 180 degrees or until golden on the edges.
Dust with icing sugar to serve.