Mindy Belle

Life in the Country

Mother’s Day Dessert – Apple Rose Tarts

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Puff Pastry sheets

4 Red apples

Juice of one lemon

Apricot Jam

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.

Enjoy. !


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