Apple rose tarts
Enjoy an afternoon tea on Mother's Day with these beautiful vegan and dairy-free rose tartlets that taste as beautiful as they look.
Red apple, unpeeled
¼ tsp, (pinch)
Reduced-fat puff pastry
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray 10 holes of a 12-hole (2 tbs/40ml capacity) flat-bottomed patty case tin with oil.
- Half-fill a medium bowl with hot water and add juice. Cut apples in half from top to bottom. Core, then slice very thinly across the width. Add apple slices to lemon water and microwave, covered, on high (100%) for 2-2½ minutes or until tender. Drain and return to bowl. Add cinnamon and gently turn apples to coat.
- Using a rolling pin, roll out pastry until 30cm long. Cut pastry widthways into 10 equal strips. Mix jam with 1 tablespoon water and brush down the centre of each strip. Place 6 apple slices along top half of each strip, slightly overlapping, with peel at top. Fold bottom half of pastry over apple slices, leaving tops visible.
- Tightly roll up pastry strips so apples peek out the top. Place tarts in prepared muffin holes. Bake for 20 minutes or until golden. Cool in tin on rack. Dust with icing sugar to serve.
TIPS: As well as adding flavour, the lemon juice also stops the apple from turning brown. You can use any red-skinned apple for this recipe, such as delicious, royal gala or fuji. Add ½ tsp vanilla bean paste with cinnamon in Step 2. Swap apples for pears.