Apple rose tarts
Our elegant rose-inspired desserts definitely have the wow factor – and they taste as good as they look!
2 medium, pink lady
Lemon Juice, Fresh
¼ teaspoon(s), level
Ready Rolled Light Puff Pastry Sheet
6 teaspoon(s), level, apricot
Calorie controlled cooking spray
½ teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the apples in half from top to bottom. Core, then slice thinly across the width. Half-fill a medium bowl with water; add the lemon juice and apples. Microwave on high for 2 minutes. Drain then sprinkle in the cinnamon and gently turn the apples to coat.
- Unroll the pastry and use a rolling pin to further roll it out to 50cm long. Cut widthways into 10 equal strips. Mix the jam with 2 tablespoons of water and brush down the centre of each strip. Put 8 apple slices along the top half of each strip, slightly overlapping, with the peel at the top. Fold the bottom half of the pastry up and over the apple slices, leaving the tops visible.
- Tightly roll up the pastry strips so the apples peek out of the top. Place in a muffin tin misted with cooking spray.
- Bake for 20-25 minutes. Allow to cool, then dust with the icing sugar to serve.