Apple rose tarts

Name: Apple rose tarts
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 100 g unsalted butter, softened, plus extra for greasing; 1 lemon, juice; 4 Jazz Apples; 75 g light brown soft sugar; 75 g ground almonds; 2 tsp ground cinnamon; 320 g all-butter puff pastry sheet; Plain flour, for rolling; Icing sugar, for dusting

These elegant apple tarts are surprisingly simple to make. Perfect for a decadent afternoon tea.

4.5 out of 5 stars(3) Rate this recipe

Makes12
CourseDessert
Prepare40 mins
Cook55 mins
Total time1 hr 35 mins
PlusCooling

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Ingredients

100g unsalted butter, softened, plus extra for greasing
1 lemon, juice
4 Jazz Apples
75g light brown soft sugar
75g ground almonds
2 tsp ground cinnamon
320g all-butter puff pastry sheet
Plain flour, for rolling
Icing sugar, for dusting

Method

Preheat the oven to 200 ̊C, gas mark 6; lightly grease a 12-hole muffin tin. Pour 500ml water into a large saucepan and add the lemon juice. Halve the apples and scoop out the core with a teaspoon. Cut into 2mm thick slices, adding them to the pan as you go. Bring to the boil, then simmer gently for 5 minutes. Drain well; spread the apple slices out on kitchen paper to cool.
Beat the butter and sugar in bowl with a wooden spoon until combined, then mix in the almonds and cinnamon along with a pinch of salt. Unroll the pastry sheet and place on a lightly floured work surface. Cut in half and roll one piece to a 30cm square, then cut into 6 strips, each about 5cm wide. Repeat with the other pastry half.
Spread the almond mixture along the centre of the strips. Put the apple slices along the top edge of the strips, overlapping them and with the curved edges sitting over the top of the pastry. If you have extra slices, add a second layer of apples beneath the first. Fold the bottom 1cm of the pastry up over the filling. Loosely roll up and put in the tin holes.
Bake for 5 minutes, then loosely cover the top of the tin with foil and bake for 40-45 minutes until the pastry is cooked through. Cool in the tin for 10 minutes, then dust with icing sugar and serve warm, with some vanilla custard, if liked.