Apple Rose Tarts

Updated at: Thu, 17 Aug 2023 04:48:59 GMT

Step 1

Preheat the oven to 200°C. Lightly grease a 12-hole muffin tin if using.

Step 2

Pour 500ml water into a large saucepan and add the lemon juice.

Step 3

Halve the apples and scoop out the core with a teaspoon. Cut into 2mm thick slices, adding them to the pan as you go.

Step 4

Bring to a boil, then simmer gently for 5 minutes. Drain well and spread the apple slices on kitchen paper to cool.

Step 5

Beat the butter and sugar in a bowl until combined, then mix in the almonds and cinnamon along with a pinch of salt.

Step 6

Unroll the pastry sheet and place on a lightly floured work surface. Cut in half and roll one piece to 30cm square, then cut into 6 strips, each one about 5cm wide. Repeat with the other pastry half.

Step 7

Spread the almond mixture along the centre of the strips.

Step 8

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.

Step 9

Fold the bottom 1cm of the pastry up over the filling. Loosely roll up and put in the tin holes, or doubled up cupcake papers.

Step 10

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.

Step 11

Cool the tins for 10 minutes, then dust with icing sugar. Serve warm, with vanilla custard if liked.

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