Magical Apple Flower Tarts
Makes six tarts
Preparation time: 10-15 minutes
Baking time: 40 minutes
- 2 red apples
- Bowl of tap water
- Juice of 1/2 a lemon
- 1 tablespoon jam mixed with 1 tablespoon water
- 1 sheet of puff pastry
- Plain flour to roll
- Oil for spraying or butter for brushing
- 1/4 teaspoon cinnamon
- Icing or confectioners sugar for sifting
Step 1 - Preheat oven to 190C/374F. Start thawing out the puff pastry in the fridge if it is a hot day or on the counter if it is a cold day. Add the lemon juice to the water. Cut the apples in half and core them and make sure to leave the skin on. Using a mandolin on setting 2, slice the apples. Cut the apples in half and place them in the bowl of lemon water.
Step 2 - Microwave the apples until you can bend them but they aren't mushy or too soft. I started with three minutes and it took 5.5 minutes to get them the point that you could bend them. Drain the apples and run cold water over them so that they aren't too hot.
Step 3 - Spray a regular sized muffing or cupcake tin with oil or brush with butter (do it generously so that it doesn't stick). Flour a clean surface and roll out the puff pastry lengthways so that it keeps the same width but is longer. It should measure about 30cms/12inches in length. Cut into 6 long pieces 5cms or 2 inches in height. Spread with jam.
Step 4 - Line up the apple slices half up the piece of pastry so that they slightly overlap each other. Fold over the pastry so that the bottom half of the apples slices are covered. Then start rolling it up from one side to form a flower. Sprinkle with cinnamon. Bake for 30-40 minutes until the pastry in the centre is cooked. Serve with ice cream.