Apple rose tarts
- 1 red apple, cored and cut in half
- 1tbsp lemon juice
- 80g ready-rolled puff pastry
- Flour, for dusting
- 1tbsp jam, warmed
Preheat oven to 200C/180C Fan/Gas 6. Slice the apple into very thin semicircles, put in a bowl with the lemon juice, cover with boiling water. Leave for 3 mins, then drain and dry on kitchen roll.
On a lightly floured surface, cut the pastry in half, lengthwise, into 2 long rectangles. Brush both with the jam.
Place one piece of pastry horizontally. Arrange an apple semicircle on it, peel upwards and slightly above the top edge. Add more slices, in a line and overlapping each other slightly, until you reach the other end.
Fold the bottom edge of the pastry up over the apple slices so it’s level with the top edge. Roll the whole thing up from the short end and put in a cupcake tin. Repeat with the other piece of pastry. Bake for 20-25 mins. Serve hot or cold.