Yields12 Servings
 4 small red-skinned apples
 1 tbsp pink gel food colour
 350 g puff pastry
 2 tbsp caster sugar
 1 tbsp cinnamon
 15 g melted butter
 Icing sugar to dust

Preheat the oven to 200C/Gas6


Quarter the apples, remove the core and cut into thin slices; put 200ml water in a lidded frying pan with the pink colouring; stir well then add the apples; mix gently to coat, cover and cook for 5-7 minutes until the apples are transparent and pink; drain and spread out on to a tray lined with kitchen paper to cool


Roll out the pastry to a rectangle about 24cm x 40cm; mix the sugar and cinnamon together then sprinkle evenly over the pastry; cut 12 strips along the long side about 2cm wide


Brush a 12-hole cupcake tray with melted butter; taking one strip of pastry at a time, arrange about 10 apple slices, slightly overlapping, along the length of the pastry strip; the apple slices should be placed half-sitting on the pastry, with the curved peel edge sticking out over the top of the pastry to form the petals; roll up the pastry into a loose coil; place in one of the holes of the cupcake tray and repeat with the rest of the pastry strips


Cover loosely with foil or the apples will burn and bake for 45-60 minutes or until the pastry is crisp; gently lift the tarts four of the tins and while still warm, gently ease out the apple petals to make them look prettier; leave to cool and dust with icing sugar just before serving

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