APPLE ROSES

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
1

Preheat the oven to 200C/Gas6

2

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

3

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

4

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

5

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

Shopping cart

0

No products in the cart.