Apple rose tarts

Serves: 16 (makes 16 tarts)
Time to make: 40 mins

Total cost: $ 4.80 / $ 0.30 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 sheets reduced-fat puff pastry
1 tablespoon raspberry jamjellyX, or another berry jamjellyX
3 tablespoons ground almonds
2–3 Pink Lady or Royal Gala apples
juice of 1 orange
icingfrostingX sugar, to dust

Nutrition Info

Kilojoules 340kJ
Calories 80cal
Protein 1g
Total fat 3g
Saturated fat 1g
Carbohydrates 10g
Sugars 3g
Dietary fibre 1g
Sodium 50mg
Calcium 10mg
Iron 0mg

Instructions

1 Preheat oven to 200°C. Lightly spray 2 x 1/3-cup capacity muffin tins with cooking oil spray.

2 Cut each pastry sheet into 8 equal strips. Brush each strip lightly with jam and sprinkle with ground almonds.

3 Core apples with an apple corer, leaving skin intact. Cut apples in half from top to base. Slice apples very thinly with a sharp knife or mandolin. Toss apple slices in orange juice.

4 Lay 1 pastry strip on a clean work surface. Arrange slightly overlapping apple slices, skin curve at the top, along length of strip.

5 Fold lower half of strip to enclose base of apple slices.

6 Starting at one end, carefully roll up strip, partially enclosing apple slices, to form a rose shape. Place apple rose tart in prepared tin. Repeat step 4 with remaining pastry strips and apple slices.

7 Transfer muffin tins to oven and bake for 20–25 minutes, or until pastry is crisp and apple slices are slightly browned. Leave tarts to cool in tin; remove. Dust tarts with icing sugar and serve.