Apple rose tarts

Serves: 16 (makes 16 tarts)

Time to make: 40 mins

Ingredients

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

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Instructions

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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.

Nutrition Info (per serve)

Calories 80 cal

Kilojoules 340 kJ

Protein 1 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 3 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 10 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.