Apple rose tarts
Time to make: 40 mins
(at time of publication)
- 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
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)
Total fat 3g
Saturated fat 1g
Dietary fibre 1g
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