Makes 12


3-4 large Pink Lady apples, thinly sliced
2 sheets puff pastry, thawed
6 tablespoons (90 ml) peach or apricot preserves
2 tablespoons (30 ml) lemon juice
2 tablespoons (25 g) cinnamon sugar
1 tablespoon (15 ml) cinnamon/1 tablespoon (12.5 g) sugar]


Preheat oven to 400°F/204.4°C.

Thaw 2 sheets of puffed pastry. Keep chilled.

Fill a large microwavable bowl with 2 cups (475 ml) of water and 2 tablespoons (30 ml) of lemon juice.

Cut the apples in half from top to bottom. Lay cut side down and cut in half again. Remove the core leaving the skin on the apples. Slice very thin half moon pieces and add to the bowl of lemon water. (This prevents the apples from turning brown.) Microwave for 5 minutes on medium/high until slightly tender. Drain and set aside to cool.

Roll out the sheets of puff pastry onto a floured surface and flatten with a rolling pin, extending the size by approximately 2” (5 cm). Divide each sheet into 6 equal slices scoring pastry with a knife or pizza wheel. Make sure you cut across the widest side of the pastry. This will allow for a large beautiful Rose Tart.

Spread preserve mixture onto each slice of pastry with a pastry brush. Place apple slices, peel side up, along one edge of the pastry slice overhanging by 1/4” (6.35 mm).

Fold the bottom edge of the pastry up and over to cover the bottom edge of the apples. Start rolling at one end keeping the roll tight until the pastry is finished and looks like a rose.

Place the apple rose in a muffin tin and brush top with apricot preserve. Sprinkle with cinnamon sugar.

Bake at 400°F/204.4°C for 35-40 minutes or until the pastry is golden. Let sit for 5 minutes to set.

Add additional preserves and cinnamon sugar if desired.