Ingredients

2 cups water

1 cup sugar

4 small (150g each) red apples

2 tbsp sugar, extra

1 tsp cinnamon

2 sheets frozen puff pastry, thawed

1 egg, beaten, for glazing

Method

1.

Put water and sugar in a medium saucepan over a medium heat and stir until sugar dissolves. Bring to a simmer.

2.

Cut 1 apple into quarters, then cut out core being careful not to break the apple. Using a mandolin, thinly slice apple quarters, then drop slices into sugar syrup and simmer for 4-5 minutes or until tender. Lift apple slices out of saucepan using a mesh spoon to drain, then place on a plate. Repeat with remaining apples. Simmer remaining syrup for about 3 minutes or until thickened, then set aside.

3.

Preheat oven to 180°C. Grease a 24-hole non-stick mini muffin tin. Combine extra sugar and cinnamon in a small bowl. Brush 1 sheet of pastry with egg and sprinkle a thin layer of cinnamon sugar over top.

4.

Cut out 16 pieces of pastry using a 6cm flower or round pastry cutter. Press pastry pieces gently into holes of prepared tin. Lay 4 to 5 slices of apple in a line, overlapping each other, then roll up to form rose. Hold to secure shape and place inside pastry cases.

5.

Bake for 15 minutes or until golden. Cool in tin for 5 minutes before transferring to a wire rack to cool. Brush each tart with remaining sugar syrup. Re-grease tin and repeat steps 3 to 5 to make more tarts. Serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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