Mini Apple Rose Tarts

• aktiivinen aika: Active 25 min. Total 1 h

Ainekset

2 large Honeycrisp apples, very thinly sliced into half-moons

2 cups boiling water

1 (17.3-oz.) pkg. frozen puff pastry sheets

All-purpose flour

Apple pie spice

1⅓ cups granulated sugar

2 Tbsp. butter

Ohjeet

1. Preheat oven to 400°F. Lightly grease a 12-cup nonstick muffin tray with cooking spray. Soak sliced apples in boiling water until soft and bendable, 3 to 5 minutes. Drain and pat apple slices dry.

2. Roll each puff pastry sheet on a lightly floured work surface into a 10-x 14-inch rectangle. Cut each sheet lengthwise into 6 strips.

3. Working with 1 pastry strip at a time, shingle 6 to 8 apple slices from end to end on top half of each pastry strip. Overlap slices slightly, letting peels extend slightly over edge of dough (see unbaked tarts on page 79). Lightly dust with apple pie spice. Fold exposed half of pastry strip over apples; press to seal (edges of apples should remain exposed). Roll up pastry strip from end to end to form a rose. Pinch end of dough strip to seal. Repeat process with remaining strips and apple slices; set aside.

4. Place sugar and ½ cup water in a medium saucepan, and heat over medium-low. Allow sugar to slowly melt in pan without stirring (tilt pan to encourage even cooking, if needed). Cook, undisturbed, about 10 minutes, lowering heat as needed until sugar caramelizes to a deep amber color. Remove from heat; whisk in butter until combined.

5. Pour about 1 tablespoon caramel into each muffin well. Arrange apple roses upside down in wells (with peel sides down). Bake until pastry is golden, 25 to 35 minutes. Let rest 5 minutes before carefully removing from tray; serve warm.