Apple rose tarts

These bite-sized treats are beautiful to look at and surprisingly simple to make.

Ingredients:

Method:

Preheat your oven to 175°C and line a muffin tray with cupcake cases.
Core your apples, cut them in half, then slice into very thin slices (a mandolin comes in handy here).
In a saucepan, combine the water, sugar, and honey, then add the apples. Cook over a medium heat for three to five minutes, or until the apple slices become soft and bendy. Remove from the pan and leave to cool; keep the water aside.
Note: don’t overcook the apples.
Slice long strips of pastry about one-cm wide. Line about five or six apple slices along the pastry strip, overlapping a little. Roll the pastry and apples up and stand them in the cupcake cases.
Bake the tarts for about 20 minutes, or until the pastry is puffed and golden.
As they cool, brush the tarts with a little of the apple water from earlier and dust with icing sugar.

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