- 2 Granny Smith apples, cored, halved and very thinly sliced
- 2 tablespoons lemon juice
- 1 pound puff pastry, cut in half crosswise and then each half cut crosswise into 6 rectangles
- 1/2 cup apricot preserves, mixed with 2 tablespoons warm water
- Ground cinnamon, for sprinkling
- Confectioners' sugar, for dusting
Preheat the oven to 350 degree F. In a large bowl, combine 3 cups of water with the lemon juice. Add the apple slices and let stand for 3 to 5 minutes; drain well.
On a lightly floured work surface, roll out one strip of the puff pastry to a 9-inch long rectangle. Brush the pastry with the preserves and arrange a row of the apple slices on the top half of the pastry; sprinkle with cinnamon. Fold the bottom half of the pastry up over the apples and, starting on one short end, loosely roll up the pastry to form an individual tart; transfer to a muffin pan. Repeat with the remaining pastry, preserves, apple slices and cinnamon to form 11 more tarts. Bake the tarts for about 55 minutes, until puffed and golden. Transfer to a rack to cool, then dust with confectioners' sugar and serve. MAKE AHEAD: The apple roses can be stored at room temperature overnight.