Arrange the pastry sheets on the bench, and flour to prevent sticking.
2 sheets Puff Pastry
Roll the pastry out length ways only until it is 30 cm long.
Brush each sheet with warm jam until completely covered.
110 g jam
Combine the cinnamon and sugar in a bowl and sprinkle over the pastry.
70 g caster sugar, 1 teaspoon ground cinnamon
Cut each piece of pastry into 6 strips along the shorter edge.
Apple Preparation
Place water and lemon juice in a large bowl.
1 lemon, 3 cups water
Core the apples, then cut them in half.
6 red apples
Using a mandolin or a slicer cut 2mm half moon slices of apple.
Place the apples in the water.
Microwave the apples for 3-5 minutes at a time until they a partially soft and flexible, but not overcooked.
Assembly
Preheat the oven to 180 degrees Celsius
Prepare a muffin tin by spraying it with oil.
Dry off 8-9 apple slices and place them along one strip of pastry. Overlapping them with the red skin facing out over the pastry.
Allow enough pastry at the bottom of the apple to turn the pastry up over the apple to encase it.
Starting from one end, roll the pastry and apple up to form a rose. If any apple comes loose, push it back in.
Place the apple rose in the muffin tin.
Repeat until complete
Bake for 30 minutes or until the pastry is golden. After 30 minutes continue to check the pastries often until they are cooked properly. If the apple begins to brown before the pastry is cooked, cover the apple in aluminum foil so the top stops browning.
To serve dust with icing sugar.
1 teaspoon icing sugar
Notes
Accurate times are not given for baking as everyones ovens vary so it is best to watch how your tarts are progressing and determine the optimum baking time based on your own oven.