Apple flower tarts

Instructions

1. Preheat the oven to 190˚C. Spray a regular sized muffin or cupcake tin with oil or brush with butter (do it generously so that it doesn't stick). Start thawing out the puff pastry in the refrigerator if it is a hot day or on the counter if it is a cold day.
2. Fill a microwave proof bowl with tap water and add the lemon juice. This will prevent the apples from browning after you slice them. Using an apple corer, core the apples, then cut in half and slice into thin half-moons, adding them to the lemon water as you go.
3. Microwave the apples for 3–5 minutes or until you can bend them, but they aren't mushy or too soft. Drain the apples and run cold water over them so that they aren't too hot.
4. Lightly dust a work surface with flour and roll out the puff pastry lengthways so that it keeps the same width but is about 30 cm long. Cut the pastry widthways into 6 even strips. Lightly brush the strips with the jam mixture.
5. Line up the apple slices to cover half the width of each strip of pastry so that they slightly overlap each other. Fold over the pastry so that the bottom half of the apple slices are covered. Start rolling it up from one side to form a flower, making sure you don't roll them too tightly.
6. Place on a baking paper lined baking tray and sprinkle with cinnamon. Bake for 30–40 minutes or until the pastry in the centre is cooked. Dust with icing sugar and serve with ice cream.