I followed this recipe, except I modified the glaze. These rose tarts take a bit of prep but are well worth the time. The thin slices of apple get crispy and flaky. Delicious and healthy! Thanks fmitk for sharing!

• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 tablespoon salt
• 8 tablespoons (1 stick) cold butter
• 3 tablespoons ice cold water

Filling (slightly modified)

• 3-4 apples (the recipe calls for only 2 but I cut extra to practice on)
• 1/2 cup brown sugar
• 4-5 tablespoons butter
• juice of 1 1/2 lemons

The recipe also calls for strawberry preserves, which I omitted.

Directions:

1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
2. Place cupcake/muffin holders in the baking tray.
3. Roll the dough out and cut into small circles. The recipe suggests using the top of a mug or cup. For some of them I just molded the dough into the cupcake holder.
4. Cut the apples into fourths then thinly slice them with the mandolin.
5. Pour the sugar, butter, and lemon juice over the cut apples.
6. Microwave for 1-1 1/2 minutes until the apples are moldable.
7. Line about 10 slices in a row, slightly on top of each other. Roll the apple pieces together to form the “petal.” Place in the muffin tin.
8. Bake at 375ºF for ~30 minutes.