Apple rose tart

Ingredients for 6 servings:

• 2 apples, or 3 if needed (Braeburn)
• 1 lime(s) or 2 if necessary, the juice of which
• 3 tbsp raspberry jelly
• 1 roll of topping dough
• 6 tsp cinnamon sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

With raspberry jelly and cinnamon

Preheat oven to 210°C. Core and halve the apples. Cut off a piece from the front and back. Cut the rest into very thin wedges. Squeeze lime juice into a bowl with approx. 500 ml of water and place the apple slices in it. Roll out the puff pastry and cut into 6 strips. Spread a thin layer of raspberry jelly in the middle of the strips and place the apples on top so that they slightly overlap and peek over the top of the pastry. Sprinkle a little cinnamon sugar over the top and fold the bottom half of the pastry over the apple slices. Carefully roll up the strips to form a flower shape. Place the flowers in a greased muffin tin and bake in the hot oven for 25-30 minutes. Cover the flowers with aluminum foil about halfway through the baking time. Let cool briefly and then remove from the tin.