Apple Rose Tarts

1. leave out puff pastry to thaw (if frozen)
2. cut apples into thin slices & remove the core with a small circle cutter. spread evenly on a plate & microwave for 1min or til softened (or bake at 350 for 15-20min). remove plate safely, cover with plastic wrap then a towel over to keep it steamed. apples should be flimsy enough to bend but not falling apart
3. mix cinnamon & sugar in a bowl, set aside. melt butter in a bowl & set aside. whisk egg in bowl to make an egg wash & set aside.
4. butter the inside of the ramekins (or foil cupcake liners) & cover the inside with cinnamon sugar
5. roll out puff pastry dough til thin. cut into 4 strips (about 15in x 3in). brush/spoon melted butter on dough strips. sprinkle cinnamon sugar (as much as you like) over the buttered strips. place & overlap apple slices along the ‘upper half’ of the dough strips. fold bottom half of the dough to cover the apple slices while leaving the tops (skin side) of the apples showing. egg wash the folded dough. carefully roll up the apple folded dough into a small roll. place rolls into ramekins/cupcake liner & sprinkle cinnamon sugar on top.
6. bake at 400F for 40-45min
7. carefully remove from oven & let cool. when safe to touch, carefully lift the tart with a butter knife by loosening the tart from the walls of the ramekin/liner
8. optional but aesthetically pleasing: sift powder sugar on top of tarts