Apple Rose Tartlets
Easy to make and impressive! These little tarts have extra yum thanks to a sprinkling of orange-spiced sugar 1 sheet (half of 17.3 oz. pkg.) frozen puff pastry dough, thawed 4 apples, such as Macintosh, 1 1/2 lbs., cored, halved, thinly sliced 1/4 cup fresh lemon juice 1/4 cup granulated sugar 1 tsp. pumpkin pie spice 1/4 tsp. grated orange zest Confectioners’ sugar, optional ❏ rimmed ● Preheat baking oven sheet to 350°F. with paper Line towels. On lightly floured surface, roll dough into 12" square. Using 4" round cookie cutter, cut out 9 rounds. Coat muffin cups with cooking spray. Line each cup with 1 dough round, pressing onto sides. Refrigerate until ready to use. ● In large bowl, toss apples with lemon juice. Arrange half of apples in 13"x9" microwave-safe baking dish, overlapping slightly. Microwave on High 1 minute or until soft enough to bend. Using fork or tongs, transfer apples to lined baking sheet. Repeat with remaining apples. Combine granulated sugar, pie spice and zest; reserve 2 tsp. Evenly divide remaining mixture among muffin cups. ● Line up 12 apple slices, short side to short side with each slice overlapping about halfway, on surface; roll up jellyroll style. Fit roll of apple slices in muffin cup so that petallike edges are standing up. Repeat with remaining apple slices and dough-lined muffin cups. Sprinkle with reserved sugar mixture. Bake 20–25 minutes or until lightly browned. If desired, sprinkle with confectioners’ sugar just before serving. Servings: 9. Cals.: 145. Protein: 2 g. Fat: 6 g. (3 g. saturated). Chol.: 0 mg. Carbs.: 26 g. Sodium: 76 mg. Fiber: 2 g. Sugar: g. Kitchen time: 50 minutes. Total time: 1 hour, 15 minutes.