Instructions for Quick Puff Pastry

1. Follow instructions exactly as on the chip for the Quick Puff Pastry in the Basic Cookbook, adding a teaspoon of water to the vinegar
   

Instructions for the Apple Rose Tart

Take pastry out of fridge; roll into large rectangle about 1/8th inch thin

1. Combine the juice of one lemon and the water; set aside
   

2. Wash, halve and carefully core apples; thinly slice and place in lemon water
   

3. Continue until all apples are sliced; ensure slices are completely immersed in water and microwave on high for 3 minutes
   

4. Strain apples and place into another container; While apples cool, slice pastry into 2-inch lengths
   

5. Spread a scant tablespoon of apricot jam down middle of each pastry portion; preheat the oven to 375 F
   

6. Using about 9 thin, somewhat pliable apple slices, layer them overlapping one another over 1/3 of the length of one strip of pastry ensuring that they are similar to the photo
   
   

7. Once the end of the pastry is covered with overlapping apple slices, start back at the bottom of the pastry strip; fold it over onto the apples so the pastry edges meet (not so the bottom is the fold where the apples start; the fold will be just a little below that)
   

   

8. Roll the length of dough into a snug circle
   

   

9. Gently lift the apple rose and place it into a muffin tin; continue with each until all 11 are complete
   

   

10. Bake at 350F for 40-45 minutes, or until a light golden; avoid burning the edges of the apples (less is more!)
    

11. Remove from oven; carefully plate, immediately, dust with powdered sugar, and serve