Instructions for Quick Puff Pastry

• 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

• Combine the juice of one lemon and the water; set aside
  
• Wash, halve and carefully core apples; thinly slice and place in lemon water
  
• Continue until all apples are sliced; ensure slices are completely immersed in water and microwave on high for 3 minutes
  
• Strain apples and place into another container; While apples cool, slice pastry into 2-inch lengths
  
• Spread a scant tablespoon of apricot jam down middle of each pastry portion; preheat the oven to 375 F
  
• 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
  
  
• 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)
  
  
• Roll the length of dough into a snug circle
  
  
• Gently lift the apple rose and place it into a muffin tin; continue with each until all 11 are complete
  
  
• Bake at 350F for 40-45 minutes, or until a light golden; avoid burning the edges of the apples (less is more!)
  
• Remove from oven; carefully plate, immediately, dust with powdered sugar, and serve