Apple roses tarts
Step by step
Pour the flour, water and salt into the bowl of the stand mixer fitted with the Dough Hook. Kneed on speed 2 for 5 minutes until it just comes together into a smooth dough.
Remove the dough from the bowl, cover it with cling film and refrigerate for 30 minutes.
Roll out the dough into a long rectangle. Roll out the butter with a rolling pin. Place the butter in the middle of the dough and fold the edges over the top.
Give the dough a quarter turn to the right and roll out into a rectangle again. Give it another quarter turn, again to the right.
Roll out again into a long rectangle, then fold again into thirds, letter style.
Cover the dough again and refrigerate for 1 hour.
Roll out the dough, trim the edges if necessary, and cut into long strips.
De-core the apples and slice them into thin wedges. Place the apple wedges on the top half of the dough strips. Cover the lower half of the dough strips with the apricot jam.
Roll up the dough. Place the tarts into a greased muffin tin and brush with the beaten egg. Bake for 20 minutes in a 200°C pre-heated oven.