Rose Apple Tart

Preheat the oven to 400°F.

Wash the apples and cut them in half from top to bottom, leaving the skin on. With a melon baller, core the apple seeds and all.

Place the apples cut-side-down and slice the apples very thinly width-wise and place them in a mixing bowl. The apple slices should look like little arches.

Toss the thinly sliced apples with the cinnamon, salt, granulated sugar, and lemon juice.

Make the caramel sauce by bringing the butter, brown sugar and milk to a boil for one minute. Remove it from the heat.

Unroll the pastry sheet and cut it lengthwise into 3 long strips. They should be approximately 16”x3”. Lay them out lengthwise and press the seams together to create one long pastry strip (about 4 ft long).

Carefully spoon the caramel sauce evenly along the top half of the pastry strip, lengthwise, leaving the bottom half without caramel sauce. There will be caramel sauce left over for later.

Take the thin apple slices, and starting with the thinnest slices, place it in the upper left corner of the pastry strip. Place the apple slices on top of the caramel sauce so that the skin of the apple is hanging off the upper edge.

Continue to layer apples along the length of the pastry strip, overlapping the apples partly on top of each other.

Once the apples are layered along the whole length of the pastry, fold the lower half (the half without caramel sauce) up onto the apples.

Beginning at the left side, roll the pastry into a pinwheel. Keep rolling until it becomes difficult to keep the apples in.

Put a piece of parchment paper down on the work surface and set the partly rolled apple rose tart down on top of it. Now the rose tart should be oriented correctly, you can continue to bring the pastry strip up to the apple tart, turning the tart as you go to continue with the pinwheel shape.

Once the rose is all rolled up into its shape, carefully lift the tart by the parchment paper and place it in an 8” cake or tart pan. If the tart is too small for the pan, stuff the parchment paper edges around it so that it holds its shape while it bakes.

Take the rest of the caramel sauce and drizzle it over the top of the rose tart.

Bake it in the oven for 35-45 minutes, until the puff pastry begins to brown and some of the edges of the apples begin to brown.

Remove it from the oven and let it cool for 10 minutes. Serve while warm with vanilla ice cream and any leftover caramel sauce. Enjoy!