1 egg + 1 tablespoon milk or cream – beaten for egg wash
1/2 cup apricot jam - warmed
Icing sugar, for dusting
Dried rose petals
METHOD
Preheat the oven to 180° C and line a baking tray with cooking paper.
Cut each pastry sheet into 4 squares then cut large hearts (you can use a cookie cutter or you can freehand them with a small knife). Then make a smaller heart 2-3 mm smaller scoring with a knife or the cutter. Arrange the hearts on the trays leaving room for expansion.
Brush each heart with the egg wash and arrange the apples in a decorative pattern – leaving a 2cm edging around each tart.
Drizzle the apples with a little warm apricot jam.
Bake for 20-25 minutes or until puffed and golden.
Dust with icing sugar and sprinkle with dried rose petals or edible flowers.
