Apple Rose Mini Tarts with Walnut Olive Oil and Fig Balsamic

Ingredients:

• 2 large apples (Honeycrisp or Granny Smith work well)
• 1 sheet puff pastry (thawed)
• 2 tbsp Walnut Olive Oil (from The Little Shop of Olive Oils)
• 2 tbsp Fig Balsamic Vinegar (from The Little Shop of Olive Oils)
• 2 tbsp sugar
• 1 tsp ground cinnamon
• Juice of 1 lemon
• Powdered sugar (for dusting)

Instructions:

• Preheat your oven to 375°F (190°C).
• Core the apples and slice them in half. Cut each half into thin slices (about 1/8 inch thick).
• Place the apple slices in a microwave-safe bowl, add the lemon juice, and cover with water.
• Microwave the apples for about 3 minutes to soften them, making them pliable for rolling.
• Drain the water and pat the apple slices dry with a paper towel.
• On a lightly floured surface, roll out the puff pastry sheet into a rectangle (approximately 12x9 inches).
• Cut the pastry into 6 equal strips, each about 2 inches wide.
• In a small bowl, mix the Walnut Oil, Fig Balsamic Vinegar, sugar, and cinnamon until well combined.
• Brush each strip of puff pastry with the mixture.
• Lay the apple slices along the top half of each pastry strip, overlapping slightly, with the rounded edges of the slices sticking out over the top of the pastry strip.
• Fold the bottom half of the pastry strip up over the bottom of the apple slices, so just the tops of the apples are exposed.
• Starting from one end, gently roll the pastry to form a rose shape. Place each rolled tart into a lightly greased muffin tin.
• Bake the tarts in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the apples are tender.
• If the apples start to brown too quickly, cover the tarts loosely with aluminum foil for the remainder of the baking time.

Let the tarts cool slightly, then dust with powdered sugar before serving.