Ingredients：
Filo pastry (approx. 48 x 25 cm)	1 sheet
Red apple	2-3
Lemon	1 half
Sweetener	4 tbsp
Cinnamon	1 tsp
No added sugar apricot jam	2 tbsp
To prepare for the tart moulds:
Low fat butter	20g
Flour	20g

 

Preparation:

1. Preheat oven to 190 degrees.
2. Defrost filo pastry.
3. Spread the melted butter evenly on to the tart moulds and sprinkle with flour.

 

Method:

1. Cut apples in half, remove the core and thinly slice the apples.
2. Fill a microwave-save bowl with water and add lemon juice by squeezing the lemon. Place the apple slices into the water and microwave for ~3 minutes until soft.
3. Strain out the apple slices.
4. Spread out the filo pastry and cut into 6 even strips (approx. 25 x 6 cm).
5. On each strip of filo pastry, spread a thin layer of apricot jam. Starting from one end, place apple slices on the top half of the filo pastry (with the curve side facing out), slightly overlapping side-by-side, until reaching to the other end of the pastry.
6. Sprinkle lightly the cinnamon & sweetener onto the apples (you can skip this step if you’re not using cinnamon).
7. Fold the bottom half of the filo pastry up so the apple slices are enclosed in the filo pastry.
8. Roll up the apple slices from one end to form a rose shape.
9. Place the apple roses into the prepared tart moulds and bake in the oven for 30-40 minutes until golden.