Maple Apple Rosettes

Put flour, sugar and salt into the bowl of a mixer fitted with a paddle attachment. Mix until combined. Add the cold margarine in small pieces and mix just until crumbly. Add the egg and mix until the dough just begins to come together. Remove from mixer to a lightly floured surface. Knead to incorporate any leftover dry pieces. Place dough in plastic and refrigerate at least 2 hours.

Using a spiralizer, create long ribbons of the apples. Don’t worry if they break. Place apple ribbons in a large microwave safe bowl. Cover with water and add 3 tablespoon lemon juice. Microwave on high for 3 Minutes to soften the apples.

Preheat oven to 350.

Roll out dough and cut 12 circles with a 3.5” cookie cutter. Place circles into a 12-cup non-stick muffin pan. Fill each dough cup with 1½ tablespoons Bavarian cream.

Drain as much liquid from the apples as you can. Starting with one piece, roll apple strip tightly to form rosette. Continue adding apple strips to achieve the desired flower size. Place, peel up, on top of Bavarian cream. Lightly brush with maple syrup. Bake for 25 Minutes or until tart shell is golden. Let cool & remove from pan.

Heat remaining maple syrup and brush over apples. Tarts can be prepared one day ahead and refrigerated.