Rose-shaped apple tarts with almond cream

Cream very soft butter with a pinch of salt.

Add white sugar, brown sugar, almond meal and cornstarch and mix; add the egg, vanilla and orange zest, taking only the rind and not the bitter white pith.

Halve the apples, skin on, and remove core and stem with a melon baller or knife; slice thinly and soak in lemony water.

Blanch the apple slices for a minute to soften, transfer to ice water, then drain on paper towels.

Flatten about a pound of puff pastry, dust with flour and cut six thin strips.

Spread almond cream on each strip, overlap the apple slices leaving extra pastry at the bottom, fold the extra over to hold the slices, cut in half and roll into two roses.

Place the roses in a greased 12-cup muffin pan, dust with cinnamon and bake at 375F, 190C, about 15 minutes.

Dust with powdered sugar and bake about 10 minutes more.