Rosette Apple Pie Tartlets

Some days I don't even accomplish one thing on my daily to-do list. Some days I am the epitome of how NOT to be a homemaker. I should say most days actually. But some days I get it right. Like when I made these rosette apple pie tartlets. When something I make looks this pretty and tastes amazing, I feel on top of the world. 

This is not a quick and easy recipe. If I had a mandolin, it would have been way easier. Instead, I carefully sliced the apples very thinly. Note to self: Look for a reasonably priced mandolin. 
The crusts on these babies is delicious. I got the recipe from the always reliable Smitten Kitchen. It's a crust that doesn't require pie weights. The Great Unshrinkable Crust.

For the apple filling, I cut up about five apples, thinly obviously. And mixed the slices all up with 1/4 cup of sugar , 1/2 tbsp. of cinnamon, a squeeze of lemon and a few pinches of salt.

Once it is all mixed up evenly, I started creating the rosettes by starting on the outside and working my way in. You'll want to stagger your apple slices on the next row in, to make it look more like rose petals.  Leaving my thinnest slices for the middles. It's easier to roll them.

Once it was all said and done, I threw those suckers in a 350 degree oven for about 30-35 minutes. Then I admired and ate them up. 

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