Step 1Preheat oven to 200°C. Lightly grease two 12 x 1/3-cup (80ml) capacity muffin pans with cooking-oil spray.
Step 2Cut each pastry sheet into 8 equal strips. Brush each strip lightly with jam and sprinkle with almond meal.
Step 3Core apples with an apple corer, leaving skin intact. Cut apples in half from top to base. Slice apples very thinly with a sharp knife or mandolin. Toss apple slices in orange juice.
Step 4Lay 1 pastry strip on a clean work surface. With skin curve at the top, arrange apple slices along length of strip, slightly overlapping and halfway from the top of the strip.
Step 5Fold lower half of strip up to enclose the base of apple slices.
Step 6Starting at one end, carefully roll up strip, partially enclosing apple slices, to form a rose shape.
Step 7Place apple rose tart in pan. Repeat steps 4 to 7 with remaining pastry strips and apple slices to make 16 tarts.
Step 8Bake tarts for 20–25 minutes, or until pastry is crisp and apple slices are just browned. Cool in pan; remove. Dust tarts with icing sugar.