1. Cut apples into very thin slices, removing core, and toss in sugar and lemon juice. Here is a helpful video on how exactly to cut the apples.
2. Allow to soften for at least half an hour, then strain out the liquid. Apples should be very soft and pliable.
3. Heat oven to 375.  Roll out puff pastry and cut into 6 even strips.  You may want to dust it with flour to prevent sticking.
4. Coat 1 sliced puff pastry with thinned apricot preserve (that’s where the water comes in, just stir into preserves until thinned, but not runny).
5. Place apple slices, skin side up, on half the puff pastry, fanning the slices so they overlap.
6. Fold the other half of the puff pastry over the apples, with enough of the slices poking out.
7. Begin rolling up the puff pastry from one end to the other, until you make a pinwheel shape.  Tuck the end of the puff pastry around and gently press down to ensure it is closed.
8. Repeat with the other five sheets of puff pastry.
9. Place the rose-shaped tarts in a muffin tin and dust with cinnamon and more granulated sugar.
10. Bake for 30 minutes.
11. Remove, gently scoop the tarts from the muffin tin and allow to cool before serving.

You can sprinkle some powdered sugar on top and drizzle salted caramel sauce for a beautiful touch. Enjoy!