Preheat the oven to 375°.
Thaw the puff pastry.
Fill a medium microwavable bowl half way with water and the lemon juice.
Cut the apples in half, remove the core and cut the apples into paper-thin slices.
Keep the skin on the apple so it will give its red or green color to your flowers.
As you slice the apples, place them into the bowl with lemon and water.
Microwave the apples in the bowl for about 3 minutes to make them slightly soft. Drain the apples.
Place the defrosted puff pastry on a clean and lightly floured counter. Using a rolling pin, stretch the dough a little trying to keep it in a rectangular shape. Cut the dough in 6 strips, each 2 in x 9 in.
In a separate small bowl combine three tablespoons of Bonne Maman Apricot Preserves with two tablespoons of water. Microwave for about one minute to soften. Spread the preserves on the dough.
Place the apples on the dough, skin side overhanging the top edge of the dough (as shown). Sprinkle with cinnamon if you’d like.
Fold up the bottom part of the dough.
Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.
Do the same for all 6 flower tartlets. Bake for about 40-45 minutes, until fully cooked
NOTE: make sure the pastry is fully cooked on the inside before removing the flowers from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven and cook for an additional 10-15 more minutes to avoid undercooking the puff pastry. Sprinkle with powder sugared and enjoy!