Prep your workspace: Preheat oven to 400°F. Grease a 12-cup muffin tin and set aside.

Cut the pastry: Unfold each thawed puff pastry sheet on a clean, dry surface. Using a sharp knife, cut each sheet into 6 equal strips, giving you 12 strips total. Set aside.

Slice the apples: Quarter each apple and remove the core with a paring knife. Using a sharp knife or mandolin, slice the apple quarters into very thin slices—the thinner, the better. This prevents the apples from breaking when you roll the tarts into roses.

Arrange the apples: Place apple slices along the top third of each pastry strip, with the red peel facing outward. Let each slice extend slightly beyond the top edge of the pastry for that rose petal effect.

Make the filling: In a small bowl, combine melted butter, brown sugar, flour, and cinnamon. The mixture will be thick and paste-like. Using a pastry brush, spread this mixture on the puff pastry just below the apple slices.

Fold and roll: Fold the bottom half of each pastry strip up over the brown sugar mixture and the bottom portion of the apple slices. Starting at one end, gently roll each strip into a coil, like a cinnamon roll. Place each rose into a greased muffin cup.

Don't worry about perfection: If apple slices pop out or break during rolling, keep going! You can rearrange them once the tart is in the muffin cup. This process can be a bit messy, and that's completely normal.

Bake: Bake for 22-25 minutes until the pastry is golden brown.

Cool and serve: Remove pan from oven with a hot pad. With a fork or tongs, gently transfer to a cooling rack. Let cool for 10 minutes, then drizzle each tart generously with caramel sauce.