Apple Tarts

1. Place the flour, water, and salt in the bowl of a stand mixer fitted with the dough hook. Mix on speed 2 for 5 minutes until smooth.
2. Remove the dough from the bowl, cover it with plastic wrap, and refrigerate for 30 minutes.
3. Roll out the dough into a long rectangle. Spread the butter with a rolling pin. Place the butter in the center of the dough and cover it by folding the edges.
4. Rotate the dough 90 degrees to the right and roll it out again to form a rectangle. Rotate it 90 degrees to the right again.
5. Roll it out again to form a long rectangle, then fold it into thirds, like a letter.
6. Cover the dough again and refrigerate for 1 hour.
7. Roll out the dough, trim the edges if necessary, and cut it into long strips.
8. Core the apples and cut them into thin slices. Place the apple slices on the top half of the dough strips. Cover the bottom half of the dough strips with apricot jam.
9. Roll up the strips. Place the tartlets in a greased muffin tin and brush with beaten egg. Bake for 20 minutes in a preheated oven at 200°C.