If you're going to be baking the day you make them (which I don't recommend) then preheat the oven to 375º F. Place racks in baking sheets. Line racks with parchment paper.
Cut the apples in half, remove the core and cut the apples in 1/8 inch slices (with mandolin if possible). Put the cut apple slices in the lemon water to prevent discoloration. Set these aside while you prepare the red hot poaching syrup.
Reduce heat; carefully add apples. Cook, uncovered, about 5-10 minutes until apples are tender and red-pink. The apple slices should be cooked enough to bend without breaking. If they break, you need to cook them a little more. Remove with a slotted spoon and drain in colander. Let the poaching red hot syrup cool and reserve it in a small container.
In a bowl, place the apricot preserve with two tablespoons of water. Microwave for about one minute (or warm up on the stove so that the preserve will be easier to spread.
Spread a thin layer of preserve on each strip of dough. Arrange 7-9 apple slices on the dough, overlapping one another, as shown in the picture. Make sure the top (skin side of the slices sticks a little out of the strip)
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, tucking the tail into the previous row pressing with your finger, and place on the parchment lined rack.
An hour and 15 minutes prior to serving, remove the roses and the poaching liquid from the freezer. Let the poaching liquid thaw on the counter.
Place one of the oven shelves in the middle - upper third of the oven and the other oven shelve anywhere below it and pre-heat the oven to 375 º F (190 º C).
Meanwhile, put a cooling rack in a half sheet pan. Line the cooling rack with parchment paper.
Set the tartlets on the parchment covered cooling rack.
Put the tartlet pan in the oven.
Cover tartlets loosely with aluminum foil.
Set another sheet pan on the lower shelve of the oven.
Fill bottom sheet pan half-way full with water this is to keep the tartlets from burning, which they have a tendency to do without these precautions.
Bake tartlets for about 50 - 60 minutes. Test one at about 50 minutes for doneness. Continue baking till dough is cooked.
When done remove from oven. Lightly drizzle the reserved Red Hot syrup over the tartlets. Sprinkle lightly with powder sugar.
These are best eaten right after baking, when still warm and crisp. But they are still very good at room temperature.
Tarts can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.