How to Make It
Turn the oven on. Preheat your oven to 350°F.
Make the caramel sauce. Place the sugar in a heavy-bottom sauce pan and melt it over medium-high heat, stirring constantly until golden brown in color. Turn off heat, whisk in butter until fully incorporated. Next, add the heavy cream, vanilla extract, and salt. Reserve caramel sauce.
Slice the apples. Quarter the apples and then thinly slice each quarter. Place sliced apples in a bowl of water with lemon juice. Reserve.
Prepare your dough. Unroll the phyllo dough sheets. Slice in half lengthwise and then in thirds, so that you have six squares of phyllo dough. Lightly grease a muffin tin and place 6 to 8 sheets in each, brushing melted butter between the layers.
Assemble the tarts. Spoon 2 tablespoons of the reserved caramel sauce into each muffin tin, followed by the apple slices. To make a rose, layer the apple slices in a circle starting from the outside and working your way inward. The thinner the slices, the easier it will be to bend.
Bake the tarts. Sprinkle granulated sugar and cinnamon over each rose and bake for 10 minutes, or until the phyllo is golden brown. Cool for a few minutes before serving.