Apple Rose Tarts
These baked mini apple rose tarts made with puff pastry sheets are easy to make and are a great presentation for a party.
Baked apple roses were quite popular last year. I’ve been wanting to make them but didn’t get a chance to until recently.
I don’t know why I waited so long. They are really easy to make and come out beautifully. I love how delicate and rustic they look. They are perfect to take to a party or gathering this holiday season.
The tarts are basically puff pastry, thin slices of apples, with a little jam filling. I was hoping the red skin from the apples would stay red but because they have to bake so long, the skin does turn brown. I’ve seen ones that look more pinkish but it’s usually from food coloring. I tried experimenting with food coloring but they just didn’t look as natural to me.
Once you dust them with powdered sugar they still look quite nice and I don’t think the food coloring is necessary, but you can add some if you want more color.
I love that they are not overly sweet, allowing the apples to be really shine.
Apple Rose Tarts
- 2 sheets frozen puff pastry (1 box of Pepperidge Farm puff pastry)
- 2 medium pink or red apples (like pink lady or fuji)
- juice from half a lemon
- 4 tbsp apricot preserves + 1 tbsp water
- powdered sugar, for dusting
- Thaw puff pastry sheets at room temperature (this should take about 1 hour).
- Preheat oven to 350°F. Grease a 12-cup muffin pan.
- Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. The thinner the apples, the more pliable they will be which will prevent them from breaking when rolling.
- Place apple slices into a medium bowl. Fill bowl with water enough to cover apple slices. Mix in lemon juice to prevent apples from browning. Heat bowl of apples for about 1-2 minutes in the microwave or until apples are soft and pliable.
- Lightly flour a pastry board. Place puff pastry sheets on board and slice each sheet into six equal strips.
- In a small bowl, add apricot preserves and 1 tbsp water. Stir together and then heat in the microwave for about 20 seconds, or until warm and easy to spread. Spread a thin layer of preserve on one side of each strip of dough.
- Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.
- Starting at one end, carefully roll up the strip of dough, forming a tight spiral. Stretch the end of the dough and and pinch to close. Place into greased muffin pan. Repeat with remaining dough.
- Place muffin pan into the lower half of the oven (this will prevent the apples from browning too fast). Bake for about 40 minutes or until puff pastry is fully cooked and golden brown.
- Dust apple roses with powdered sugar right before serving.
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