Rose Apple Tarts
First I need to tell you something. I took over 158 shots of these rose tarts and I was verrrrrryyyyyyy tempted to just post all the pictures on here instead of giving you the recipe.
BUT, I know that wouldn’t have gone over too well so instead you are going to get both – a ton of pics AND the recipe.Do these look complicated to you? Well…..I’m not going to lie…THEY ARE NOT.In fact, they are super easy to make and just take a look at the end result. I mean.
Really? HELLO.I’ve been eyeing these beauties on Pinterest for a while and finally had a good reason to make them.
Rose Tarts
Cook time
Total time
Author: Adapted from Cooking with Manuela
Serves: 6
Ingredients
- 1 frozen puff pastry sheet, thawed
- 2 red organic apples (I used red delicious)
- half lemon, juice
- 1 tablespoon of flour, to sprinkle the counter
- 3 tablespoons of apricot preserves
- 1 teaspoon Simply Organic vanilla extract
- 1 teaspoon Simply Organic cinnamon
- powder sugar for decorating (optional)
Instructions
- Thaw the puff pastry - should take about one hour at room temp.
- Prepare a bowl with some water and the lemon juice.
- Cut the apples in half, remove the core and cut the apples in paper thin slices.
- Leave the peel so it will give the red color to your roses.
- Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.
- Microwave the apples in the bowl, for about 3 -5 minutes, to make them slightly softer or you can also simmer the apple slices in the water in a small pan (on the stove).
- Unwrap the puff pastry over a clean and lightly floured wooden board.
- Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape.
- Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
- In a bowl, place three tablespoons of apricot preserves, vanilla extract with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
- Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.
- Place the apples on the dough, as shown in picture above.Sprinkle with cinnamon.
- Fold up the bottom part of the dough.
- Carefully roll, seal the edge, and place in a greased muffin cup. (This recipe makes 6 so I used a six cup muffin tin}
- Do the same for all 6 roses.
- Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
- I drizzled mine with a bit of honey and powdered sugar.
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Stunning, I’ve always wanted to make these ~ sharing <3
Beautiful! Can they be made ahead in the muffin tin and refrigerated for a few hours or even the night before? Thanks!
Thank you so much Victoria….let me know if they turn out great for you! xo
These tarts look absolutely beautiful, really want to give these a go!
http://victoriaspongepeasepudding.com
Hi Joy!
Well, I’m not sure that you can use strawberries in this recipe but 100% you can substitute the apricot preserves with strawberry jam. The reason I would be hesitant to use a berry is that it may not be pliable enough to roll and the moisture content may be too high. They may end up mushy. You want to have a beautiful end result with the edge of a rose petal and the apples just do the trick here. I have made these savoury as well with potatoes and beets and they turned out spectacular. If you do happen to try to experiment with a strawberry please send me a picture, I would love to see how they turn out! xo debi
Do you think they could be made with strawberries and strawberry jam
Great question! I served them at room temperature BUT I think they would be even better warm with a side of ice cream or whipped cream. Now you have me drooling 😋
What a great idea Debi!
Do you serve them hot or cold?
Thank you Lauren! They were so easy to make and they really turned out to be quite pretty! Xo
These little tarts are so beautiful! The dusting of powdered sugar is perfection.
Thank you Lili! These are perfect for the Fall! You need to try them. Xoxo
Those are really beautiful and very clever! I’m sorry I just finished baking an apple cake and honey cakes. There’s always next year…