Apple Rose Mini Tarts

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Apple Rose Mini Tarts are not only delicious but a beautiful sweet treat to serve for dessert. These mini tarts would also be a great addition to a tea party. Choose apples with bright red skins to add to the rose look.

I’ve tried these tarts using puff pastry instead of pie dough. I rolled the apples into long strips of puff pastry but found that the dough in the center of the roses didn’t cook, leaving the outside overcooked and the inside under cooked. Rolling them without the dough is a little trickier but I found the results tasting much better.

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Apple Rose Mini Tarts
Apple Rose Mini Tarts are not only delicious but a beautiful sweet treat to serve for dessert. These mini tarts would also be a great addition to a tea party. Choose apples with bright red skins to add to the rose look.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings
tarts
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
tarts
Ingredients
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Instructions
  1. In a medium sauce pot, fill it half way with water. Squeeze the juice of one lemon into the water. The lemon will keep the apples from browning.
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  2. Slice the apples in very thin slices.
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  3. Add the apple slices to the water pot.
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  4. Cook the apples just until they start to soften. Don't bring the water to a boil. Do not overcook the apples or they will fall apart.
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  5. As soon as they start to soften, drain them and run under cool water for a minute.
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  6. Roll the pie dough out slightly. Using a cookie cutter or a glass or bowl, cut out dough circles. Each of the crusts should be enough to cut our a dozen circles.
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  7. Spray the muffin pan with non-stick spray. Press the dough into the muffin pan.
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  8. Add the apricot glaze to a small sauce pan. Warm until it just starts to simmer then remove from the heat.
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  9. Spoon a 1/2 tsp of apricot preserves into the center of the pie dough. About 2/3 of the apricot preserves will be used. Reserve the remaining preserves to brush over the top of the cooked apple tarts.
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  10. In a small bowl, mix the sugar and cinnamon. In another bowl, melt the butter.
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  11. Lay 10 slices of apple. overlapping, in a row. Brush with melted butter.
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  12. Sprinkle with the sugar cinnamon. Start rolling the apples, carefully holding it together on the top and bottom.
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  13. Add the roll of apples into the pie crust. Continue until all the apple roses are made. Refrigerate the muffin pans for about 30 minutes before baking.
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  14. Preheat oven to 400F. Cook for 20 minutes. Let them cool for a few minutes then carefully remove from the pan and place into a cupcake paper.
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  15. Reheat the remaining apricot glaze and brush the tops of the apples. Serve or refrigerate the Apple Rose Mini Tarts.
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