Apple Rose Tart
This old fashioned mini Apple Rose Tart recipe is not a new concept but I wanted to share mine as it is one of the easiest and prettiest little desserts you could make. High reward for little effort and cost.
Ingredients
- 2 sheets of puff pastry cut into 8 strips total
- 2 pink apples such as Gala or Braeburn sliced finely
- 8 tablespoons apricot jam
- 2 tablespoons powdered sugar
- Juice of a lemon
- ¾ - 1 cup boiling water
Instructions
- Preheat oven to 400 degrees and bring water to a boil.Slice apples in half, removing the core, then slice each half thinly. Place in a bowl, pouring lemon juice and boiled water over the apple slices, set aside.Slice each of the sheets of pastry into 8 equal strips. Smooth out one tablespoon of apricot jam per slice of pastry. Drain water and lemon juice from the apples and begin to place the slices in a double layer along one side of the pastry leaving ⅓ of the skin side of the apple above the pastry. Fold the other half of the pastry over the slices sealing both ends. Starting on one side, being to roll the pastry and apples being sure that the apples stay tucked into the pastry. Once rolled, press the end into the roll to seal it. Place each in a well buttered muffin tin.Bake for 20 - 30 minutes or until the pastry is golden. Remove from the oven and take each tart from the muffin tin immediately, and cool on a wire rack for 5 minutes. Place on a serving dish and sift powdered sugar over each tart before serving