So this Apple Rose Tart recipe is not new but I wanted to share mine as it is one of the easiest and prettiest little desserts you can make. High reward for little effort and cost. All you need is a sheet or two of puff pastry and some sliced up apples and voila – gorgeousness!
Two quick pointers to make this easier for you; first, the apple slices need to be thin, the thinner the better. If you have a mandoline, I highly suggest using it for the apples. If you don’t have one and your slices aren’t super thin, you might consider steaming the apple slices to soften them instead of using the boiling water you just want them to be able to bend as you roll it up. Second, really, really butter your muffin tins well. Like almost go overboard. Once that jam heats up, it runs and it ends up leaking out a bit and it is sticky, like super glue. Trust me.
- 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
- 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.