These delicate little Apple Rose Tarts are beyond delicious and surprisingly easy to make! Thin slices of lemon infused apple, swirled into the shape of a rose on top of a peanut butter on a flaky puff pastry sheets and great presentation for a party!
These apple rose mini tarts are not difficult to whip up but definitely make a statement and you won’t forget their amazing taste, I love the combination of sweet apples with the zing of lemon and peanut butter!
If you’re looking for a special treat for a cozy brunch, these beautiful and delicious rose-like apple tarts are sure to please that special someone in your life. Naturally sweet apple slices are rolled up in a perfectly crispy puff pastry and sprinkled with a delicious peanut butter. They tastes just like apple pie and look so beautiful!
I love that they are not overly sweet, allowing the apples to really shine and be the focus. Served with powdered sugar and a scoop of vanilla ice cream, these Apple Rose Tarts are absolutely divine.
WHAT INGREDIENTS YOU WILL BE NEEDED?
Here’s a list of ingredients you’ll need to make these cute mini tarts,
- Pepperidge Farm puff pastry
- Red apples (I used red delicious )
- Lemon
- Peanut butter
- Powdered Sugar for decorating (optional)
HOW TO SOFTEN THE APPLE SLICES TO MAKE APPLE ROSES:
Apple roses are very thin sliced of apple rolled into a spiral that resembles a beautiful rose. They take a bit of time to make but are a STUNNING addition to the dessert table.
The key things to remember are to THINLY slice your apples, don’t over cook them and try to use red skinned apples. Place the apple slices in lemon juice, so they won’t brown.
Soften the apple slices, so they are pliable enough to wrap around each other. Here’s a couple options:
- Microwave. Heat in the lemon juice mixture for 2 – 3 minutes.
- Oven. Bake in a 375-degree oven for 10 minutes.
- Stove-top. Cook in a boiling water for 5 minutes.
HOW TO MAKE APPLE ROSE TARTS?
Want to make these beautiful Rose Apple Tarts? It’s easier than you think!
Pre-heat oven to 400F and spray a muffin tray with the cake release spray or grease with butter.
Cut the apples in half, from top to bottom, core the two halves then slice each half very thinly; place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added.
Microwave the apple slices for 2 – 3 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper.
Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add length of the pastry.
Cut the pastry sheets lengthways into 6 strips that are long enough to place between 8 to 12 apple slices along the length. Brush the pastry strips with the Peanut Butter. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.
Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small “muffin shaped” tart. Place the apple rose tarts into the prepared muffin or bun tray.
Bake the apple tarts in the pre-heated oven between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.
Allow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.
Dust with icing sugar to serve; they are fabulous when served warm with ice cream.
TIPS TO MAKE APPLE ROSE TART:
- Red apples are best for this as the definition from the skin makes the roses look more real. You can use red delicious,Fuji or Pink Lady.
- The best and safest way to make this is with a very sharp knife to cut the apple slices. An excellent mandolin might do the trick but it can rip the apple’s skin and often yields slices which are too thick.
- Don’t over-cook the apples, they only need to be softened enough to be rolled.
- If the slices are left in their warm bath after heating for too long the color will bleed from the skin and they will have less contrast.
- Butter your muffin tins well. Because once that Peanut butter heats up, it runs and it ends up leaking out a bit and it is sticky to the pan.
CAN THESE APPLE ROSE TARTS BE FROZEN?
Yes! Just store in an airtight container. I would recommend assembling then freezing before the final bake. Defrost and bake at 350F until the roses are just warmed up.
APPLE ROSE TARTS:
INGREDIENTS:
1 sheet Pepperidge Farm puff pastry, thawed
2 red apples (I used red delicious)
Juice of half lemon
1/4 cup of flour, to sprinkle the counter
1/2 cup peanut butter
powdered sugar for decorating (optional)
DIRECTIONS:
- Pre-heat oven to 400F and spray a muffin tray with the cake release spray or grease with butter.
- Cut the apples in half, from top to bottom, core the two halves then slice each half very thinly; place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added.
- Microwave the apple slices for 2 – 3 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper.
- Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add length of the pastry.
- Cut the pastry sheets lengthways into 6 strips that are long enough to place between 8 to 12 apple slices along the length.
- Brush the pastry strips with the Peanut Butter. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.
- Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small “muffin shaped” tart. Place the apple rose tarts into the prepared muffin or bun tray.
- Bake the apple tarts in the pre-heated oven between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.
- Allow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.
- Dust with icing sugar to serve; they are fabulous when served warm with ice cream.
RECIPE NOTES:
- Red apples are best for this as the definition from the skin makes the roses look more real. You can use red delicious,Fuji or Pink Lady.
- The best and safest way to make this is with a very sharp knife to cut the apple slices. An excellent mandolin might do the trick but it can rip the apple’s skin and often yields slices which are too thick.
- Don’t over-cook the apples, they only need to be softened enough to be rolled.
- If the slices are left in their warm bath after heating for too long the color will bleed from the skin and they will have less contrast.
- Butter your muffin tins well. Because once that Peanut butter heats up, it runs and it ends up leaking out a bit and it is sticky to the pan.
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