Apple Rose Tarts Recipes

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

APPLE ROSE TARTS

Steps:

• Preheat the oven to 350°F (180ºC). Butter 4 muffin tins.
• Using a mortar and pestle or a small food processor, crush or pulse the nuts and lemon zest until a coarse paste forms.
• Stir in half the honey and 2 tablespoons of the butter.
• In a large bowl, combine the apple slices with the remaining honey and the lemon juice and toss to coat.
• Use a pastry brush to butter the phyllo sheets and then fold each sheet into 4 portions, brushing with more butter as you go, to make strips about 10 inches (25 cm) long and 4 inches (10 cm) wide.
• Spread the nut mixture along the long edge of each strip of phyllo, covering half the strip. Then, using about 1/2 apple per strip, overlap the apple slices over the uncovered other half of each strip, with the skin edge sitting just above the top of the filo strip.
• Fold the nut-covered phyllo over the apple and then, working quickly, loosely roll the whole length up from a short end into a rose-shaped tart.
• Place it in the buttered tin. Drizzle with a bit of the remaining butter and sprinkle with a little extra honey. Repeat with the remaining ingredients.
• Bake until the tarts are golden brown and bubbling and the apple and phyllo are cooked, 25 to 40 minutes.
• Serve warm with ice cream, yogurt, or crème fraîche.

APPLE ROSE TARTS

Steps:

• Thaw puff pastry sheets at room temperature (this should take about 1 hour).
• Preheat oven to 350°F. Grease a 12-cup muffin pan.
• Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. The thinner the apples, the more pliable they will be which will prevent them from breaking when rolling.
• Place apple slices into a medium bowl. Fill bowl with water enough to cover apple slices. Mix in lemon juice to prevent apples from browning. Heat bowl of apples for about 1-2 minutes in the microwave or until apples are soft and pliable.
• Lightly flour a pastry board. Place puff pastry sheets on board and slice each sheet into six equal strips.
• In a small bowl, add apricot preserves and 1 tbsp water. Stir together and then heat in the microwave for about 20 seconds, or until warm and easy to spread. Spread a thin layer of a preserve on one side of each strip of dough.
• Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.
• Starting at one end, carefully roll up the strip of dough, forming a tight spiral. Stretch the end of the dough and pinch to close. Place into greased muffin pan. Repeat with remaining dough.
• Place muffin pan into the lower half of the oven (this will prevent the apples from browning too fast). Bake for about 40 minutes or until puff pastry is fully cooked and golden brown.
• Dust apple roses with powdered sugar right before serving.

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

ROSE APPLE TART

Steps:

• Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
• Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
• Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
• Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
• Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
• Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
• Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
• As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
• Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
• Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

APPLE ROSES

Steps:

• Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
• Prepare a bowl half filled with 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 so that they won't change color.
• Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
• Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).
• In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
• Preheat the oven to 375°F (190°C). Drain the apples.
• Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
• Fold up the bottom part of the dough.
• Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spray).
• Do the same for all 6 roses. Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked. NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top. Sprinkle with powdered sugar and enjoy!
• These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.

APPLE ROSES RECIPE

Steps:

• Thaw puff pastry
• Pre heat oven to 390 F and cut out rectangles from the baking paper.
• Cut apples in half, core and cut into thin slices.
• Place slices in a microwave bowl and sprinkle lime juice. Mix well.
• Place in microwave and keep on high for about 2 1/2 minutes or until apple slices are soft enough to be rolled (experiment first as microwave ovens have different settings).
• Strain apples through a fine sieve and discard juice
• On a floured surface, roll out the pastry sheet until half thin.
• Using a pastry or pizza wheel, divide in strips, about 4" wide.
• Place one strip on the counter and line apple slices along one side of the strip, overlapping one another. The top (skin side) of the slices should stick out a little.
• Using a teaspoon, sprinkle cinnamon and brown sugar.
• Fold up the bottom part of the strip.
• Starting from one end, carefully roll the dough, keeping the apple slices in place.
• Place in the baking paper rectangles then place in a regular muffin cup.
• Bake for about 25 minutes or until pastry is golden.
• Dust with powdered sugar - optional.
• This apple roses recipe tastes just as great served cold or warm.

APPLE ROSE TART

Steps:

• Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
• Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
• In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
• Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

APPLE ROSE TART

Steps:

• Rub the butter and flour together in a large bowl using your fingertips. Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 mins.
• Meanwhile, put the apple slices in a large bowl. squeeze over the lemon juice and cover with water. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. Heat oven to 190C/170C fan/gas 5.
• Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Prick the surface of the pastry a few times with a fork. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity.
• Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it's approx 20 x 15cm. Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Place the apple roses in eggcups or a muffin tin so that they hold their shape. Roll the remaining marzipan into small balls.
• Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Take the tart case out of the oven and spread with the filling. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards.
• Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl. Brush it over the surface of the tart while both the jam and the tart are still warm. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.