Pretty Apple Rose Tarts

These pret­ty apple rose tarts are so beau­ti­ful, they look like ros­es! But don’t be fool by their appear­ance, they are actu­al­ly easy to make once you know the tech­nique. And the result is impres­sive: deli­cious, and beau­ti­ful! Just made them for my in-laws, and they were so impressed! You can eas­i­ly learn to make them too! Enjoy!

apple rose tarts

I made apple ros­es sev­er­al times using var­i­ous recipes, and came up with my very own recipe, which I find tastes best.

You can use puff pas­try or the French pâte sablée. I have tried both, and find that these apple tarts taste a lot bet­ter with the pâte sablée. I am using the pâte sablée recipe from Eric Kayser (a well-known French bak­er), which is excel­lent. You will need to let the dough rest for some time in the fridge before you use it. The eas­i­est thing to do is to pre­pare the dough the day before, and let it sit in the fridge overnight.

Please note you will need a muf­fin pan to bake the ros­es.

Here is my best recipe:

Print Recipe
French Apple Rose Tarts
apple rose tarts
Course Dessert
Prep Time 20 min­utes
Cook Time 30 min­utes
Serv­ings
peo­ple
Ingre­di­ents
For the Crust/Pâte Sablée
For the Apple Ros­es
Course Dessert
Prep Time 20 min­utes
Cook Time 30 min­utes
Serv­ings
peo­ple
Ingre­di­ents
For the Crust/Pâte Sablée
For the Apple Ros­es
apple rose tarts
Instruc­tions
Mak­ing the Crust/Pâte Sablée
  1. Soft­en the but­ter. (You can soft­en the but­ter by putting it in the microwave for 30 sec­onds or so, just make sure you to not put it too long as you do not want it to melt.) Ide­al­ly, the but­ter should be a lit­tle creamy, which you can eas­i­ly achieve by putting it in a food proces­sor after soft­en­ing it. Add the gran­u­lat­ed sug­ar, a pinch of salt, and the pow­dered sug­ar.
  2. Add the egg. Add the flour, and mix all ingre­di­ents using the tip of your fin­gers so as to make a dough.
  3. Gath­er the dough in a ball. Wrap it in plas­tic wrap and put it in the fridge for 2 hours (or longer, prefer­ably overnight).
    sablés dough
  4. Before using the dough, take it out of the fridge and let it sit at room tem­per­a­ture for a lit­tle bit. This will soft­en the dough so it will be eas­i­er to roll out.
Mak­ing the Apple Ros­es
  1. Cut the apples in halves and remove the core. Slice the apples as pic­tured.
    slicing apple for apple roses
  2. Put the apple slices for about 2 min­utes in boil­ing water to soft­en them.
  3. Roll out the pâte sablée in the shape of a rec­tan­gle. With a knife, cut out stripes of dough (see pic­ture).
  4. With a pas­try brush, apply hon­ey on the slices. Sprin­kle with gran­u­lat­ed sug­ar and cin­na­mon.
  5. Place apple slices on the edge of one stripe. Fold the oth­er edge of the stripe over the base of the apple slices. See pic­ture. Do the same with all oth­er stripes of dough.
    stripes with apple slices
  6. Start­ing at one end of a stripe, roll the stripe del­i­cate­ly on itself to make a rose. Repeat with all oth­er stripes.
    rolling the rose
  7. Place the apple ros­es in a muf­fin pan.
    apple roses in muffin pan
  8. Bake for 20 min­utes at 350 degrees Fahren­heit, and then, 10 addi­tion­al min­utes at 300 degrees Fahren­heit. Depend­ing on the size of your ros­es, you might need to bake them for more time. Option­al: sprin­kle with sug­ar before serv­ing. Enjoy warm or cold. It is deli­cious with vanil­la ice cream on the side.
    apple rose tarts
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Bon Appétit!

French Mom

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