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Apple Rose Tartlets

Apple Rose Tartlets on marble next to cinnamon sticks
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These Apple Rose Tartlets are an easy yet impressive dessert made with homemade pie crust and salted caramel. The end result looks like little roses made of apple slices, cinnamon sugar, and buttery pie crust.

Ingredients

  • Homemade pie dough
  • 4 apples with red peels
  • ½ cup unsalted butter, at room temperature
  • 8 tablespoons light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons cornstarch

For serving

Instructions

Make the pie dough and salted caramel. Before you begin cooking the apples, make the pie dough and set it to chill in the fridge for about an hour. You can make the salted caramel sauce the day before, or you can use store-bought caramel sauce.

Prep the apples. Cut each apple into quarters and remove the core. Using a very sharp knife, cut the apple quarters into thin slices. Steam the sliced apples in a steam pot for approx. 2-3 minutes until soft. Place in a strainer and set aside to cool.

Make the cinnamon paste. Place butter and sugar in a bowl and cream for 2-3 minutes until fluffy. Add cinnamon and starch and mix for a few more seconds until combined.

Prep your tools. Prepare a standard-size cupcake tin and grease it with baking spray, canola oil, or butter. Preheat the oven to 400°F.

Assemble the tartlets. Now you’re ready to make the apple rose tarts, here’s how:

  • Roll out one-half of the pie dough onto a well-floured surface. Slice into twelve 4×4 inch squares.
  • Line them inside the cupcake tin, leaving the edges outside of each tin.
  • Roll the remaining dough until it is 12 inches at the longest end. Slice it into twelve 1-1.5 inch wide strips.
  • Arrange 8-10 apple slices along the length of the pastry, on the top third of the strip. Make sure the red apple peels are facing out.
  • Using a spoon, brush half a teaspoon of the cinnamon paste at the bottom of the apples and on the pastry right below them.
  • Fold the bottom half of the pastry over the cinnamon paste.
  • Roll up the pastry into a coil.
  • Place in the pre-prepared tin cup, right on top of the other pastry square. If the apples have moved during the process, rearrange them now. Gently prop up the four edges of the bottom pastry that were previously left outside of each cup.
  • Repeat for each of the pastry strips.

Bake. Bake at 400°F for 30-35 minutes, until golden. Take out of the oven, and cool before taking the tartlets out of each tin cup. The tartlets will fall apart if you try to remove them while they are hot.

Serve. Gently remove each tartlet using your fingers and a fork. Serve warm with a drizzle of caramel sauce and a scoop of ice cream.

 

Equipment

Notes

If you don’t have a steam pot, you can use a steam basket. Place the steam basket in a large pot and add just enough water so that the water isn’t going inside the steam basket. Add the apple slices, cover the pot, then set the pot over medium-high heat until the water boils. Lower the heat to medium-low and simmer the apples for 2-3 minutes.

Keywords: caramel apple tartlets, apple rose tart, mini apple pie