Apple Rose Tartlets
Crisp, buttery apple rose tartlets are beautiful to look at and make great little apple pies for dinner parties. A great combination of apples, cinnamon sugar and puff pastry.
Simple to create and really make a great impression on friends and family. Use your favourite type of apple and serve them with my vanilla custard.
Plus, if you want to make that extra effort you can make my flaky pastry for an even more crispy, buttery pastry taste and finish.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
RECIPE HIGHLIGHTS
- EASE: Easy.
- GREAT FOR: Everyday baking or a beautiful after dinner dessert.
- TASTE: Buttery puff pastry with sweet apples and cinnamon.
- TEXTURE: Crisp pastry with sumptuous soft, sticky apple slices.
INGREDIENTS
For this apple rose tartlet recipe all you need are these 8 ingredients:
- Puff pastry or my flaky pastry – for that buttery, crisp bite.
- Plain or all-purpose flour – for dusting the work surface, to stop the pastry dough from sticking to it.
- Apples – are the heros of this recipe.
- Lemon juice – stops the apples from oxidising and turning a brown colour, if the apples turn brown their nutritional value and flavour are altered.
- Egg – is used to help the sugar stick to the pastry dough, alternatively, melted butter can be used.
- Caster or granulated white sugar – adds sweetness.
- Ground cinnamon – adds flavour.
- Icing sugar – adds refined sweetness and makes the finished dessert look nice.
TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. I recommend Maldon Sea salt flakes or Cornish sea salt.
WHAT VARIATIONS CAN I MAKE?
- Pears – make a great alternative to apples. Choose a pear that is slightly under-ripe as pears are a lot juicier than apples.
If you experiment, I would love to know how you get on and share it with the other readers.
NUTRITION
Serving: one tartlet
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING OPTIONS
These tartlets are best eaten on the day while the pastry is nice and crisp, but they will keep in an airtight container inside the fridge for 3-4 days.
Freezing: They can be frozen for up to 2 months. Defrost and reheat in the oven before serving.
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EQUIPMENT SUGGESTIONS
Recommendations include:
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
RECIPE TIPS
Avoid over cooking the apple slices – they need to just be pliable enough to not break when rolling them up with the pastry.
Apple Rose Tartlets
- 12 cup muffin pan (see equipment suggestions on blog page)
INGREDIENTS LIST
- 2 packs readymade puff pastry (or my flaky pastry)
- 2 tbsp plain flour (all-purpose) (to sprinkle the counter)
- 4 whole apples (use your favourite)
- 1/2 whole lemon (juiced)
- 2 tbsp caster sugar (or granulated)
- 1 tsp ground cinnamon
- 2 tbsp icing sugar (US powdered sugar) (for decorating)
Preparation
- If you want to use my flaky pastry instead of puff pastry, check the link at the top of this blog post for the recipe.
- Apples: Prepare a medium heat-proof bowl and squeeze the lemon juice inside it. Cut the apples in half and remove the core using a teaspoon spoon. Leave the skins on.Using a mandolin or a shape knife, cut the apples into thin slices about 3mm (1/8-inch) thick. We won't be using the first couple of slices at the ends, these can be discarded. Toss the sliced apples in the bowl with lemon, so that they don't brown.
- Cover the bowl with cling film and microwave for about 3 minutes, to make them slightly softer and easier to roll.Alternatively, place them over a pan of boiling water for 10 minutes on the stove. The apple slices should be cooked just enough to bend without breaking.
- Pastry: Lightly dust your work surface with flour.Unwrap the readymade pastry and cut out rectangles, each one being 24 x 5cm (10 × 2 inches), until you have 12 strips in total.If using my flaky pastry, divide the dough in half and roll out one half into a 24 x 30cm (10 × 12 inches) rectangle 3mm thick. Cut the dough into six rectangles, each one being 24 x 5cm (10 × 2 inches). Repeat with the other dough until you have 12 strips in total.
- Preheat the oven to 160°C fan / 350°F / Gas 4.
- Lay one strip on the work surface in front of you and brush with egg wash.
- Mix the sugar and the cinnamon together and sprinkle over the pastry with the egg wash and then arrange 10 apple slices along half of the strip overlapping each other.
- Fold over the bottom part of the pastry tightly and press down firmly.
- Gently roll up the pastry strip until it looks like a rose and then place it in a greased muffin tin.
- Do the same for all the remaining 11 roses.
- Baking: Place on the middle shelf for about 40-45 minutes, until dough is fully cooked.
- Let rest for 5 minutes after removing from the oven, then dust with icing sugar and serve warm or cold.
Notes & Tips
- Avoid over cooking the apple slices – they need to just be pliable enough to not break when rolling them up with the pastry.
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