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Apple Rose Tartlets – preparation step 2

Apple Rose Tartlets

Preparation:20 minutes
Baking:45 minutes
Total:1 hour 5 minutes
Servings: 12 tartlets
Tools you'll need:
  • 12 cup muffin pan (see equipment suggestions on blog page)
Beautiful and easy to make, these little apple pies are perfect for entertaining friends and family.
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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
  • 1 tsp ground cinnamon
  • 2 tbsp icing sugar (US powdered sugar) (for decorating)
  • 1 egg (for egg wash)

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.
    Halved green apples being cored before slicing for apple rose tartlets.
  • 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.
    Thinly sliced apples softening in a heatproof bowl before making apple rose tartlets.
  • 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.
    Pastry folded over overlapping apple slices before rolling into an apple rose tartlet.
  • 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.
    Thin apple slices overlapping along a cinnamon-sugar pastry strip.
  • Fold over the bottom part of the pastry tightly and press down firmly.
    Pastry folded over overlapping apple slices before rolling into an apple rose tartlet.
  • Gently roll up the pastry strip until it looks like a rose and then place it in a greased muffin tin.
    Apple and pastry strip being carefully rolled into a rose-shaped tartlet.
  • Do the same for all the remaining 11 roses.
    Unbaked apple rose tartlet shaped from pastry and thin apple slices.
  • Baking: Place on the middle shelf for about 40-45 minutes, until dough is fully cooked.
    Apple rose tartlets arranged in a muffin tin ready for baking.
  • 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.

FROM MY KITCHEN TO YOURS

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