Hey guys! So I have the easiest and prettiest recipe for your fall entertaining! I’m on all roll with the puff pastry desserts so I decided to throw a rose tart into the mix!
Whether you’ve picked them at an orchard or purchased them at your local grocery store- apples are at their best in the fall. The trick to this rose tart is to get the apple slices soft enough to bend-and that’s easy enough with the help of your microwave or stovetop. You just literally fold the apples into a puff pastry and roll- it’s just that easy to make the roses.
The tarts are just so gorgeous even before they’re baked you’ll be tempted to have a mini photo shoot of them before you pop them in the oven LOL!
No lie- my husband got home just as I was taking them out of the oven- the kitchen side window just happened to be open. He walked up to the window and told me he could literally smell, “those apples” all the way outside where he parked his car! They taste just as good as they look y’all!
Here’s the recipe! Hope your family enjoys them as much as mine did !
INGREDIENTS
- half stick of melted butter
- 1/8 cup of white sugar
- 1/8 cup of brown sugar
- 1 tablespoon of flour
- 2 teaspoons of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of cornstarch
- 4 Puff Pastry sheets
- 3 medium-sized red apples with skin on, cored and cleaned.
DIRECTIONS
- Preheat your oven to 350 degrees and lightly grease a standard size muffin tin with cooking spray.
- Thinly slice your juicy red apples, coring them and removing any seeds. Leave that gorgeous red skin on.
- Then in a microwave-safe bowl, microwave the apples for 8 minutes. Or you can boil them on a stovetop for 5 minutes.
- While the apples are cooking, combine the first 7 ingredients in a small bowl then set aside. You could also skip this step and use store-bought caramel or apricot or strawberry jam.
- Once the apples are cooked put them in a strainer and rinse them in cold water and blot them with a paper towel.
- On a lightly floured surface lay out your puff pastry sheets. Slice each sheet in 3s horizontally. This will make 12 tarts for a standard size muffin tin.
- Spoon the sugar-cinnamon mix on the bottom half of each pastry sheet and layer the apple slices on the upper half of the pastry sheet. Fold the strip and roll.
- Place the rose tarts in the muffin tin and bake for 40-45 minutes.
- Wait 5 minutes for the tarts to cool then place them on a serving dish and sprinkle with powdered sugar (optional).
