I’m all about giving flowers that are ALSO a yummy treat! These rose apple tarts are perfect for fall.
Since our cabin trip and eating all of those fresh apples, my fall senses have been tingling. It’s like my ears perk up and my tail wags whenever I see a drool-worthy apple recipe and I ache to bake.
Not that I don’t bake throughout the year, but like clockwork, fall happens and I turn into a mild, and more obnoxious and irreverent version of Betty Crocker, perpetually covered in flour and shoving plates of treats out the door with my husband. It happens. and it is exactly why we always have to start a diet again in January.
I watched a video somewhere of these rose apple tarts and ran out to get some puff pastry like my life depended on it! Another win for the Internet, friends, cause this one is as yummy as it is beautiful. Smells like comfort and fall, and would make for a lovely fall shower dessert too. And BONUS: They look WAY more impressive like you slaved over them, but really they are no work at all… Score!
Tarts have always been something I see and say, not happening, that is FAR too intense. But this was almost as easy as that one time I made mango tarts and everyone bowed at my feet like I invented sugar or something. “Oh stop, please, quit telling me I’m fabulous…” #saidnooneever
- 4 medium apples (green or red)
- 2 sheets frozen puff pastry
- 1/2 cup preserves (I use apricot)
- Juice from 1 lemon
- Powdered sugar
what to do
Let puff pastry thaw as directed. 1 sheet makes 6, and you will need to make them 6 at a time or the remaining puff pastry will get too warm and sticky.
Half 2 apples and remove cores without cutting them through, then slice as thin as possible (making litte rainbows). Fill a small microwaveable bowl halfway with water and the juice from half a lemon. Place the apples in the bowl and microwave for 3 minutes. Remove and drain the water.
With a rolling pin, roll out the puff pastry sheet so it is thin and pliable, then cut into 6 strips.
In a small dish, spoon about 3 tablespoons of preserves, and add about 2 tablespoons of water. Microwave for 1 minute. Mixture should be thinned, but not watery.
Spread the mixture on each strip of puff pastry, then line the apples over the top edge, overlapping them at the middle. Sprinkle the whole strip with cinnamon, fold the pastry in half so the bottoms of the apples are covered, then roll from one side to the other. Be sure to seal the pastry to itself so the gooey stuff stays in there!
Place in a greased muffin tin, and after you make the other six (repeat steps above), place in the oven at 375 degrees for about 30 minutes or until the edges of the apples start to brown. Drizzle with honey and sprinkle powdered sugar on top.
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