Apple Rose Tarts
Cinnamon Apple Rose Tarts
Apple pie meets cinnamon rolls... these apple rose tarts are sure to please. They are the perfect autumn dessert... or breakfast. They're surprisingly easy to make. The important thing is to have a mandoline slicer. You want the apples slices to be very thin so they can easily roll without breaking. If you do not have a slicer, a trick is to cut them as thin as you can, and then microwave them for about 30 seconds, until they are soft enough to be able to roll.
Makes 6 large tarts
I package (2 sheets) puff pastry
3 Granny Smith apples
1/4 cup fresh lemon juice
1/4 cup dark brown sugar, plus more for sprinkling
1/4 cup cane sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
For the icing:
3/4 cup powdered sugar
2 tbsp half and half (or milk)
Thaw puff pastry according to package instructions.
Preheat oven to 350º F.
Cut the apples into quarters and remove the seeds. Using a mandoline, slice each quarter into 1/8 inch thick slices. If you do not have a mandoline slicer, cut the apples as thin as you can and then microwave for about 30 seconds, or until soft enough to be able to roll. The slices should be very thin, almost translucent.
Add slices to a large bowl, then pour the lemon juice over the slices and toss to coat. Mix in the sugars, cinnamon, nutmeg, allspice and salt.
Unfold the thawed puff pastry sheets and cut each sheet lengthwise into 3 equal strips. So you will have a total of 6 strips. Beginning with one strip of pastry, gently roll it out with a rolling pin to slightly thin and lengthen it. Brush the top side with coconut oil.
With the coconut oil side face up, arrange the apple slices on the top half of the pastry dough, overlapping each slice. Sprinkle brown sugar over the slices. Fold up the bottom half of the pastry dough. Pinch the ends. Roll it up to create the apple rose, then pinch the end to secure.
Repeat the process with the rest of the pastry strips.
Place the apple roses in a 6 cup jumbo silicone muffin pan. If using a tin muffin pan, grease with coconut oil. (Tip: Grease the top of the muffin tin to prevent sticking if the tarts puff over the top)
Bake for 30-35 minutes, until browned.
While the apple rose tarts are cooling, make the icing by combining the powdered sugar and half and half. Mix until smooth, then drizzle over the apple rose tarts.