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 these 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 tarts
I package (2 sheets) puff pastry
3 large 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 350 degrees Fahrenheit.
Cut apples into quarters. Remove the seeds.
Using a mandoline, thinly slice each quarter into 1/8 inch thick slices. These slices should be very thin, almost translucent. (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.)
Add slices to a large bowl, then pour the lemon juice over the slices.
Once they are coated in the lemon juice, gently mix in the sugars, cinnamon, nutmeg, allspice and salt.
Unfold the first sheet of puff pastry and slice it into 3 equal pieces.
Beginning with one piece of pastry, using a rolling pin, roll it out just a little bit to thin and lengthen.
Brush one 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 slices and with the second sheet of puff pastry.
Place the apple roses in a silicone muffin pan. If using a traditional muffin pan, generously grease with coconut oil. (Tip: Grease the top of the muffin tin to prevent sticking when 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.