Apple Rose Tart Recipe
I’ve noticed that there have been a lot more food-related posts popping up here on the blog, but honestly, I’m not mad at it! I have also expressed that when it comes to cooking in my home, the finance is most definitely the chef, while I sous chef the hell out of everything else. Yes, tooting my own horn!
And though I am not the number 1 chef around, I love prepping pretty things in the kitchen which is why I’m super excited for todays recipe. These apple rose tarts are simple to make but all it takes is a little more patience when it comes to creating the apple rose buds. I’ve made these tarts from complete scratch before, but this time around, I wanted to make it as simple as possible since I was in a rush. Rather than going from scratch I picked up some frozen tarts, then filled them with Wildly Delicious Caramel Apple Butter and added the apple blossom before baking, however I love how they taste from scratch so I am sharing the full recipe below!
Get out there and do some apple picking and then have some fun and make some delicious apple-filled recipes!
- Pastry Dough
- 1/2 cup unsalted butter
- 1 3/4 cups pastry flour
- 1/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- Apple Filling
- 3-4 apples
- 3 tablespoons sugar
- 1 lemon juiced
- 3/4 cup 15-minute salted caramel sauce
In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of 1/8 inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
Cut your apples in half lengthwise and remove the core. Using the thinnest setting of a mandolin, slice the apples and place in a microwave safe bowl.
Combine the sugar and lemon juice, and pour over your apples. Heat in the microwave for 30 seconds to slightly soften the apples.
Cover the bottoms of your tart shells with 1-2 tablespoons of the salted caramel and then begin to roll your apples. I started with one slice, and rolled it into a tight cylinder. I then took additional slices and continued wrapping them around each other until the bundle was about a quarter sized width. I then placed that into carmel coated tart and added more apples, layering the edges. The caramel helps hold the apples in place. Continue until your tart is fully covered.
Return the tarts to the 350 degree oven and bake for an additional 20-25 minutes.
Remove from the oven and drizzle with the remaining salted caramel sauce or powdered sugar