Rose apple tart

Name: Rose apple tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 red/pink apples Honeycrisp or Pink Lady; 5 tablespoons sugar, divided; 1 sheet shop bought puff pastry; 1 tablespoon all-purpose flour (for dusting); 1 teaspoon ground cinnamon; 2 tablespoon lemon juice; apricot jam; icing sugar for dusting

Shared by Ben · with credit

Original recipe from ohcakeswinnie.com · shared with credit by Ben

⏱ 55 min🍽 Serves 6👨‍🍳 mediumfrench

VegetarianPescatarian

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Buttery puff pastry cups topped with paper-thin apple slices arranged into perfect blooming roses, then baked until golden and dusted with sugar. The magic is how simple pastry and patient knife work transform humble apples into an elegant dessert.

Ingredients

2 red/pink apples Honeycrisp or Pink Lady
5 tablespoons sugar, divided
1 sheet shop bought puff pastry
1 tablespoon all-purpose flour (for dusting)
1 teaspoon ground cinnamon
2 tablespoon lemon juice
apricot jam
icing sugar for dusting

Instructions

Preheat the oven to 375°F (190°C).
Grease a 6-cup muffin tin with butter.
Cut the apples in half and remove the core. Slice the apples very thinly, keeping the peel on for a beautiful red color. Place the sliced apples in a medium-sized, microwave-safe bowl and mix 2 tablespoon of sugar and lemon juice to stop the apples from browning.
Microwave the apples on high power for 2 minutes, then remove from microwave and allow to sit for 10 minutes. The apples must be soft and bendy. Transfer the apples to a strainer set over a bowl. Gently shake the strainer, then allow apples to drain.
On a lightly floured work surface, roll out the puff pastry into a rectangular shape about 12 x 9 inches (30 x 22 cm). Cut the dough into 6 strips, each about 2 x 9 inches (5 x 22 cm).
In a small bowl, mix together 3 tablespoons of sugar and 1 teaspoon of cinnamon. First brush apricot jam on the strips of pastry and sprinkle each strip of dough with a generous teaspoon of the sugar mixture.
Arrange the apple slices on the top edge of each strip of dough, overlapping them slightly. Make sure the top (skin side) of the apple slices sticks out over the top edge of the strip.
Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the pastry like a snail, then seal the edge at the end by pressing the dough together with your fingers. Place the “rose” into one of the cups of the prepared muffin tin. Repeat with the other 5 strips.
Bake the apple roses for 20/25 minutes until light golden brown.
Cool for 10 minutes and dust with icing sugar.

Chef's tips

Use a mandoline slicer to get uniformly thin apple slices, which will roll more evenly and bake more consistently.
Keep the puff pastry cold before rolling and shaping — if it becomes too warm and soft, chill it for 10 minutes to make it easier to work with.
Brush a little extra apricot jam glaze over the finished roses right after baking for a beautiful glossy shine.