I made these rose apple tarts a while ago and I wanted to try them again but with a new spin on it! Instead of the usual super-flakey, pastry shell, I used a French cookie crust (or pâte sucrée). They’re sturdier, but also delicious! It has a similar consistency to a shortbread cookie but is less crumbly.
A Pro Tips to make apple roses
Red apples are best for this as the definition from the skin makes the roses look more real. The best and safest way to make this is with a very sharp knife to cut the apple slices. An excellent mandolin might do the trick but it can rip the apple’s skin and often yields slices which are too thick. Don’t over-cook the apples, they only need to be softened enough to be rolled. If the slices are left in their warm bath after heating for too long the color will bleed from the skin and they will have less contrast. These tarts are fine the next day but best the day of when slightly warm.
How to make Apple Roses
Roll your pastry dough out to about 1/4 an inch and cut the circles for the tarts. If you have a pastry stamp it’s much easier to get a more uniform shell but definitely not necessary. This set is from Williams-Sonoma.
These are ready to go in the oven as soon as they get pierced with a fork. Docking the pastry is important because the holes provide an egress for the steam that build up during baking. If there’s nowhere for the steam to go then you end up with a puffed up balloon instead of a tart.
While the pastry shells bake slice as thinly as possible. Several of these slices are too thick… You might be able to use a nice mandolin to get these slice, but a sharp knife and a little patience will go a long way!
Toss the slices with the lemon butter sugar mixture. Just before you’re ready to use them microwave the bowl with apple slices for am minute. Toss again and microwave another 30 seconds. You want the slices to be soft enough to ross but not falling apart.
Your finished tart shells should JUST be turning golden at the edges, they’ll have a final bake once those roses go in. I love that this pastry crust doesn’t puff up in the oven!
The tart shells are filled with sugar, cinnamon and butter both for taste and to help anchor the “petals.” You don’t need to use a lot. Just enough for the apple slices to hold onto.
Ready for the oven! You won’t be baking them long, just enough to warm the filling and soften the apples a bit more. They definitely take a bit longer than a regular apple tart but well worth the effort!
What are Apple roses?
Apple roses are very thin sliced of apple rolled into a spiral that resembles a beautiful rose. They take a bit of time to make but are a STUNNING addition to the dessert table. The key things to remember are to THINLY slice your apples, don’t over cook them and try to use red skinned apples.
Can Apple Roses be Frozen?
Sure! Just store in an airtight container. I would recommend assembling then freezing before the final bake. Defrost and bake at 350F until the roses are just warmed up.
What kind of desserts can you make with apples?
SO many options with apple but since you’re asking I’d recommend some of the following desserts! This AMAZING apple cake with a spiced brown butter frosting Super CUTE apple pie cookies A classic French apple tart If you’ve tried these apple tarts then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
