For a visually beautiful dessert that will also make your tastebud happy, make Caramel Apple Rose Tart Bites. These adorable little mini apple pies are made with puff pastry, cinnamon, brown sugar, butter, and sweet apples, then rolled into the shape of a rose and baked to golden brown perfection before being drizzled with caramel sauce.
Caramel Apple Rose Tart Bites
These Caramel Apple Rose Tarts are a family favorite! We make them for Thanksgiving, Christmas, Valentine’s Day, and any time we have an abundance of apples to use up.
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The Ingredients
Here’s what you’ll need to make the Caramel Apple Rose Tarts (the exact measurements and full recipe instructions are below in the printable recipe card):
- Apples – I suggest you use a very firm, tart apple that is good for baking and has red skin for color.
- Puff pastry – you will find this in the freezer section of your local grocery store along with the other frozen desserts and pastries. This pastry needs to completely thaw before you use it.
- Brown sugar – I used light brown sugar, but dark would work as well.
- All-purpose flour – this helps to thicken the sauce and juices from the apple in the tarts.
- Butter
- Ground cinnamon
- Caramel sauce – use any caramel ice cream topping that you like.
How to Make An Apple Rose Tart
Preheat oven to 400 degrees Fahrenheit. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside.
Cut each apple into quarters and remove the core with a paring knife. Use a sharp knife or a mandolin to slice the apple quarters into very thin slices (the thinner the better so the apples will be able to bend when you roll the tarts into roses).
Lay the slices of apples on the top third of each strip of puff pastry, with the red apple peels facing out. A bit of each slice of apple should be slightly off of the top of the pastry.
Filling
In a small bowl, combine the melted butter, brown sugar, flour, and cinnamon (the mixture will be thick and paste like). Use a pastry brush to brush some of the mixture on the puff pastry right below the apple slices.
Fold the bottom half of the puff pastry up over the brown sugar mixture and the bottom half of the apple slices.
Starting at one end, roll each of the pastries into a coil, like a cinnamon roll. Place into a greased muffin tin cup. Note: If some of the apples pop out or break while you’re rolling, just keep going. You can re-arrange the apples once you place the tart in the muffin cup. This process can be a bit messy.
Repeat steps 4-7 with each strip of puff pastry.
Tip: Apples might pop up from the tart during rolling—this is fine. Just continue rolling, place the tart into the muffin cup, and then you can arrange the apple slices to fix any issues.
Tip: The apples need to be sliced very thinly or else they will break when rolling up the pastry to make the roses. If some of the apples do break, it’s okay, but they won’t usually break if the apples are very thinly sliced. A mandoline would be very useful for making thin apple slices. I cut them by hand and only a few snapped in half, and I just tucked them down into the tart a bit after I finished rolling.
Bake at 400F for 22-25 minutes until the pastry is golden brown. Remove the tarts from the oven and place on a cooling rack to cool for 10 minutes. Drizzle each tart with caramel sauce.
So lovely!
Toppings for the Caramel Apple Rose Tarts
- Vanilla bean ice cream
- Caramel sauce
- Cinnamon sugar
- Whipped cream
- Powdered sugar
How to Store Leftovers
Keep the leftover tarts in a food storage container with a lid or in a zip-top food storage bag. They stay fresh at room temperature for up to three days.
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Caramel Apple Rose Tart Bites
Ingredients
- 1 box box frozen puff pastry about 17.3 ounces and contain two sheets of pastry, thawed according to package directions
- 3 red, tart baking apples
- 1/4 C butter melted
- 3 tbsp brown sugar
- 1 tsp all-purpose flour
- 1 tsp ground cinnamon
- 1 caramel sauce enough to generously drizzle on each tart
Instructions
- Preheat oven to 400F degrees.
- Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside.
- Cut each apple into quarters and remove the core with a paring knife. Use a sharp knife or a mandolin to slice the apple quarters into very thin slices (the thinner the better so the apples will be able to bend when you roll the tarts into roses).
- Lay the slices of apples on the top third of each strip of puff pastry, with the red apple peels facing out. A bit of each slice of apple should be slightly off of the top of the pastry.
- In a small bowl, combine the melted butter, brown sugar, flour, and cinnamon (the mixture will be thick and paste like). Use a pastry brush to brush some of the mixture on the puff pastry right below the apple slices.
- Fold the bottom half of the puff pastry up over the brown sugar mixture and the bottom half of the apple slices.
- Starting at one end, roll each of the pastries into a coil, like a cinnamon roll. Place into a greased muffin tin cup. Note: If some of the apples pop out or break while you’re rolling, just keep going. You can re-arrange the apples once you place the tart in the muffin cup. This process can be a bit messy.
- Repeat steps 4-7 with each strip of puff pastry.
- Bake at 400F for 22-25 minutes until the pastry is golden brown.
- Remove the tarts from the oven and place on a cooling rack to cool for 10 minutes.
- Drizzle each tart with caramel sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- 12 well muffin pan
Notes
- This recipe can be a bit messy to make when it comes to the rolling. Just be sure to let people know it’s normal for some of the filling to come out and make a bit of a mess when rolling the pastry into the rose shape.
- The apples need to be sliced very thinly or else they will break when rolling up the pastry to make the roses. If the apples break, it’s totally fine, but they won’t if the apples are very thinly sliced. A mandolin would be very useful for making thin apple slices. I cut them by hand and only a few snapped in half, and I just tucked them down into the tart a bit after I finished rolling.
- Apples might pop up from the tart during rolling—this is fine. Just continue rolling, place the tart into the muffin cup, and then you can arrange the apple slices to fix any issues.
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