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Apple Rose Tarts feature
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5 from 2 votes

Apple Rose Tarts

For a visually beautiful Fall dessert that's also delicious, make these Caramel Apple Rose Tarts. This adorable apple rose pie recipe is 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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: apple desserts, apple tart, mini pies
Servings: 12 tarts
Calories: 225kcal
Author: Jill

Equipment

Ingredients

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.

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.

Nutrition

Serving: 12g | Calories: 225kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 102mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.4IU | Calcium: 4mg | Iron: 1mg