Apple Rose Mini Tarts Recipes

APPLE ROSE TARTS

Steps:

• Preheat the oven to 350°F (180ºC). Butter 4 muffin tins.
• Using a mortar and pestle or a small food processor, crush or pulse the nuts and lemon zest until a coarse paste forms.
• Stir in half the honey and 2 tablespoons of the butter.
• In a large bowl, combine the apple slices with the remaining honey and the lemon juice and toss to coat.
• Use a pastry brush to butter the phyllo sheets and then fold each sheet into 4 portions, brushing with more butter as you go, to make strips about 10 inches (25 cm) long and 4 inches (10 cm) wide.
• Spread the nut mixture along the long edge of each strip of phyllo, covering half the strip. Then, using about 1/2 apple per strip, overlap the apple slices over the uncovered other half of each strip, with the skin edge sitting just above the top of the filo strip.
• Fold the nut-covered phyllo over the apple and then, working quickly, loosely roll the whole length up from a short end into a rose-shaped tart.
• Place it in the buttered tin. Drizzle with a bit of the remaining butter and sprinkle with a little extra honey. Repeat with the remaining ingredients.
• Bake until the tarts are golden brown and bubbling and the apple and phyllo are cooked, 25 to 40 minutes.
• Serve warm with ice cream, yogurt, or crème fraîche.

APPLE ROSE MINI TARTS

Steps:

• Cut apples lengthwise in half, then cut each half crosswise into 15 thin slices.
• Cook water and 2 Tbsp. honey in medium saucepan on medium heat 2 to 3 min. or until heated through. Add apples; stir. Cover; simmer on medium-low heat 5 to 8 min. or just until apples are softened, stirring occasionally. Drain apples; spread onto rimmed baking sheet. Cool completely.
• Heat oven to 350ºF. Melt chocolate as directed on package. Mix with Neufchatel until blended.
• Unfold pastry sheet on lightly floured surface; cut crosswise into 6 strips. Spread with Neufchatel mixture. Arrange 5 apple slices, overlapping slightly, down one long side of each pastry strip, extending tops of apple slices slightly over top edge of pastry strip.
• Spray 6 muffin pan cups with cooking spray. Roll up each pastry strip, starting at one short end. Stand, apple sides up, in prepared muffin cups.
• Bake 40 to 45 min. or until golden brown. Cool slightly.
• Microwave remaining honey in microwaveable bowl on HIGH 10 sec. or just until warmed; brush onto tarts.

APPLE ROSE TARTS

Steps:

• Thaw puff pastry sheets at room temperature (this should take about 1 hour).
• Preheat oven to 350°F. Grease a 12-cup muffin pan.
• Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. The thinner the apples, the more pliable they will be which will prevent them from breaking when rolling.
• Place apple slices into a medium bowl. Fill bowl with water enough to cover apple slices. Mix in lemon juice to prevent apples from browning. Heat bowl of apples for about 1-2 minutes in the microwave or until apples are soft and pliable.
• Lightly flour a pastry board. Place puff pastry sheets on board and slice each sheet into six equal strips.
• In a small bowl, add apricot preserves and 1 tbsp water. Stir together and then heat in the microwave for about 20 seconds, or until warm and easy to spread. Spread a thin layer of a preserve on one side of each strip of dough.
• Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.
• Starting at one end, carefully roll up the strip of dough, forming a tight spiral. Stretch the end of the dough and pinch to close. Place into greased muffin pan. Repeat with remaining dough.
• Place muffin pan into the lower half of the oven (this will prevent the apples from browning too fast). Bake for about 40 minutes or until puff pastry is fully cooked and golden brown.
• Dust apple roses with powdered sugar right before serving.

APPLE MINI TARTS

Steps:

• Preheat oven to 375 degrees.
• Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
• For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
• Spoon apple filling into 12 crusts.
• For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
• Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

MINI ROSE APPLE PIES

Steps:

• Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
• Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
• Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
• Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
• Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
• Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
• Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
• Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
• Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.

ROSE APPLE TART

Steps:

• Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
• Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
• Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
• Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
• Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
• Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
• Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
• As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
• Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
• Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

APPLE ROSE TARTS

Steps:

• Preheat the oven to 160C/320°F.
• Combine all the ingredients for the pastry in a large bowl and mix well, then set aside.
• Chop and de-stem the strawberries then add to a blender, blend until smooth.
• Grease 10 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about 1/4 cm thick.
• Bake for 20 minutes.
• While the pastry is baking - place the chopped apple slices into a bowl of cold water, then add the lemon juice and microwave for 3 minutes.
• Leave the apples in the warm water for a few minutes (until softened), then drain and sprinkle the cinnamon on top.
• Remove the pastry from the oven and leave to cool.
• Once cooled - place a spoonful of strawberry puree into the bottom of each tart, then carefully place the apple slices on top. Start at the edges of the tart and work your way in to form roses.
• Place back in the oven for 30 minutes.
• Serve and enjoy! :).

APPLE & CUSTARD ROSE TART

Steps:

• Put the plain flour and butter in a bowl and rub together with your fingertips until they resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, followed by the egg yolk. If the pastry feels too dry to form a dough, add 1-2 tbsp water.
• Roll the dough out between two sheets of baking parchment until it forms an approximately 28cm circle. Put in the fridge for 20 mins to firm up, then rest over a buttered 23cm tart tin. Push down into the corners and trim the top so there's a 1-2cm overhang of pastry. Don't worry if it breaks slightly, just patch up any tears with the offcuts. Prick the base several times with a fork, then chill in the fridge for 45 mins. Heat the oven to 200C/180C fan/gas 6.
• Lay a sheet of baking parchment over the chilled tart case and fill to the top with baking beans. Blind bake for 15 mins. Remove the baking beans and parchment and bake for another 10-15 mins until golden brown. Leave to cool in the tin, then trim off the excess pastry around the top with a small knife.
• Meanwhile, bring the milk and vanilla to the boil in a saucepan over a medium heat. Beat together the egg yolks, caster sugar and custard powder until well combined.
• Pour the hot milk over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium-low heat. Stir continuously for 2-3 mins until the mixture is very thick. Leave to cool slightly, giving a whisk occasionally so it doesn't go lumpy.
• Pour the custard mixture into the cooked pastry case, spreading to level it out. Put it in the fridge for 2 hrs to set completely.
• Pour half the lemon juice into a medium bowl of water, then finely slice the apples into the bowl, using a mandolin if you like. Sprinkle with the caster sugar and microwave for 3-4 mins on high, then transfer into a bowl of cold water with the remaining lemon juice.
• Wrap 3-4 slices of apple around each other to form a rose shape - rolling up the first one, then wrapping the other slices around it. Press the apple flowers into the custard, working your way around until the whole tart is covered.