Pinterest Tag
Free Shipping & Easy Returns. Earn Points with Jenni Kayne Rewards.
Skip to content
Top Searches
Loading...
Food & Drink

Apple Rose Tart Recipe

Apple Rose Tart Recipe

I’m always looking for ways to implement the flavors of the season in new and unexpected ways, and this Apple Rose Tart – expertly adapted by the lovely Sarah Elliott – does just that. Featuring an almost-too-beautiful-to-eat presentation, these bite-sized tarts offer the perfect light and delicious alternative to the baked goods that often follow a Thanksgiving feast. XXJKE

Apple Rose Tart Recipe 0
Apple Rose Tart Recipe
Apple Rose Tart Recipe
Apple Rose Tart Recipe 3
Apple Rose Tart Recipe 4

Photos, Styling & Recipe by Sarah Elliott

Recipe

Apple Rose Tart Recipe

  • Servings: 9 people
  • Units:
  • Course: Desserts

Ingredients for the Pie Dough:

  • 1 1/4 cup 296 ml all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter very cold and cut into 1/2" cubes
  • 3 tablespoons ice cold water

Ingredients for the Filling:

  • 2 apples (Pink Lady, Braeburn, Honeycrisp)
  • 1/2 cup 118 ml brown sugar
  • 4 tablespoons unsalted butter
  • 3 tablespoons lemon juice
  • 1/4 cup 59 ml strawberry preserves

For the dough:

In a medium bowl, combine flour, sugar and salt. Stir to combine. Add in the cubed butter. Work the butter into the flour using a pastry cutter, two knives, or your fingertips until the mixture looks like a coarse meal and there are no pieces of butter larger than the size of a pea. Add in ice water and stir to combine. The mixture should just come together into a ball, add additional ice water, 1 tablespoon at a time, if dough seems dry. Form the dough into a disc, cover tightly with plastic wrap, and chill for at least 1 hour. On a well floured surface, roll out the dough to 1/4" thick. Use a biscuit cutter, a cup or a bowl about 3 1/2-4" in diameter and cut out rounds of dough. Fit each round into the cup of a buttered muffin tin, pushing the dough up the sides. Chill dough while the filling is prepped.

For the filling:

Preheat oven to 375F. To cut the apples and remove the core, place the apple upright and make a cut about 1/8" from the center of the apple - basically making straight cuts around the core. Repeat on the remaining sides, you should have 2 large pieces, 2 small pieces and the core. Using a mandolin or a very sharp knife, cut the apples very thinly into half moons. Toss the apples with the lemon juice. Melt 2 tbsp of butter and combine with 1/4 cup of brown sugar. Pour mixture over the apples along with lemon juice and toss to combine. Microwave apples for about 1 minute, until soft and pliable enough to roll. Melt the remaining 2 tbsp of butter and combine with remaining 1/4 cup of brown sugar. Brush the bottom of each dough cup with the mixture. To form the roses, place about 10 slices of apples on a flat surface, laying them out horizontally and consistently with the skin side facing you. Place each slice so it overlaps the previous slice by half. Begin tightly rolling the apples from one end to the other. Once you've got the basic rose shape, pick up the apples and add any additional apple "petals" around the outside, depending on how large you want the rose to be. I used about 12-18 slices per rose. Put an apple rose in each cup of the muffin tin and bake for 25-30 minutes at 375F until crust is golden and apples are cooked through. Warm the strawberry preserves in the microwave for about 30 seconds. Brush preserves over each apple rose to glaze.