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. I love the combination of sweet apples with the zing of lemon.
These mini tarts are not difficult to whip up but definitely make a statement and you won’t forget their amazing taste!
A Few Hints and Tips
- 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.
Let’s Go Over the Steps!
The sweet cookie-like pastry shell is more easily workable than a standard butter crust.
I love the promise of tarts in the making!
If you have a pastry stamp it’s much easier to get a more uniform shell.
Ready to go in the oven as soon as I pierce with a fork.
Slice as thinly as possible. Several of these slices are too thick… You can use a nice mandolin to get these slices or a sharp knife and a little patience!
Toss the slices with the lemon butter sugar mixture.
I love that this pastry crust doesn’t puff up in the oven!
Tart shells are filled with sugar, cinnamon and butter both for taste and to help anchor the “petals.”
Ready for the oven! You won’t be baking them long, just enough to warm the filling and soften the apples a bit more.
And ready to eat. Not going to lie, they take a bit longer than a regular apple tart but well worth the effort!
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!
Rose Apple Tarts
Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing!
Ingredients
Pâte Sucrée
- 3 large egg yolks
- 1/4 cup heavy cream 60mL
- 1 cup unsalted butter 227g, cut into one inch cubes
- 2 3/4 cup all-purpose flour 330g
- 1/3 cup sugar 75g
- 1/4 tsp salt 2g
Filling
- 4 tbsp melted unsalted butter 56g
- 1/3 cup sugar 75g
- 1 tsp vanilla 5mL
- 1/2 tsp cinnamon 1g
For the apples
- 2 large apples
- 1 lemon juiced
- 3 tbsp unsalted butter 42g
- 1/4 cup sugar 50g
Instructions
For the Pâte Sucrée (Makes two crusts)
In a small bowl, whisk the cream and egg yolks together.
In a food processor pulse the flour, butter, sugar, and salt until it's in roughly pea-sized pieces.
While the machine is running drizzle in the cream just until the mixture comes together.
On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.
Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.
Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use.
Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.
Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they don't burn!)
Allow to cool in the pan.
For the Filling
Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well.
Add about 1/2 tablespoon of the mixture to each tart.
For the apples
Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.
Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.
Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them half way though and microwaving an additional 30 seconds if some are not softened.
Roll the slices into a rose shape. Place on tart and arrange petals to your preference.
Bake at 350F for 15-20 minutes.
Recipe Video
Recipe Notes
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 overcook the apples, they only need to be softened enough to be rolled.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Can you please tell me the manufacturer of your tart pan and press set? Thanks!
Jo Anne — The tart pan and press set are from a company called “Chicago Metallic.” You can purchase it online. Thanks, John.
Hi! Could you please tell me the exact name of your pan set and where online you purchased it. I looked on Amazon and on the Chicago Metalic site and couldn’t find it. I REALLY want to make these! Thanks so much!!
Hi Christine — I just spent the last 20-minutes trying to find the exact pan online for you. Alas, I could not find it. It is possible that they discontinued that pan. I’m so, so sorry. I’m sure there are some great alternatives online. Thanks, John.
Williams-Sonoma sells a tart pan very similar for under $30. https://www.williams-sonoma.com/m/products/tartlet-baking-set/?kwid=productads-adid%5e52929354823-device%5em-plaid%5e63150630780-sku%5e3137106-adType%5ePLA&cm_cat=Google&sku=3137106&catalogId=19&cm_ite=%5b%5bADL%5d%20%5bPLA%5d%20%5bShopping%5d%20-%20Multichannel%20-%20Brand%5d&gclid=Cj0KCQjw9afOBRDWARIsAJW4nvx5CPCnnGKIUN-FU7dl6h_eg3N6ndQnSKoc-eMJmi8RQyCcImtWz3YaAjorEALw_wcB&cm_ven=PLA&cm_pla=Bakeware%20%3e%20Pie%20Dishes%20%26%20Tart%20Pans
Karen,
Thank you!
John
Amazon has this pan back in stock finally although its only available now in yellow!! And I just discovered that Williams-Sonoma also carries this pan!! Yippee now I can make your beautiful little tarts!!
Hi John! Sorry I made you search so hard to find this tart pan for me!! I finally found one exactly like yours on Amazon but they sold out! Came back in, ordered 1 arrived w/out the cutter n stamp! Tried again-SUCCESS!
They still have them – Williams and Sonoma https://www.williams-sonoma.com/products/tartlet-baking-set/
can these be made the nite before they are to be served?
Ya although they are best just out of the oven 🙂
Where did you get your mini tart pan?
It’s Chicago Metallics, they sell online. 🙂
Hi,
İ dont have a microwave (yup thats true, here in thNetherlands we dont have large kitchens). How can İ soften the apple slices…?
I really love the look and wonder how they taste like. Thank you for the recipe.
Hi Suheda — You can simmer them in the liquid for a couple minutes to soften them. Hope that helps! Best, John.
What kind of sugar did you use and does it matter what type?
Hi Paige — I recommend white sugar. Thanks, John.
YUM
The roses are so cute and nice! Great recipe to try – thank you so much for sharing it!
Elaine,
Thank you so much!!
John
First I have to say that this recipe with the simple method of making the tart shells versus puff pastry and rolling them up, is such a time saver! I do a lot of catering, and had a request to make these (up until that point, I never had). So not wanting to ruin 150 tarts, I wanted to make sure I was using the best tasting, best baking apple for these. Here is the top winner – the Jonagold! It has the best freshest taste and holds up during baking. We tested tarts made with Granny Smith, Gala, Jonagold, Fuji, and Honeycrisp. Then, we tried different methods of softening the apples, as well: The method you suggest. Next, poaching apples in enough water to cover, tossing in 2 tsp lemon juice, And lastly, using apple juice in place of the water and adding the same amount of lemon juice. The clear winner – apple juice/lemon juice! It changed the flavor and intensified it! Plus the poaching liquid was reused -so no waste! The perfect time to poach is 1min. Then when they were finished baking, I made a cinnamon (think Red Hots) glaze and brushed over the tops when they just came out of the oven… beautiful red roses – So good! Thank you for giving me the inspiration to put my own little spin on an already fabulous recipe!
Angie,
I’m so happy to hear that you liked the recipe! This is one of my favorites desserts to bake! The cinnamon glaze you made sounds delicious! I’ll have to try it out soon.
John
Angie, how did make the cinnamon glaze? I would like to try that. Also, John, what is the “pastry stamp” you mentioned? Not sure where to get that. I guess Amazon search pastry stamp? Thanks!!!!
Hey Jodi,
My stamp came with a kit I got from Sur La Table. If you don’t want to buy a whole kit I would search online for mini tart pastry stamp!
Best,
John