• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Desserts » Apple Roses

    Apple Roses

    Published: October 13, 2019 · Modified: Aug 1, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These delicate little apple tarts are beyond delicious and surprisingly easy to make! Thin slices of lemon infused apple, swirled into the shape of a rose on top of a pool of caramel on a crunchy cookie crust. They take a moment to make but the effect is truly memorable!

    A photo of multiple apple rose tarts.
    16430 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe

    These apple rose mini tarts are not difficult to whip up but definitely make a statement and you won’t forget their amazing taste, I love the combination of sweet apples with the zing of lemon!

    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.

    A Pro Tips to make apple roses

    • 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.
    • If the slices are left in their warm bath after heating for too long the color will bleed from the skin and they will have less contrast. 
    • These tarts are fine the next day but best the day of when slightly warm. 

    How to make Apple Roses

    Plastic form pressing into pastry crust to push it down.

    Roll your pastry dough out to about 1/4 an inch and cut the circles for the tarts. If you have a pastry stamp it’s much easier to get a more uniform shell but definitely not necessary. This set is from Williams-Sonoma.

    A photo of Tart shells ready to be baked.

    These are ready to go in the oven as soon as they get pierced with a fork. Docking the pastry is important because the holes provide an egress for the steam that build up during baking. If there’s nowhere for the steam to go then you end up with a puffed up balloon instead of a tart.

    A photo of apples cut up into very, very thin slices.

    While the pastry shells bake slice as thinly as possible. Several of these slices are too thick… You might be able to use a nice mandolin to get these slice, but a sharp knife and a little patience will go a long way!

    A photo of apple slices tossed in a bowl with lemon butter and sugar.

    Toss the slices with the lemon butter sugar mixture. Just before you’re ready to use them microwave the bowl with apple slices for am minute. Toss again and microwave another 30 seconds. You want the slices to be soft enough to ross but not falling apart.

    A photo of baked tart shells ready to be filled.

    Your finished tart shells should JUST be turning golden at the edges, they’ll have a final bake once those roses go in. I love that this pastry crust doesn’t puff up in the oven!

    A photo of Rose Apple Tart shells filled on a table.

    The tart shells are filled with sugar, cinnamon and butter both for taste and to help anchor the “petals.” You don’t need to use a lot. Just enough for the apple slices to hold onto.

    A photo of Rose Apple Tarts completed and ready to bake.

    Ready for the oven! You won’t be baking them long, just enough to warm the filling and soften the apples a bit more. They definitely take a bit longer than a regular apple tart but well worth the effort! 

    Frequently Asked Questions

    What are Apple roses?

    • Apple roses are very thin sliced of apple rolled into a spiral that resembles a beautiful rose.
    • They take a bit of time to make but are a STUNNING addition to the dessert table.
    • The key things to remember are to THINLY slice your apples, don’t over cook them and try to use red skinned apples.

    Can Apple Roses be Frozen?

    Sure! Just store in an airtight container. I would recommend assembling then freezing before the final bake. Defrost and bake at 350F until the roses are just warmed up.

    What kind of desserts can you make with apples?

    SO many options with apple but since you’re asking I’d recommend some of the following desserts!

    This AMAZING apple cake with a spiced brown butter frosting

    Super CUTE apple pie cookies

    A classic French apple tart

    If you love this recipe try these out!

    • Apple pie cookies with a bite taken out of one.

      Apple Pie Cookies

    • A slice of apple pie on a plate in front of the rest of the pie.

      Apple Pie Recipe

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • A piece of apple spice cake on a plate with the rest of the cake behind it.

      Apple Spice Cake

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    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!

    An apple rose tart on a white marble table
    Print
    5 from 20 votes

    Apple Roses

    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!
    Course Dessert
    Cuisine American, British, French
    Prep Time 40 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 12 tarts
    Calories 134kcal
    Author John Kanell

    Video

    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 unsalted butter melted, 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.

    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.

    Nutrition

    Serving: 1tart | Calories: 134kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 12mg | Sugar: 9g | Iron: 0.4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

    « Whoopie Pies
    How to Get Perfect Flat Cake Layers »

    Reader Interactions

    Comments

    1. Avatar for Jessica MathewsonJessica Mathewson says

      September 26, 2020 at 4:21 pm

      5 stars
      a project for those with patience! But it paid off, super cute and pretty!
      Thanks for another great recipe!

      Reply
    2. Avatar for VeeVee says

      November 24, 2019 at 6:00 pm

      5 stars
      Hi! I was wondering if you had any advice/suggestions for if I wanted to use persimmons instead of apples? Do I keep the filling the same or would you recommend a different type of filling? It’s just that I have FINALLY tasted a persimmon last week and wanted to incorporate it into our Thanksgiving dessert menu. I’ve found recipes for persimmon pies but they’re mostly custard pies and/or puddings. I want my siblings to be able to see the persimmons in the dessert 🙂 Thank you so much and btw, I love watching your YouTube channel!!

      Reply
      • Avatar for jkanelljkanell says

        November 25, 2019 at 7:26 am

        HI! I LOVEEEEEEEE Persimmons too!!! ONLY use FUYU of course. and they could be accents on for the roses lie cut into leaf shapes or just a background color for the apples. I think they will me harder to make into roses but let me know how it goes 🙂

        Reply
        • Avatar for VeeVee says

          November 25, 2019 at 6:08 pm

          Thank you so much for the prompt reply!! Yes, I had the Fuyu persimmons and instantly fell in love with them! The taste is reminiscent of an avocado snack I used to have as a child (mashed avocados mixed with milk and sugar) and I’m now OBSESSED! I’ll do some experimentation and let you know how it goes 🙂 Thank you again from a fan in the Republic of Palau 🙂

    3. Avatar for ClareClare says

      October 23, 2019 at 5:36 pm

      5 stars
      This was great! Thanks for sharing!! I love that everything you share not only is beautiful but also has flavor- your recipes are always a go to for me when I’m searching for the next thing to bake. Major inspo!

      Reply
    4. Avatar for CaitlynCaitlyn says

      October 23, 2019 at 4:35 pm

      5 stars
      I need some practice cutting my apples thinner, but this recipe was easy to follow and turned out beautifully! My family were very impressed and I’ve already been asked to make them again. Thank you!

      Reply
      • Avatar for jkanelljkanell says

        October 23, 2019 at 5:29 pm

        So happy you liked it!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Holiday Recipes

    • Oreo Balls

      Oreo Balls

    • Linzer Cookies

      Linzer Cookies

    • Thumbprint Cookies

      Thumbprint Cookies

    • Honey Baked Ham

      Honey Baked Ham

    • Eggnog Recipe

      Eggnog Recipe

    • Peanut Butter Blossoms

      Peanut Butter Blossoms

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top Recipes This Month

    • A plate with three sugar cookies with a glass of milk and additional cookies on a platter in the background.

      Sugar Cookie Recipe

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A snowman and Christmas tree cookie on a plate decorated with royal icing.

      Royal Icing Recipe

    • close up of buckeyes on a white surface

      Buckeye Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with a piece of brownie with a cup of milk and platter of brownies in the background.

      Brownie Recipe

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    16430 shares