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Apple Roses

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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 the the effect is truly memorable!

A photo of multiple apple rose tarts.

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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 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.

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.

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!

A photo of pastry crust cut out into mini tart shape.

The sweet cookie-like pastry shell is more easily workable than a standard butter crust.

A photo of tart shells on a marble table.

I love the promise of tarts in the making!

Plastic form pressing into pastry crust to push it down.

If you have a pastry stamp it’s much easier to get a more uniform shell.

A photo of Tart shells ready to be baked.

Ready to go in the oven as soon as I pierce with a fork.

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

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!

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

Toss the slices with the lemon butter sugar mixture.

A photo of baked tart shells ready to be filled.

I love that this pastry crust doesn’t puff up in the oven!

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

Tart shells are filled with sugar, cinnamon and butter both for taste and to help anchor the “petals.”

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.

A photo of baked Rose Apple Tarts on a copper cooling rack.

And ready to eat. Not going to lie, they take a bit longer than a regular apple tart but well worth the effort!

A photo of Rose Apple Tarts on a marble table.

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

This simple but delicious apple and blueberry galette

Super CUTE apple pie cookies

A classic French apple tart

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!

Print
An apple is peeled and rolled up to look like a single rose and baked into a rose apple tart.

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 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 tarts
Calories 134 kcal
Author John Kanell

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)

  1. In a small bowl, whisk the cream and egg yolks together. 

  2. In a food processor pulse the flour, butter, sugar, and salt until it's in roughly pea-sized pieces.

  3. While the machine is running drizzle in the cream just until the mixture comes together. 

  4. On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough. 

  5. Form the dough into a disk, wrap with plastic and chill for a few hours or overnight. 

  6. 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.

  7. 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.

  8. 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!)

  9. Allow to cool in the pan.

For the Filling

  1. 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.

  2. Add about 1/2 tablespoon of the mixture to each tart.

For the apples

  1. Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.

  2. 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. 

  3. 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.

  4. Roll the slices into a rose shape. Place on tart and arrange petals to your preference. 

  5. 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.

Nutrition Facts
Apple Roses
Amount Per Serving (1 tart)
Calories 134 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Cholesterol 12mg 4%
Sodium 83mg 3%
Potassium 12mg 0%
Total Carbohydrates 12g 4%
Sugars 9g
Protein 1g 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Discussion

  4. Suheda says

    April 23, 2017 at 5:12 pm

    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.

    Reply

    • John says

      April 25, 2017 at 6:25 pm

      Hi Suheda — You can simmer them in the liquid for a couple minutes to soften them. Hope that helps! Best, John.

      Reply

  8. Angie S says

    June 20, 2018 at 12:56 am


    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!

    Reply

    • John K. says

      June 20, 2018 at 4:39 pm

      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

      Reply

    • Jodi says

      November 10, 2018 at 11:02 pm

      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!!!!

      Reply

      • John K. says

        November 12, 2018 at 9:32 am

        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

        Reply

    • John K. says

      January 29, 2019 at 1:38 pm

      Hey Hannah,

      You can store the leftover pasty in the fridge for two to three days. You can also store it in the freezer for up to one month.

      I’m happy you like the recipe!

      Best,

      John

      Reply

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