Go Back
+ servings
An apple rose tart on a white marble table

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
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 tarts
Calories 134kcal


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


  • 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


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.



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.


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