Apple Rose Tart

I posted this originally on Valentine’s Day back in 2017. When I was looking back at recipes I knew right away that this was going to be one of the first that I updated and re-shared with all of y’all. This recipe was a huge hit and I have made it many times. It is a favorite that I make for Mother’s Day. Ma loves them so much.

Original Feb 14,2017 Post:

I don’t know about all of you but I love food and everything to do with food including all the gadgets in the kitchen. Welcome to another week of Tasty Tuesday where you will find anything from a recipe to tips on washing dishes! Just kidding cause, I hate to wash dishes and will get out of it if I possibly can and do most nights! I know that yesterday I promised you all french toast but last night Ma asked me to make something different.

So instead this week I am giving Apple Rose Tarts! These tarts are not only beautiful to look at but also totally fabulous to eat. I made these not only for Ma but for an afternoon tea that I will be having this afternoon. Any left overs will be eaten at the viewing party I will be having this evening. Yep! Valentine’s Day is busy here. 

INGREDIENTS

• 1 apple
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1 to 2 sheets puff pastry
• 1/4 cup cream cheese
• 3 tablespoons sugar
• Cinnamon

INSTRUCTIONS

1. Remove the core and thinly slice the apple.
2. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices and set aside.
3. Roll out the puff pastry and cut into 4 even strips.
4. Spread cream cheese and sprinkle sugar onto the puff pastry strips.
5. Arrange the apple slices vertically on half of each puff pastry and sprinkle cinnamon on top.
6. Fold the puff pastry lengthwise on top of the apple slices and roll up. Place the apple pastry rolls into greased muffin tins.
7. Bake for 40 minutes at 375 degrees F.

Recipe Notes

• I use a metal muffin pan that I found at Walmart. It is nothing special but you can use one of the silicone ones. I like the metal one for this because it has better structure and will keep my roses nice and tight, keeping them together.
• While you may be tempted to use a flavored cream cheese I don’t recommend it. They don’t run out as well. At least not for me. I have found that the plain work the best.

These are so goo good and I thought adding a few notes that I have discovered along the way would be helpful. I do these when I am hosting brunch from time to time. I try to not do them often so they are a real treat when I do. Everything things I spend hours creating these puppies but that’s not true. It does take me a little while to get them put together but no more than baking a cake from scratch or making bread.