Apples are timeless. There are thousands of different types of apples (around 7,500!), and similarly, thousands of different apple recipes. Unsurprisingly- or at least I hope you aren’t surprised- my favourites are the plethora of apple-based sweets. With yesterday being national apple pie day, I thought it was only fitting to make these rose apple tartlets. They have the same charm as an apple pie, but are miniature and with a gorgeous design.
You may have seen rose apples on pinterest and the like before and been impressed- I know I was. However, as beautiful as they are, they’re actually rather simple to make. I’ve found them to be a treat that is very much low investment and high reward. They’re also incredibly versatile. As you can see in the image, I made two traditional roses and experimented with two succulents. With a bit of practice and imagination, you can easily customize these rose tartlets to suit whatever your needs are. Additionally, they have near limitless flavoring options, since you can use just about any sweet condiment, syrup, or glaze as flavoring. I listed a few such flavoring options in the Notes & Variations section below.
Yield:
Prep Time: 15m | Cook Time: 25-30m | Total Time: 45m
INGREDIENTS FOR THE PASTRY DOUGH
2/3 cup all-purpose flour, + for rolling
1/4 tsp salt
1 1/2 tsp sugar (adjust for personal pref)
1/4 cup unsalted butter
1-2 tablespoons cold water
INGREDIENTS FOR THE APPLE FLOWER FILLING
1 medium-large apple (I used a pink lady for mine)
2 cups water
3 tbsp lemon juice
cinnamon (optional)
1-2 tsp honey (or another sweet condiment, glaze, or syrup of your choice)
2 tsp melted butter (for brushing on top)
INSTRUCTIONS
Preheat the oven to 350 F and grease a muffin tin with butter or spray it with cooking spray.
Combine flour, salt, and sugar in a bowl. Then, chop in butter (either room temperature or cold) and mix. The dough texture should be crumbly at this point.
Add cold water 1 tablespoon at a time until the dough is workable. Be careful not to mix the dough too much, or it will become stiff.
Cut circles out of the dough and mold them to the muffin tin to form little cups.
Coat the inside with honey or a flavoring of your choice. You can add cinnamon here if you’d like, or put it on the apples right before they go into the oven.
Pour the 2 cups of water into a separate bowl and stir in the lemon juice.
Core and slice the apple as thinly as possible. Then, immediately put the slices into the lemon juice. It’s best to use a mandoline for this part if you have one, but a sharp knife will work as well. Cut different shapes if you want to try different designs.
Layer the apple slices over each other in a circular pattern, working inwards. You can make the rose core by rolling an apple slice with your hands and inserting it in the center.
Brush the tops of the tarts with melted butter.
Bake for 25-30 minutes.
Serve!
NOTES & VARIATIONS
You may have noticed that my rose apples are a caramel hue, instead of the soft pink that you often see in other pictures. This is partially dependent on the type of apple used, but you can also brush your apple slices with pink food coloring before baking to make them look more rose-like even after being cooked.
caramel
maple syrup
chocolate syrup/nutella
jam or fruit preserves (my favourite option)
almond butter
honey-vanilla sauce
Happy tea-sipping! ☕
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