Thursday, September 29

Apple Rosette Tarts




When in a bind and needing to make an impressive dessert for company, I always turn to some form of a pie or tart. I always have pie crust or puff pastry on hand and can easily whip something up with fresh fruit or even a custard.

For a couple years now, I have seen many recipes and tutorials circling the Internet for apple rosettes. I am always in awe of their simple beauty, and have just never taken the time to try my hand at it. When my sister came over last weekend and we had a baking palooza of sorts, we were sitting around trying to decide what to make next. I was like... we've got frozen pastry and 8000 fresh apples. Lets try making some roses!

We stumbled and had to figure it out the first couple rounds. But then we figured out a method to ensure the apples were flexible enough to roll without destroying the pastry strips.

In the end after they were baked, I was so impressed with how simple they were, yet so pretty!










Apple Rosette Tarts 
Ingredients:
1 sheet of puff pastry
2 large apples
1 small pan of boiling water
The juice of half a lemon
1/2 cup sugar
1 tbs cinnamon
1/4 cup unsalted butter, melted
Powdered sugar for dusting  

Directions:
Preheat oven to 375 degrees. 

Bring a pot of water a boil.

Meanwhile, core apples and slice thinly into half moons. 

Toss with lemon juice. 

Add apple slices to a boiling water for about 30 seconds, and remove and drain. 

Roll puff pastry out to be about 1/8 of an inch thick. 
 Brush the entire sheet with melted butter, and using a sharp knife or pastry cutter, cut the pastry into 1 inch strips. Making sure to cut it the long way.

In a small bowl, mix sugar and cinnamon together. Sprinkle over the top of the pastry.

Arrange apple slices on each strip of pastry. They should slightly overlap each other, and the skin side should sit about 1/4 of an inch higher than the top of the pastry strips. Fold the bottom of the pastry up over the bottom of the apple slices.

Carefully Roll the pastry into a pinwheel. Place into greased or lined muffin tins. Bake for about 15-20 minutes or until they are golden brown. 

Serve warm with a dusting of powdered sugar. 

15 comments:

  1. These are so fancy pants!! Love this recipe!

    ReplyDelete
  2. When you roll out the pastry, are you looking down on a placemat or a bowling alley? Horizontal or vertical? Basically, are the 1 inch wide strips cut long or short? I talk to kids too much...

    ReplyDelete
    Replies
    1. They are cut long! I'm going to do a video soon demonstrating how it's done! I'll link to it.

      Delete
  3. Bellissime da vedere e certamente ottime da mangiare

    ReplyDelete
  4. Why is everything you make SO PRETTY?! Seriously these tarts are just gorgeous and I wish I had a few of them for breakfast tomorrow!

    ReplyDelete
    Replies
    1. Ha. I'm not sure everything is ;) but thank you!!

      Delete
  5. These are elegant. They are the perfect dessert for after dinner or would be perfect for breakfast. Great job!!

    ReplyDelete
    Replies
    1. Thank you!! We ate them for brunch the next day ;)

      Delete
  6. These ARE super impressive - if you took these to a dinner party, everyone would be floored! I have to try my hand at them!

    ReplyDelete

Comment: