This show stopping Apple Tart Roses with Caramel Sauce is made with a crust of your choice and these gorgeous apple roses are glazed with Apricot Preserves. Serve this at your next special occasion this fall and impress your family and friends with this beautiful and delicious dessert.
Autumn is here, and what better way to enjoy the bounty than with apples and with Apple Tart Roses glazed with Apricot Preserves.
With the beauty of the rose and the apple flavors brushed with apricot, brown sugar, and butter, you have the perfect apple dessert or afternoon snack.
That makes these mini apple roses a veritable feast for the eyes and the taste buds. They may look fancy, but they’re surprisingly simple to make.
I recommend using Honeycrisp apples, but if not available, try Pink Lady or a Braeburn is a good alternative. The apples to be crisp, firm, sweet, and a bit tart with a pinkish hue on the skin.
You can shortcut this recipe by buying already made pie dough. Of course, your favorite pie dough recipe is always the best, but in a pinch, it can be a lifesaver.
Roll out the pie dough to around a 1/4-inch thick. Next, take the cookie-cutter or what ever you use and make your rounds. Place them in the chilled muffin tin. Put back in the refrigerator.
While they are chilling, begin slicing your apples. I have an apple corer I used, which was very helpful. Next, take the freshly squeezed lemon juice and cover the apple to prevent browning.
Now its time to make the brown sugar, butter, and preserve sauce. Once that is heated, pour over the apples. It just smells of fall. Yummy!
Pour the mixture over the apples and let sit for about 10 to 15 minutes or until pliable to use.
It’s time to make the roses!
Line the apple slices on a cutting board. It’s important to overlap the slices horizontally. Finally, begin rolling the slices into your rose.
Remove the chilled tart from the refrigerator, and place each rose into the pastry. You may have to arrange to get the rose more in place. Now it is time to bake the apples.
When the cooked apples come out of the oven, they are lightly browned and sizzling. They are ready to eat.
Served warm with a scoop of vanilla ice cream and enjoy!
Apple Tart Roses with Caramel Sauce
Ingredients
- 1 Pie Crust – or your favorite pie crust recipe
- 3 Honeycrips Apples – cored and sliced into 1/16-inch thin
- 1/4 C. Lemon Juice – freshly Squezzed
- 4 Tbsp. Unsallted butter
- 1/2 C. Light brown sugar – tightly packed
- 2 Tbsp. Apricot Preserve
- Powdered Sugar – for dusting the tart
- Vanilla Bean Ice Cream – can be dairy-free if desired
Instructions
- Chill a mini muffin tin while preparing the dough.
- Prepare the pie dough as instructed. Once ready, roll out on a lightly floured surface about an 1/4 of an inch think; using a 3 to 4inch cookie cutter, biscuit cutter or a cup, punch out rounds. Remove muffin tin from refrigerator. Gently press rounds into each well. Transfer pie crust-lined muffin tin back to refrigerator to prepare filling.
- Core the apples. Using a very sharp knife, cut the apples into half-moon shapes 1/16-inch thin. Place in a large bowl, add the lemon juice, and toss to coat. Place the brown sugar, preserve, and butter in a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined.
- Pour the mixture the over apples slices and toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and discard liquid in a bowl. Set aside.
- Start with about 10 slices, laying the slices out horizontally, skin side toward you, overlapping the previous apple by half.
- To form roses, arrange about 10 apple laying the slices horizonally in a straight row,skin side towards you with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into each pie crust. Repeat rolling apples until all pie crusts are filled.
- If it is easier to make the rose with your hands, place the apples between your fingers one at a time and keep adding the apples until you get a coil for the apples. Refrigerate for 5 minutes.
- Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
- Bake until the crust is golden and apples have cooked, about 30 minutes. If apples start to brown faster than pie crust, lightly place aluminum foil on top.
- Take the tarts out of the muffins tin. Place on a rack to cool. To serve – place on a platter or on a single dish. Sprinkle with powdered sugar, and if desired, serve with ice cream or a dairy-free ice cream.
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