Words cannot describe how good these are so basically my message to you is you have to make some yourself (they’re far simpler than they look) to find out how AMAZING and WONDERFUL they are. I saw a picture of these a while ago and I’ve finally got around to making some and I adore them. They’re so cute and sweet in how they look and how they taste! The only hard part about making these for me was the fact I was accosted by my dog as soon as the first chop of an apple echoed through the kitchen (they are her ultimate favourite things but, sorry dog, I’m making rose apple tarts! (She did manage to beg her way to one or two slices…))
(If making rather than buying – for the pastry) around 1 hour
(For the rose apples) around 35 minutes
You will need…
(For the pastry)
🌸 250g whole wheat pastry flour or plain flour (look for unbleached if living outside of the UK), and a little extra for rolling etc
🌸 250g butter (I used olive butter)
🌸 150ml cold water
🌸 Scant 1 tsp salt
(For the tarts)
🌸 2 apples (I used pink lady apples because they’re sweet)
🌸 Bowl of cold water
🌸 Cinnamon to taste (optional)
🌸 Icing sugar to decorate (optional)
🌸 (If using shop bought pastry) 1 sheet ready roll puff pastry
How to make the pastry: (skip to how to make the apple tarts if using shop bought pastry)
1) In a large bowl, sift the flour and salt, add the butter and mix together loosely with your fingers. Mix until all the flour is blended into the butter.
2) Make a well in the middle of the mixture and add about 1/3 of the water, mix until you have a dough like consistency. Cover with cling film and refrigerate for 20 minutes to allow time for the dough to rest.
3) On a lightly floured surface, turn out the dough and kneed gently. With your hands, form into a rectangular shape, then roll in one direction only, until it is 3 times its original length.
4) Fold the bottom third up into the centre, then the top third down over that. Turn the dough 90° to the left or right, and roll out again to three times the length. Fold like before, then cover with cling film and refrigerate again for at least 20 mins before rolling to use.
1) Preheat your oven to 190°C. Chop the apples in half, core them, and then using a sharp knife or a mandolin, thinly slice the apples (make sure you leave the skin on!).
3) I used individual silicon muffin cases but you can use a muffin tin just the same (if you do use a tin then lightly spray with oil so they don’t stick). On a lightly floured surface, roll the pastry if necessary to make it long enough to cut into 6 equal strips of about 5cm in height, and 30cm in length.
6) Roll from one end to the other to form the roses; place in the muffin case/tin and sprinkle with cinnamon, repeat for all slices of pastry and then bake in the oven for around 40 minutes until the centre part is cooked.
And that’s it, voila! They look so so elegant and fancy like you’ve spent hours holed up in the kitchen, when, in reality, (especially if you use ready roll pastry), you’ve literally just had to spend 6 minutes cooking apples, then rolling them into a muffin shape…(not that you need to tell any guests or taste-testers that!)