Rosy Apple Tarts

When Liz and I hang out together, we tend to pick a baking project to accomplish while catching up.  See our butternut squash pie for an example!  Liz nominated these apple tarts for our project this past weekend, since she had seen on one of her favorite baking blogs and knew we were up to the task.
And dare I say it...but wouldn't these be adorable for Valentine's Day?  I'm sorry!  I'm sorry!  I take it back!  No need to get ahead of ourselves, nothing to see here!  Just two girls baking apple tarts that look like rose bouquets, nothing out of the ordinary!
We thinly sliced our apples (we discovered that the thicker slices didn't roll up and stay together, so the thinner the better!).
We made a mixture of cinnamon and sugar and sprinkled some into a large saute pan heated to medium heat.  When the sugar started to melt, we laid down a layer of apple slices and cooked them for about a minute, not turning them over!  When they were done, we set them onto a plate and cooked another batch.
Liz cut pre-made pie dough and inserted it into the bottom of the tart pans I have (that Liz gave me for my birthday a couple years ago!)  We added a layer of toasted walnuts in the bottom of the tarts, then started rolling our apples to look like roses!
The ones with more cinnamon sugar on them rolled easier and stayed together, and like I said, the thinner slices worked here, and sadly we had to eat the thicker ones.  Such a tragedy!
It took a lot of apples to create one tart!  I think we had about one apple sliced up per tart. 
By the end of 3 meticulous tarts, we decided to just use up the thicker slices that didn't work to make roses with, and pile them into the last tart we had prepared with pie crust, haha.
We melted some sugar to create a glaze to spread on top of the apples.  The blogger told us to add water, which just made the sugar seize and it wouldn't turn into a beautiful glaze.  We remelted it as best we could (throwing away the helpless rock of sugar), then just added some brown sugar to the mix to make sure it would be syrupy and delicious, haha
Liz expertly painted on the glaze to make sure all the apples were covered.
Then we baked them!
We sacrificed the boring apple tart so that we could enjoy one together before she had to head back home!
It was delicious! 
We packed up two in a foil lined shoebox so that Liz could share one with her mom, and bring the other home to her boyfriend to enjoy.
And I was left with one delicious one all to myself!
The full instructions are on Eugenie Kitchen, so if you would like to make these, see her website!  Her tarts were so adorably small!  To adapt the recipe to Liz and my version:

Ingredients for tarts:
4 apples, thinly sliced
5 tablespoons sugar
1 teaspoon cinnamon
1 roll of pre-made pie crust
4 tablespoons toasted walnuts, chopped

1/2 cup sugar
1/4 cup water
  • Heat a large saute pan to medium heat.  Sprinkle in about 1/2 a tablespoon of the sugar mixture and when it begins to caramelize, lay a uniform layer of apple slices and cook for about 1 minute.
  • Remove the slices to a plate, sugary side up, and repeat with all of your apples.  (We didn't have many issues with the apples sticking to each other, just keep placing them sugary side up)
  • Divide the pie crust evenly into your four tart pans, pressing it into the edges.
  • Sprinkle the walnuts evenly into the bottom of each tart.
  • For the apple roses, pick a small slice and roll it.  Keep rolling apple slices around the outside until you are happy with the look of the rose.  The rose sizes can vary, or stay all the same size.  It's up to you.
  • Preheat your oven to 375 degrees.
  • While your oven is preheating, make the sugar glaze.  Heat the 1/2 cup of sugar in a heavy bottomed pot.  When it starts to melt and is turning light brown in color, add your water and continually stir to make sure the sugar doesn't seize up.
  • Brush the tops of the tarts with the sugar glaze, and bake for about 15 minutes.  We just needed to bake the crust, the apples didn't brown much.

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