Apple Rose Tart for Two
A showstopping apple rose tart, made with puff pastry and one apple. A nice dessert or snack for celebrations like Valentine's Day or during the holiday season.
Ingredients
Apple Roses
- 1-2 apples (NOTE 1)
- 1/2 lemon juice
- 1 tablespoon light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon butter
Puff Pastry Crust
- 1/2 teaspoon butter
- 1/2 sheet pastry dough thawed
- 1/2 tablespoon apricot preserves
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- On a lightly floured counter, cut a sheet of puff pastry in half. Roll the half sheet just a little thinner. Cut a circle, a little bigger than the diameter of a 5-inch ceramic pie dish. The dough has to also cover the sides of the pie dish. Brush the dish with melted butter and place the puff pastry circle in the dish and lightly press down and onto the sides. Cut off excess and place the dish in the fridge until you'll need it.
- Cut the apple in half and take the core, stem and stamen out. (NOTE 2)
- Slice the apple very thin. Slice from top to bottom, so you get half slices or slice side to side and cut the slices in half. If you have a mandoline, use that as that produces a consistent thickness. (NOTE 3)
- Transfer the slices to a bowl. Add lemon juice, sugar, melted butter and salt and mix carefully. Make sure all slices are covered with the mix.
- Place the bowl in a microwave and heat for 1 minute on high heat. Check after one minute. When the slices are pliable you're done, if not heat a little longer. Transfer slices to a sieve or colander, allow to drain and cool.
- Mix the apricot preserves with the cinnamon and brush the bottom of the puff pastry with it.
- Line up 3-4 apple slices, overlapping on the short side, and roll them up. Place your first 'rose' onto the puff pastry, against the wall of the pie dish.
- Continue making roses until your tart is full. If any gaps are showing, fill this up with apple slices or an additional rose.
- Place the Apple Rose Tart for Two in the oven and bake for 40-45 minutes. The pastry dough will turn brown and flaky. (NOTE 4)
- Transfer the dish onto a wire rack and cool. As soon as you can, take the tart out of the pie dish and cool further on a wire rack.
- Cut in half and serve.
Notes
- Select a juicy apple with a nice colored skin. I used Honey Crisp.
- In order to core an apple, I always use an apple corer or a melon baller. Its a handy little kitchen too. The stamen of the apple (also called calyx) is the blossom end of the apple, opposite the stem.
- The thickness of the apple slices are important. Paper thin is too thin. You'll need to see some skin, about 1/16 of an inch. If you don't have a mandoline, cut with a knife and try to cut to a uniform thickness.
- If the apple slices are turning brown, cover the tart with aluminum foil and continue baking.
Nutrition
Calories: 123kcalCarbohydrates: 27gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gSodium: 335mgFiber: 3gSugar: 18g