Rose Apple Tarts
I love the look of these tiny pastries! They are light, flaky, not too sweet – and what’s better than flowers you can eat?
- In a food processor combine the flour, salt and sugar. Pulse a few times to blend. Add in the butter. The butter should be cubed and chilled, it doesn’t have to be super cold, but it shouldn’t be warm. Pulse until the butter is broken up into pea sized chunks.
- Slowly add in the apple juice – water is fine if you don’t have any apple juice on hand. You may not need all the liquid, so start with half and slowly add in the rest. Pulse your food processor a few times to combine. Don’t overwork the dough. It won’t come together completely and should still be a bit crumbly.
- Pour the dough onto a large sheet of plastic wrap. Use the plastic wrap to form it into a disc, wrap it well and refrigerate the dough for at least an hour.
- Roll out the dough between two pieces of plastic wrap – this will help you roll it out easily. Use a cookie cutter to cut out small circles.
- Place the dough rounds into a mini cupcake tin. If you don’t have one, you can place the dough rounds on a parchment lined baking sheet, just be delicate with the tarts, since you won’t have a built in border to help you.
- Bake the dough for 5 minutes at 350 degrees. We’re not cooking it all the way through just helping it set up before adding the apples so that the apple liquid doesn’t disturb the pastry.
For the Apple Filling:
- Make a syrup by combining the juice of 2 blood oranges, sugar and vanilla extract in a large bowl. Whisk together until the sugar is dissolved. Use the most vibrant oranges you can find- they vary pretty dramatically in color as you can see in the picture below!
- Peel the apples, save the peel, and then keep peeling the flesh of the apple.
- Let the apples soak in the blood orange syrup for 5-10 minutes. The blood orange juice will turn the apples a rosy pink color and flavor the tarts. If you like a tarter dessert try using one blood orange and one lemon for juice.
- Assemble your tarts by rolling the apple flesh into a little bud shape and keep adding until you have a full rose. Make sure the outer most layer is made with the apple skin so it looks as floral as possible.
- Pour a little of the leftover blood orange juice syrup over each mini tart and bake for 10-15 minutes until the apple is cooked through and the pastry is just browned.
If you want to make a larger apple tart use the same recipe then, peel the outer skin of the apple and slice the rest of the apple very thinly. Cut the the apple slices in half. Start at the edge of the tart dough and overlap the thinly sliced apple halves working towards the center. When you get to the middle use the apple skin to form the inner part of the rose.