Cinnamon Apple Rose Tarts
Edible SLO
May 11, 2021
Riley Yahr, a Cal Poly alum and blogging force behind the modern vegetarian website, Mixed & Measured, sends us off with a very fall treat.
If apple pie and cinnamon rolls were to meet and create a next level dessert, perhaps they’d birth the cinnamon apple rose tart. The tart features the flavors of autumn spoils, and makes for a sweet dessert, treat or a morning pastry. It’s surprisingly easy to make, though it is helpful to have a mandoline slicer. You will want the apple slices to be very thin so they can easily roll without breaking. If you do not have a slicer, a trick is to cut the apples as thinly as you can, and then microwave them for about 30 seconds, until they are soft enough to be able to roll.
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Ingredients
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| 1package puff pastry | |
| 3 granny smith apples | |
| 1/4cup lemon juice | |
| 1/4cup dark brown sugar, plus a few more pinches for sprinkling | |
| 1/4cup cane sugar | |
| 1teaspoon cinnamon | |
| 1/4teaspoon ground nutmeg | |
| 1/4teaspoon ground allspice | |
| 1/4teaspoon salt | |
| coconut oil |
For the icing
| 3/4 cup powdered sugar | |
| 2tablespoons half and half (or milk) |
Directions
1.
Thaw puff pastry according to package instructions. Preheat oven to 350 degrees F.
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2.
Cut the apples into quarters and remove the seeds. Using a mandoline, slice each quarter into 1/8-inch thick slices. If you do not have a mandoline slicer, cut the apples as thinly as you can and then microwave for about 30 seconds, or until soft enough to be able to roll. The slices should be very thin, almost translucent. Add slices to a large bowl, then pour the lemon juice over the slices and toss to coat. Mix in the sugars, cinnamon, nutmeg, allspice and salt.
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3.
Unfold the thawed puff pastry sheets and cut each sheet lengthwise into 3 equal strips, so you will have a total of 6 strips. Beginning with 1 strip of pastry, gently roll it out with a rolling pin to slightly thin and lengthen it. Brush the top side with coconut oil. With the coconut oil side face up, arrange the apple slices on the top half of the pastry dough, overlapping each slice. Sprinkle brown sugar over the slices. Fold up the bottom half of the pastry dough. Pinch the ends. Roll up to create the apple rose, then pinch the end to secure. Repeat the process with the rest of the pastry strips.
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4.
Place the apple roses in a 6 cup jumbo silicone muffin pan. If using a tin muffin pan, grease with coconut oil. (Tip: Grease the top of the muffin tin to prevent sticking if the tarts puff over the top.) Bake for 30-35 minutes, until browned. While the apple rose tarts are cooling, make the icing by combining the powdered sugar and half and half. Mix until smooth, then drizzle over the apple rose tarts.
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