Estimated reading time: 6 minutes
Apple rose pastries are a delicate rose tart creation. They are made by rolling thin slices of apple between sweetened puff pastry.
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Table of contents
These little tartlets make the perfect morning tea or high tea idea for any special occasion. The crisp, sweet pastry, smeared with jam and stuffed with fluted apple slices tastes as lush as it looks. These treats may appear to be the work of a skilled pastry chef, but they are actually simple to prepare. Once you have made one of these little rosettes you will find yourself rolling them like a pro!
In case you are wondering what jam I used to brush the pastry it was my Spiced Sugar Plum Jam. You can use any type of jam, I would love to try my Pineapple and Passionfruit Jam with this recipe.
Outlined below are a few handy tips that will make the whole process simple.
Tips for Rolling Roses
- Start with cool pastry, and don't let it get too hot.
- Do not cut apples too thickly or they won't curve when rolled.
- Microwave the apples until they can bend without breaking.
- Drain apples properly to avoid over-wetting the pastry.
- Allow the apples to cool so they don't heat the pastry making it difficult to roll the apple rose.
- Work on one strip of pastry at a time.
- Grease the muffin tin to avoid the pastry roses from sticking.
- Remove apple tarts as soon as cooked to avoid sticking.
High Tea Ideas
When my daughter was smaller we used to make a habit of searching out the special venues serving high teas where ever we traveled. One of these venues included Raffles in Singapore. I can imagine these little pastries being right at home on one of their serving platters.
Perhaps served alongside some fluffy scones, some beautiful pink macarons, or pretty madeleines. My favourite tiffin at Raffles was the mini Banoffee tart. I may have to recreate that little work of art just so I can sample them again. But first, I have to share a memory, something I wrote for another article.
Taken from a published article I wrote in 2013
"I thought Anais would enjoy the banoffee tart as much as I did so I placed two on my plate, one for us each… I ended up eating both. Then came the third tart. Anais had brought a tart to the table for herself. She liked the look of it but decided not to eat it. It is tough being a mum, but I didn't let it go to waste 😉"
Gourmet Getaways 2013
Have you taken your little ones to high tea? What was your favourite experience? Is there one particular sweet or savoury dish, you love seeing on the menu?
Step-by-Step Apple Rose Rolling Pictures
Although these tarts are really quite simple it is a little bit difficult to describe the process. I have put together a succession of pictures to illustrate the instructions in the recipe method.
FAQ Apple Pastry Tarts
You can choose any jam to spread over the pastry although it is best to choose something without lumps of fruit or you may have trouble rolling the pastry.
There are two possibilities, you are making these on a hot day. The solution would be to place the pastry in the fridge for a few minutes to cool. Or the apple is too hot. If the apple is hot, drain the water and place the apple on absorbancy paper to dry and cool before placing them on the pastry.
Yes, you can omit the jam. If you do this I would suggest coating the pastry in butter prior to adding the cinnamon sugar.
Simply cover the tarts with aluminum foil to protect the apple until the pastry is cooked.
As the jam cools it will set. It's important to remove the tarts before the jam has a chance to set.
They should keep two or three days. They will be crisper and fresher if you warm them in the oven at 130 degrees Celsius for 15 mins prior to serving.
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Apple Rose Pastry Tarts
Equipment
- 1 Mandolin
Ingredients
- 2 sheets Puff Pastry
- 110 g jam flavour of your choice - heated
- 70 g caster sugar
- 1 teaspoon ground cinnamon
- 6 red apples small
- 1 teaspoon icing sugar dusting
- 1 lemon juice only
- 3 cups water
Instructions
Pastry Preparation
- Arrange the pastry sheets on the bench, and flour to prevent sticking.2 sheets Puff Pastry
- Roll the pastry out length ways only until it is 30 cm long.
- Brush each sheet with warm jam until completely covered.110 g jam
- Combine the cinnamon and sugar in a bowl and sprinkle over the pastry.70 g caster sugar, 1 teaspoon ground cinnamon
- Cut each piece of pastry into 6 strips along the shorter edge.
Apple Preparation
- Place water and lemon juice in a large bowl.1 lemon, 3 cups water
- Core the apples, then cut them in half.6 red apples
- Using a mandolin or a slicer cut 2mm half moon slices of apple.
- Place the apples in the water.
- Microwave the apples for 3-5 minutes at a time until they a partially soft and flexible, but not overcooked.
Assembly
- Preheat the oven to 180 degrees Celsius
- Prepare a muffin tin by spraying it with oil.
- Dry off 8-9 apple slices and place them along one strip of pastry. Overlapping them with the red skin facing out over the pastry.
- Allow enough pastry at the bottom of the apple to turn the pastry up over the apple to encase it.
- Starting from one end, roll the pastry and apple up to form a rose. If any apple comes loose, push it back in.
- Place the apple rose in the muffin tin.
- Repeat until complete
- Bake for 30 minutes or until the pastry is golden. After 30 minutes continue to check the pastries often until they are cooked properly. If the apple begins to brown before the pastry is cooked, cover the apple in aluminum foil so the top stops browning.
- To serve dust with icing sugar.1 teaspoon icing sugar
Notes
Nutrition
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Happy Cooking
j xx
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