Then wrap each tart in saran wrap and store in a freezer-safe, airtight container for up to 3 months. To freeze, first place the room-temperature tarts on a baking sheet lined with parchment paper and freeze for a couple of hours until solid. Let the tarts cool to room temperature, then transfer them to an airtight container and store them in the fridge for up to 1 week. Just gobble it up and lick your fingers when you’re done. In fact, it is super satisfying to just grab one out of the fridge and bite into it without a fork. These mini apple pies can also be eaten cold. 🙂 You can also add a dollop of whipped cream on top of your apple tartlets. Store-bought caramel sauce and ice cream are both totally fine! I included links above to my homemade caramel and bourbon vanilla ice cream in case you want them though. I like to add a drizzle of salted caramel sauce to these, then serve them warm with a big scoop of vanilla ice cream. (If some do fall out, don’t worry, you can tuck them back into the pie crust after you have placed each tart into the muffin tin.) If you try to do it too fast the apple slices can fall out. When rolling up the pie dough and apple slices to make the roses it is important to go slowly. Thin slices also mean that the peel, which is left on the apples, won’t be tough once your pies are finished baking. You want to slices to be about the same thickness so that they steam in the same amount of time. Otherwise, just work patiently with a sharp knife. If you have a mandoline (affiliate link) that is the easiest way to get thin, even slices. Make sure you let the dough chill for an hour so that it is easier to shape and handle. Gently remove each tartlet using your fingers and a fork. The tartlets will fall apart if you try to remove them while they are hot. Take out of the oven, and cool before taking the tartlets out of each tin cup. Bake at 400☏ for 30-35 minutes, until golden. Gently prop up the four edges of the bottom pastry that were previously left outside of each cup. If the apples have moved during the process, rearrange them now.
Place in the pre-prepared tin cup, right on top of the other pastry square.Fold the bottom half of the pastry over the cinnamon paste.Using a spoon, brush half a teaspoon of the cinnamon paste at the bottom of the apples and on the pastry right below them.Make sure the red apple peels are facing out. Arrange 8-10 apple slices along the length of the pastry, on the top third of the strip.Slice it into twelve 1-1.5 inch wide strips. Roll the remaining dough until it is 12 inches at the longest end.Line them inside the cupcake tin, leaving the edges outside of each tin.Roll out one-half of the pie dough onto a well-floured surface.Now you’re ready to make the apple rose tarts, here’s how: Prepare a standard-size cupcake tin and grease it with baking spray, canola oil, or butter. Place butter and sugar in a bowl and cream for 2-3 minutes until fluffy.Īdd cinnamon and starch and mix for a few more seconds until combined. Lower the heat to medium-low and simmer the apples for 2-3 minutes. Add the apple slices, cover the pot, then set the pot over medium-high heat until the water boils. (Affiliate link.) Place the steam basket in a large pot and add just enough water so that the water isn’t going inside the steam basket. If you don’t have a steam pot, you can use a steam basket.Place in a strainer and set aside to cool. Steam the sliced apples in a steam pot for approx. Using a very sharp knife, cut the apple quarters into thin slices. Cut each apple into quarters and remove the core.
You can make the salted caramel sauce the day before, or you can use store-bought caramel sauce. Before you begin cooking the apples, make the pie dough and set it to chill in the fridge for about an hour. Make the pie dough and salted caramel.
Apple rose tart tasty how to#
Breville Food Processor Buy Now → How to Make Apple Rose TartletsĪre you ready to make some pretty apple tartlets? Here’s how to do it:
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