Mini rose apple tarts

  • By Reshma Seetharam
  • Tuesday, April 9, 2013 12:10pm
  • Life

Serve them warm or cool, with some whipped cream or ice cream on the side. Enjoy!

What you need (makes about 12 mini tarts):

4 rose pink colored baking apples — I used Honeycrisp

2 Tbsp dark brown sugar

1 tsp cinnamon powder

1 tsp butter

Juice of a 2 lemons

A pinch of salt

Pie crust dough, ready or homemade (my homemade recipe is here)

Cupcake tray, round cookie cutters, slightly bigger than the cupcake cavity.

Peel, core and dice two apples. Combine it with brown sugar, cinnamon, water and pinch of salt in a saucepan over medium heat. Bring to a boil. Turn off the heat and add a tsp of butter. Cool it down a bit and puree it to a smooth paste. Mix in half the lemon juice and set aside.

Preheat the oven to 325 degrees F.

Roll out the homemade pie dough to about 1/4-inch thickness on a flour dusted surface. Measure the cupcake cavity in the cupcake tray. Use a round cookie cutter that is 1/2-inch bigger than that. Cut out circles and press them into the cavities to form pie cups that resemble tart shells. Use a form and poke the dough to give it a few dots. Refrigerate it until your little roses are ready, about 30 minutes.

Now, on to making the rose petals. Cut the remaining 2 apples in half. Core out the seeds. Use a vegetable peeler and make thin slices of the apple, trying to keep a piece of the skin on the edge. Soak the apples in a medium bowl of cold water mixed with the lemon juice to prevent browning. Bring it to a boil until the apple slices are soft but not soggy. Place the apple slices in a row with the edges touching each other. Roll them into a cone to resemble a rosebud. When the rose is large enough to fit into your mini pies, place them into it. Do this until all the 12 cavities have roses in them. Pour or brush it with a spoon of apple butter that you had made earlier.

Bake for 20-25 minutes until the apples are slightly browned and soft and the crust is golden brown. Serve warm or cool, with some whipped cream or ice cream on the side. Enjoy!

More on Myfoodarama.com

More in Life

Beer of the Week: Scuttlebutt’s Night Circus

The Everett brewery’s head brewer had nightmares trying to dial in its new coffee and coconut ale.

Viognier: French white grape gaining foothold in Washington

Viognier, the noble white grape of the northern Rhône Valley of France,… Continue reading

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Christian Bale seems to channel Clint Eastwood in ‘Hostiles’

Bale plays a U.S. cavalry captain who escorts a dying Cheyenne chief to his tribal homeland.

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

The latest on Snohomish County’s breweries, wineries and distilleries.

recreated one of those old recipes, brewing Tennant’s 1954 Gold Label Barleywine

New Cascadia Art Museum exhibit showcases mid-century designs

The exhibition includes ceramics, furniture, clothing, sculpture and jewelry from 1948 to 1966.

Most Read