Ready, Set, Weekend with Simply Beautiful Eating
First I need to tell you something. I took over 158 shots of these rose tarts and I was verrrrrryyyyyyy tempted to just post all the pictures on here instead of giving you the recipe.
BUT, I know that wouldn't have gone over too well so instead you are going to get both - a ton of pics AND the recipe.
Do these look complicated to you? Well.....I'm not going to lie...THEY ARE NOT.
In fact, they are super easy to make and just take a look at the end result.
I've been eyeing these beauties on Pinterest for a while and finally had a good reason to make them.
Every year for Rosh Hashanah I'm on the cooking and baking team. My 93 year old mother still does the bulk of the work believe it or not. She is truly amazing and we look forward to sitting around her dining room table to ring in the Jewish New Year together.
The family is growing and the table is expanding. We are now a group of 17, including the new kid on the block who is only 2 weeks old.
My kitchen was in full swing and this was the last of the desserts on the list for me to complete. Along with these tarts, I made some baseball size chocolate kit kat/reeses peanut butter cookies, an apple strudel, noodle kugel, potato salad and a carrot/prune/pineapple tzimmes. I was literally in my pj's at 7 p.m. after this cooking and baking extravaganza.
Check out the step by step process below for these rosey poseys. They are simply perfect for any FALL event and you will be the new tart hero in the family.
Woah. They really are nice looking.....If I do say so myself.
Rose Apple Tarts - Recipe adapted from Cooking with Manuela
1 frozen puff pastry sheet, thawed 2 red organic apples (I used red delicious) half lemon, juice 1 tablespoon of flour, to sprinkle the counter 3 tablespoons of apricot preserve cinnamon (optional) powdered sugar for decorating (optional)
Thaw the puff pastry - should take about one hour at room temp. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices.
Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color. Microwave the apples in the bowl, for about 3 -5 minutes, to make them slightly softer or you can also simmer the apple slices in the water in a small pan (on the stove). Unwrap the puff pastry over a clean and lightly floured wooden board. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples. Place the apples on the dough, as shown in picture above.Sprinkle with cinnamon if you'd like.
Fold up the bottom part of the dough.
Carefully roll, seal the edge, and place in a greased muffin cup. (This recipe makes 6 so I used a six cup muffin tin} Do the same for all 6 roses.
Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked. I drizzled mine with a bit of honey and powdered sugar.